Mmm! So good! The top didn't get as round as I wanted it to and I definitely made some modifications and additions to the recipe, but it's somehow really irresistible. I substituted: 1 cup of whole wheat for 1 cup of all-purpose flour; 1/2 cup of ground oats/oat flour (I put oatmeal through a coffee grinder) for the remaining 1/2 cup all-purpose flour; half of the butter for canola oil (1/4 cup). I added: ~1/2 tsp salt; ~1 tsp vanilla; ~1/4 tsp cloves; ~1/2 tsp nutmeg; ~1/3 cup more applesauce; ~1/2 cup of oatmeal; ~1/8 cup ground flax seed.

Reviewed On: Jan. 12, 2009

I love the idea--the streusel especially worked well. However, I'm not too fond of the texture of the muffin--it's kind of chewy or gummy. Perhaps I under- or over-mixed it! The flavor is really nice, especially with the zest of an orange or two mixed in.

Reviewed On: Jan. 12, 2009

First of all, I used 3-1/4 cups of whole wheat (no all-purpose) flour for the recipe. I found that this recipe did NOT yield enough dough for 2 amply-sized thin crust pizzas. My pizza stone is about 14" in diameter and when I rolled out my halved thin crust pizza dough, the dough was pretty much like a cracker and the crust not too far from that description. Next time, I will not half the dough even for a thin crust. I baked the pizzas both ways. 1) baking at 500 for a few minutes then adding the ingredients and baking at 425 until the cheese was melted, etc. 2) baking at 350 for about 20 minutes. Given the amount of toppings I used, I found that the traditional #2 method worked better for me, although not by much. I couldn't even compare this to a regular white crust made with bread flour, but seeing as I was looking for a healthy alternative, the whole wheat crust sufficed (by taste, not texture). Next time I will definitely use the whole lot in one 14" pizza.

Reviewed On: Jul. 3, 2007