Really, really good. My modifications were: 1. added one egg white in addition to the two eggs, 2. added vanilla and almond extract, 3. added cinnamon. I used light biscuit mix and light sour cream. Would make again!

Reviewed On: Feb. 5, 2011

Don't be afraid to make these! After reading reviews about these being difficult to dip, I was afraid to attempt. These things usually end up a mess for me, however, they ended up working well. I waited over an hour to break up the cake with a hand mixer. The crumbled cake went in the refrigerator for over 4 hours (not a set time, I was just doing other things!) I then put the frosting (did not measure) in the crumbles until the mixture constitency resembled cookie dough. I used my Pampered Chef large scoop to make the balls and then rolled them in my hands. After all were rolled, they went in the freezer overnight. To dip, I melted Wilton candy chocolate coating, used two forks to move around and remove from bowl. After dipping, the balls went on wax paper, added sprinkles and done!

Reviewed On: May 30, 2010

Awesome muffins. Healthy, full of fiber and all good things! I make a batch of these every week. Last week, I made them with all pumpkin. I fully replaced the applesauce, apples, carrots and raisins with the entire 14 oz can of pumpkin puree. I also throw in some chocolate chips for fun not health! I used 1/2 cup of brown sugar and 1/2 cup of honey with good results. I omitted the oil completely. Finally, I used all wheat flour. This is a fun, easy and versatile recipe.

Reviewed On: Oct. 24, 2009