It is very difficult to find a recipe for whole wheat muffins that are moist and light. (I usually end up with a dense rock!) This recipe has everything I look for: 100% whole grains, low fat and low sugar content on top of great taste and texture. A keeper for sure! Thanks Robyn! P.S: The first time I made these I used paper liners and half of the muffin stuck to the paper, so be sure to use a non stick pan as indicated.

Reviewed On: Feb. 14, 2004

This recipe is a great way to serve tofu and everyone I served it to liked it. If you use a good curry paste (not some supermarket curry powder), this will *not* be bland.

Reviewed On: Sep. 25, 2002

I tried this recipe to see how nonfat muffins would turn out. Well it wasn't a big success. The texture isn't muffin-like at all. I won't make this again.

Reviewed On: Sep. 25, 2002