The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 25, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: May 11, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 13, 2009
My girls, 7 and 3, loved them! I made mini muffins and cut the baking time to 18 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 8, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Home Town: Chico, California, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 17, 2009
Kids were nervous about them at first, but they loved them as did I!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 19, 2009
Very good and healthy muffin. I used a different kind of cereal and it worked out very well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 13, 2009
excellent - I used extra raisins, and about half whole wheat flour
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 9, 2009
These are really excellent muffins. I followed the recipe to a t except didn't add nuts but next time I'm going to go with grating the apple. Otherwise won't change a thing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 6, 2008
I made the following changes to this recipe. I used whole wheat flour in place of regular flour. I also added a banana and dried cranberries. In place of buttermilk (I wanted my muffins to be non-dairy) I used apple juice. I didn't have any fresh apples, so I used applesauce instead. To cut down on the sugar, I used only 1/2 cup of sugar and added a few packets of splenda to add some extra sweetening.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 18, 2008
I used unsweetened applesauce instead of oil, splenda with 1 teasp. of reg. sugar. My husband doesn't even like carrots but took 2 to eat on the way to work. A great muffin recipe. Thanks
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 16, 2008
These are some of my favorite muffins, and I love muffins! So moist and good for you too. I use bran flakes (without the raisins) for my picky kids. Thanks!!!
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Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA
Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 14, 2008
I just made these muffins for my picky 5 yr old. She loved them and asked for more. This is going to be a must in the mornings for her! YUMMY!
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Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 13, 2008
I love this recipe - the muffins are light and moist
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 7, 2008
Made into a breakfast bread instead of muffins and baked for 30 minutes (check with a toothpick). Also used double the cinnamon. Didn't have buttermilk so I substituted 1 1/2 tbsp cream of tartar with 3/4 c. milk. Could also used plain yogurt or sour cream but the cream of tartar and milk mixture worked great. I left the skin on the apple (for extra nutrition) and grated it. Had to substituted pecans because I didnt have walnuts. Overall WONDERFUL!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 4, 2008
These are so yummy. I added 1 tsp of vanilla and grated the apple with the carrots. They are moist and light.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 19, 2008
Very Very good. Do yourself a favor and double the recipe. One batch will just get your family through the day. I did follow a couple of the recommendations made by others, no big changes. I used 1/2c Brown sugar and 1/4c honey in lieu of the white sugar and I did not have buttermilk on hand so I used Evaporated milk in the same amount. It was delicious! The batter was very wet and that worried me, but it turned out wonderful! If you like big chunks of apple, do not shred your apples, rather cut the flesh off the core and dice them in to .5 inch chunks. They soften nicely and give a bit of apple pie texture to your muffin. This is going in my forever box!! Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 11, 2008
These muffins are a constant favourite in my B&B for breakfast. A no-nonsense recipe excellent for a busy kitchen.
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Cooking Level: Professional

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