Big Hit and easy to do - the 2 things every cook wants! I'm giving 4 stars because of the changes I made, but I'm sure doing it "pure" would rate 5 stars. I used tater tots instead of fresh potatoes -just to get rid of them- and sharp cheddar cheese. I skipped the usual S&P to taste and instead used dashes of dry mustard, celery seed, thyme and white pepper. One suggestion I would make: the time just was not long enough for me, and afterwards a friend of mine said that if you cook it until it gets that filmy look on the top and the sides are done - put it under the broiler for a minute or so which gets the top cooked. She makes frittatas all the time, and this is what she does. My husband not only had 2nds last night but asked this morning if there was leftovers!

Reviewed On: Sep. 12, 2008

A recipe that lends to your own tweaking with great results. I used whole wheat flour for a bit more than half of the amount, cut the sugar to a scant 1 cup, and cut down on both the baking powder and soda to around 2 tsp each. I threw the apples and carrots into my food processor to chop and ended up (whoops) with a slaw, but it didn't hurt the muffins! They rose well, not dry at all, and baked easily in 25 minutes. I served these with a hearty pumpkin soup recipe, and they complemented it well. 4 stars because of all the tweaking, but 5 stars for its flexibility!

Reviewed On: Feb. 18, 2008

We really liked this recipe: that means husband, 6-year-old and 3-year-old also. I was trying to use up the end of a meatball bag, and this was really tasty. I also used up some celery sticks I had as leftovers too. I had some problems with the cornstarch: I think it was just too much, so I'll cut it down next time. And I cook with less sugar anyway, so the 1/4 cup that I used was plenty. But the taste was really good. I'm not a big asian food fan, and this was pretty American tasting. My husband even commented without any prompting from me! That's a surefire sign that he liked it!

Reviewed On: Nov. 8, 2007