It was good, but I felt like it needs some tweaking still. Maybe its just not quiet the right flavor I was looking for...I wanted something more airy and less thick - though the flavor was good. I added some garlic powder to the mix and used all whole wheat flour. I brushed it with garlic/olive oil, sprinkled with truffle cheese, shiitake mushrooms, roasted red potatoes, crispy proscuitto and topped with arugula once it came out of the oven. I added my toppings to the raw dough and cooked for 16 minutes and it was perfect. I made another with garlic/tomato sauce, mozzarella and basil for the kids and they loved it.

Reviewed On: Jan. 11, 2009

Good. I substituted half the butter with applesauce and used agave nectar instead of sugar (1/3 of the amount requested and decreased the amount of milk). I still found these a little dry as someone else mentioned. They were more muffin like then cupcake like, but still tasty. If you use agave, don't use the cupcake papers as they tend to stick. These would probably be good sans the frosting and with some raisins or cranberries tossed in.

Reviewed On: Dec. 2, 2008

A little too good. I used Barbara's Shredded Spoonfuls cereal instead of Wheat Chex (didn't have it at the store)..it's a tiny bit lower in calories and is multi-grain. I used the New Zealand apple rings from Trader Joes (I sliced these) and handmade yogurt covered raisins from Fresh and Easy.

Reviewed On: Dec. 2, 2008