Apple Carrot Muffins Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Jillian
Reviewed: Feb. 4, 2013
Great muffin recipe - nicely spiced and delicious! I love the combination of textures and flavors. I did use the optional walnuts and added a heaping handful of raisins. I used a Texas sized muffin tin and got half a dozen huge muffins. Before popping them in the oven I topped them with a little turbinado sugar for that nice added little crunch. These baked up beautifully at 400 for a little over 20 minutes. Perfect with a cup of hot tea!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Jan. 19, 2013
I make these muffins all the time and my kids and I love them. I don't use raisins or nuts b/c of family preferences, and cut the sugar down to 1/2 cup. They are excellent as is, but even when I make modifications (substitute milk with 1 Tbsp vinegar for buttermilk, increase or decrease sugar, replace some of the flour with WW flour) they turn out very well. They are moist for the first 2 or 3 days in a bag at room temp, but then get stale, so I freeze half to pull out later. Definitely worth a try if you want a yummy, healthy muffin recipe.
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Reviewed: Jan. 6, 2013
The only changes I made were to use bran flakes from the bulk section instead of bran cereal and I added raisins. They turned out wonderfully.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 27, 2012
I shouldn't rate these 4 stars, as I kind of changed the recipe a little bit, and they might have been 5 stars according to the original recipe. Don't know, but I added a little more raisin bran, more apples and more carrots. They seemed a little too bland tasting to me. Think I'd up the sugar--I'm a sugaraholic--, but weren't quite sweet enough for me. Also probably needed to double the salt and the cinnamon. Will try again with those changes, but still add the additional apple and carrot. Might use brown sugar, too. I like this recipe, though, as it's got some healthy things in it. Good way to get some vegetables in the kids.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 22, 2012
Now a personal favorite of mine! Delicious! Thanks!
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Photo by Candice

Cooking Level: Expert

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Reviewed: Jul. 25, 2012
I used pecans instead of walnuts and I added a heaping quarter cup of organic raisins. I did bake my muffins at 350* for 20 minutes instead of 400*. Chewy, dense and packed with a great mix of add-in's--my family really liked these muffins. They remind me a little of Morning Glory Muffins.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Displaying results 11-16 (of 16) reviews

 
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