Um... it tasted good, but you can tell it's different from your average cupcake. The texture is a little softer. I did add the chocolate chips, but I don't think it was absolutely necessary. Get a good frosting on there and you won't notice the cake is a little different. I also added a tsp of instant espresso powder but not sure if that really added anything. Good if you have an egg allergy; if not, stick with a traditional recipe.

Reviewed On: Sep. 9, 2011

I made these twice. The first time I used butter and whole wheat flour. They were OK but very greasy and salty. The next day I made a batch with applesauce instead of the shortening, whole wheat flour, half a cup of frozen wild blueberries and half the salt. (Both times I used skim milk with no problem.) PERFECTO! The next time I am going to sprinke some sanding sugar on top for a little sweetness, as they are only mildly sweet. Oh, I only got ten muffins with both batches. I also recommend no liners; they will stick. I love these; a perfect quick breakfast.

Reviewed On: Oct. 5, 2010

This was so awesome -- wow. I did add some brown sugar, maybe 2 T. Just remember that you need to make the sauce to your liking before you start cooking. If you don't like it at the start, you probably won't like it at the end. Tweak it until you are happy. By nine hours on low, mine was spectacluar. If you think two bottles of the chili sauce will be too tart for you, use one bottle chili sauce and then maybe 12 oz tomato juice or plain tomato sauce. Tweak, tweak, tweak until it's perfect, *then* fire up the slow cooker! The sauce was sooo good sopped up with bread. Yummers!

Reviewed On: Sep. 4, 2010