These are great! As other reviewers have done, I substituted whole wheat flour for white flour and applesauce for oil. I used two Granny Smith apples (since they are small), used my mini food processor for dicing up the peeled/sliced/cored apples and carrots (saved a LOT of time over chopping, like I did the first time I made these), and ended up with 18 muffins. I freeze half of them and eat about two every morning for breakfast until I run out, then I unfreeze them and go through the rest. I was leery of the whole wheat flour but you really can't taste it -- they turn out great and I will always make them this way! Oh, and I also didn't have any walnuts (or nuts of any kind) so I left them out.

Reviewed On: Aug. 30, 2009

My husband and I loved this recipe, I followed the recipe closely except omitted the sun-dried tomatoes as we couldn't find them at the store. I've only made it once since it takes some planning ahead to have all of the ingredients on hand, but I plan on making it again one day!

Reviewed On: Aug. 30, 2009

I've never had curry before so I don't know what curry is supposed to taste like -- but regardless, this recipe is awesome!!! I used the bright yellow Jamaican curry and after all ingredients are together in my big cast-iron skillet I let them simmer uncovered for over an hour, until the sauce starts to thicken or we can't stand it and want to dig in. I serve it over white rice. I've made it at least 4 times and it turns out great every time! It has quickly become a favorite and I always make sure there is a can of coconut milk, diced tomatoes and tomato sauce in the pantry.

Reviewed On: Aug. 30, 2009