my muffins turned out amazing! i did make some alterations based on the reviews, such as cutting the ingredients for the topping in half, and making twelve standard muffins rather than 6 jumbo ones. i also veganized it, replacing milk with vanilla soy milk, butter with earth balance margarine, and the egg with half a banana. the banana helps the muffins rise, and gives them a cake-like texture. i have made them twice this way, and both times, my roommates have raved over them. they are crunchy on the outside, but soft and moist inside, which i love! thanks for a great recipe! i can fool all my friends into thinking i am an amazing baker this way =)

Reviewed On: Sep. 16, 2009

this recipe is great! much better than others i've found, and really very simple. i added half of a jalapeno pepper for some extra spice, and used the plain, bagged sun-dried tomatoes to save money...they are much cheaper than the ones packed in oil. this did require a little more olive oil, but it was totally worth it! thanks for a great recipe!

Reviewed On: Sep. 16, 2009

these cupcakes are great! i put them together so fast this morning with just the stuff i had on hand. i was a bit worried about substituting rice milk, since it didn't really curdle, but they still taste fantastic. also, like others, i doubled the baking soda, and they rose just fine. i used vegan chocolate frosting, and i am pretty sure if i leave them on the counter, my roommates will eat them all up before i get home from work tonight. anyway, thanks for helping my first foray into vegan baking go so smoothly!

Reviewed On: Apr. 17, 2009