Yum...my three year old girls loved helping me make these, especially sprinkling the topping. I substituted raisins for the walnuts and brown sugar for the white in the crumb topping. I also shredded the apples instead of slicing them, which I think is much easier to work with. I baked them in regular muffin pan and I had 12 full muffins. I could have probably made 14 or so regular muffins from this recipe. These are definitely a keeper.

Reviewed On: Oct. 24, 2009

I have been trying and trying to make a good potato salad and finally I have a recipe that has helped me do that. I did make a few changes based on my taste...I left out the celery salt and onion. I used yellow mustard instead of dijon and used celery seed instead of real celery, both of these substitutions were because I didn't have the actual called-for ingredients on hand. I was so happy with the way this turned out..by far the best potato salad I have ever made.

Reviewed On: Oct. 17, 2009

I gave this four stars because had I not followed suggestions of other reviewers I don't think it would have turned out as well. I added 3 beef bouillan cubes, a small can of tomato paste, a can of green beans(drained), parsley, garlic powder, and minced onion because I didn't have any onion on hand. I also substituted one can of stewed tomotoes for one can of the diced and added almost a cup of rice. This was really good with the changes and even better the next day.

Reviewed On: Oct. 6, 2009