My husband is wheat and egg intolerant so I modified the recipe. Instead of 3/4 cup flour I used 3/4 cup brown rice flour and to replace the 2 eggs I used 1 over ripe banana and 1/4 c. applesauce. The muffins rose beautifully and he rated them 12 out of 10!!!! He doesn't want me to change the recipe however I may replace the vegetable oil with applesauce next time around to make the muffins lower in fat. We both loved the muffins and the 15 I made were gone by the end of the night!!

Reviewed On: May 25, 2009

Excellent recipe - I have probably made this a dozen times so have these suggestions..... The recipe does not say to use a 9" springform pan but this is the best I have found. Melt the butter/sugar mixture (the recipe calls for marg but I used butter for a richer flavour) in a microwave or toaster oven in a bowl then spread it over the pan bottom. Add 1/4 tsp. of cinnamon to the dry and sift the dry ingredients for a fluffier cake texture. I also use double action baking powder for all my baking as I find it better than the regular b.p. Enjoy!!!

Reviewed On: Oct. 6, 2007

These were great! I didn't have self-rising flour so used 1 c. flour, 1/2 tsp. salt and 1 1/2 tsp. double acting baking powder. My children enjoyed these with applesauce on top.

Reviewed On: Aug. 1, 2006