Think "HEALTH" muffins and you won't be disappointed. 5 stars on presentation and texture but flavor was distinctly oat'ish. Must be eaten same day after cooling for about 15 minutes. Anything over that and it goes dry. I'll move on to another blueberry muffin recipe or just go back to my favorite on this site called Blueberry Cornmeal Muffins by Shelley Albeluhn. Sorry they are so bland because they really look beautiful out of the oven!

Reviewed On: Nov. 2, 2009

I've made this several times. No changes are needed to this recipe at all. I originally made it because my father loves baked apples of any kind but with NO SPICES at all. I thought I could never make anything apple with no spices and have it taste any good at all. This recipe hits the mark in a HUGE way! My husband about fell out of his seat when I made it. EVERYONE LOVES IT!

Reviewed On: Oct. 19, 2009

Fabulous, but only 4 stars because I had to tweak A LOT! Follow these instructions and you'll love it too. First cook at 400 not 350. Increase shredded potatoes to SIX CUPS and reduce your butter to 1/3 cup. I didn't have paprika so I used 1 tsp of garlic spread mix and a dash of pepper...yum! Cook for the 40 minutes then put it under low broil for 5 minutes to crisp the top (watch it so you don't overdo it). Pull it out, add your chedder and back in the oven just till melted. Take it out and let it "rest" for 5 minutes before eating. (This gives the butter a little time to absorb because you will see some in there when you pull it out. My hubby and 3 girls devoured this and was so sad I didn't make a bigger batch! I served it with pork chops and veggies. Sooo good!

Reviewed On: Feb. 19, 2009