Sensationally high and light, I didnt use egg but used Egg Replacer, I used Silk brand Soy Milk, White Wine Vinegar and used a little less butter. Oh! I double sifted the flour and I didnt over mix the batter and they came out brilliant!!

Reviewed On: Nov. 26, 2011

See my photo of this Cake! Wow, delicious tasting and moist! This is a keeper and recommended! I made it in a square tin 8x8x8x2 inches or 20.3x20.3x5.08 cm. I did make some changes, I followed others and used half apple sauce and half oil, I didnt use eggs but used Orgran brand No Egg - Egg replacer which helps with cholesterol and saturated fats, ( I used pineapple juice instead of water with the No Egg powder and used slightly less than required). I used mixed tiny chopped nuts pieces as had no walnuts and added a few raisins, also used less sugar about 1.5 cups and it was sweet enough for me, also grated in some fresh nutmeg, the store didnt have crushed pineapple so I used small pieces pineapple and well drained, oh! I used half brown half white sugar! Baked for 70 minutes perfect! See my photo its as delicious as it looks!

Reviewed On: Nov. 24, 2011

This is a great recipe but too sweet for my taste. I have made them twice now, once with brown splenda and the second time with white sugar (melted in the melted smart balance). If you do not have a sweet tooth use a cup or slightly less of sugar.I dont use eggs and so used Ener G egg replacer and also 1 tablespoon of Flaxseed meal mixed with 1 tablespoon of boiling water to make a paste.I added a teaspoon of baking powder. My muffin were raised high and very light and fluffy. I used smart balance spread instead of butter. I chopped the apples finely but each bite of muffin had apple in it.I added freshly grated nutmeg and cinnamon and I think this is necessary.I also added 1 tablespoon of applesauce. A TIP! Do not over mix your batter! :-)

Reviewed On: Oct. 18, 2009