Reviewed: Oct. 30, 2009

WONDERFUL muffins. They were so moist and the whole family loved them. I made them in mini muffin tins which are an easy snack for the kids. I baked them for about 14 minutes. I divided the flour into white and white whole wheat. I also split the sugar into white and brown. I'll definitely make these again--taste great and are healthy!

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FratTwins

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Reviewed: Oct. 29, 2009

These were a big hit. Making them again for the kids school.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Oct. 22, 2009

Using King Arthur organic white whole wheat flour made these even healthier and still delicious. They freeze beautifully and are great as a side to an omelette or by themselves as an "on the go" breakfast. What a find!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 21, 2009

I was really skeptical about these muffins and my husband was even more so, but they are SO delicious!!!!!!!!

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atjsmith

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Reviewed: Oct. 20, 2009

Thanks for the fantastic recipe! I am horrible at baking from scratch, but these turn out perfect every time! My family loves them, and I keep a stash in the freezer for busy mornings.

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MommyMD2Be

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 7, 2009

We just enjoyed these for breakfast today and everyone loved them! I used 1 cup of shredded carrot and one cup of chopped apple. I subbed fat free sour cream for the buttermilk (since I didn't have any) and I added a bit more cinnamon! Just the thing for my large crop of apples and carrot! Healthy, tasty and very moist! I will make these again!

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VTmom

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

so good I've played around with the amounts of carrot and apple as long as its the same measure total it works I've also repalced the fresh apple with dries so good:)

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Julia

Cooking Level: Intermediate

Home Town: Sedro Woolley, Washington, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Aug. 12, 2009

Ah, I'm in love. I left out the walnuts and added 1/4 c. semi-sweet chocolate chips. The second time around, I used half white and half brown sugar, with tasty results. Friends and relatives have loved these muffins, too!

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Annie

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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Reviewed: Aug. 7, 2009

Also great for mini-muffins - takes around 12 minutes. Wonderful snack for toddlers (with raisins instead of walnuts). I sometimes do 50% whole wheat flour to raise the fiber.

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Jen N

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Reviewed: Jul. 17, 2009

Wow, this were great and my kids loved them. I actually was too lazy to grate the carrots, so I left those out. I left out the buttermilk entirely and the muffins turned out fantastic with no milk at all. Perfectly moist because of the moisture in the apples I assume. This is definitely a keeper.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

Very flavourful. Didn't have butter milk so I added 1 1/4 tsp cream of tart to milk. Worked well. Also used Splenda rather than sugar. Omitted nuts.

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Brandy

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Reviewed: May 22, 2009

This recipe is AWESOME...with a few tweaks of course!! I used 1/2 cup of Brown Sugar and 1/4 cup of Honey instead of regular granulated sugar. Then I added 1 Tbs of baking powder as suggested to really make them rise nicely. I also made the batter into 6 jumbo muffins instead of 12 regular muffins, and they were a SMASH!!! This is definitely a new staple recipe for me!

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Brea_Cav

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Reviewed: May 10, 2009

These were pretty good... I used 1/2 c. white sugar and 1/2 c. brown, and organic skim milk instead of buttermilk. I shredded both the carrots and apples, and increased the cinnamon. I think next time I'd increase the cinnamon even more, add vanilla, and decrease the amount of baking soda.

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NATALIE22

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Reviewed: Apr. 21, 2009

This recipe was very good. I would give it five stars but it was missing....something. I don't quite know what. My sister suggested nutmeg and I might try that next time. With the raisin bran cereal this is definately a sneaky way to add some "healthy" to your children's breakfast!

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mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

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Reviewed: Apr. 10, 2009

My girls, 7 and 3, loved them! I made mini muffins and cut the baking time to 18 minutes.

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TKROEPLIN

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Reviewed: Mar. 30, 2009

I thought these were really good. Everyone enjoyed them. The only thing is that there is not enough carroty taste, so I'm going to add extra carrots next time.

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mahrukh

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Reviewed: Mar. 17, 2009

These muffins are pretty tasty! I made one change to the recipe, I don't care for raisin bran so I used bran flakes instead. It seemed to work just as well. Next time I make these I think I'll crush the flakes up. I used mini muffins pans and some of them had a big piece of cereal in them. Other than that I would definitely recommend this recipe. :)

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