Reviewed: Jan. 31, 2010

Very good! A touch bland though - add more cinnamon, sugar, and/or some vanilla. Use aluminum baking cups - not paper. Be SURE to spray them down with some pam - these stick like crazy.

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3 users found this review helpful

Reviewer:

tonytahoe

Cooking Level: Expert

Home Town: Incline Village, Nevada, USA

Living In: Berkeley, California, USA

Reviewed: Jan. 16, 2010

This was a pretty good recipe. I changed it a little to make it more healthy for my son. I used regular brown sugar instead of the sweetener, I added a dash more milk to thin out the batter, I added 3-4 tbsp. of ground flax to the muffins and the topping, and after the topping was put on the muffins I added a small sliver of cold butter on top to melt into the muffin while cooking. Next time I will use less apple, even though I used 2 small ones, it seemed to be a little too much, and I will add a little more apple sauce. I made the mini muffins, and they cooked in about 14 minutes.

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3 users found this review helpful

Reviewer:

benjismom

Reviewed: Dec. 12, 2009

These were really delicious! I don't like when people alter the ingredients and then give it a low star rating, so I try not to alter the recipe much to be fair. However, I did tweak this somewhat and give it a 5 star because they were sooo delicious. First, I peeled and chopped the apples and then cooked them in about 2 Tablespoons in light/low fat Blue Bonnet butter just until they were tender, but not soft. I then threw in some raisins (about 1/3 cup) and cooked that in with the apples. I followed the rest of the directions exactly, except added a tad more milk than called for, a pinch of nutmeg, a tablespoon of oil (for added fat) and about 2 tablespoons of dry vanilla pudding mix for added moisture (I do this for my boxed cakes as well). DELICIOUS!!! I did not make the topping, but I still think these were amazing!

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5 users found this review helpful

Reviewer:

luv2cook

Reviewed: Dec. 6, 2009

we really really liked these!! i went looking for a somewhat healthy muffin recipe that i could send in my teenage daughter's lunch, she's a bit picky and too much junk food. these are a hit. i like the kind of dense texture- dense in a good way- they have some body. the topping makes them. i did a few little spice changes and used real sugar. they were done in 20 minutes for me too.

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2 users found this review helpful

Reviewer:

PEARLIE5

Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 1, 2009

Yummy- followed tips by CHICH009, except baked in only 22 minues. Nice because most of ingred had on hand. Will make again & again!

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Reviewer:

KDKOOK

Cooking Level: Expert

Living In: Dryden, New York, USA

Reviewed: Sep. 3, 2009

Turned out really dry and a bit rubbery. Only alteration I made was adding the second egg to make it fluffier but this didn't work. I think I may have slightly overcooked them at 25 mins.

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Reviewer:

Brandy

Reviewed: Aug. 2, 2009

These are moist and really tasty. I added a 1/4 cup milk to the batter and for the topping I used the splenda brown sugar blend instead of regular splenda.

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4 users found this review helpful

Reviewer:

Googers

Reviewed: Jun. 7, 2009

Very good! I made a few changes! I creamed 1/4c. butter with sugar, and then added maple and vanilla extract. I also added 2 eggs and grated two small apples. I did everything else the same. I didn't make the topping though. I added sanding sugar instead. Very good, and moist. Will make them again. They are very easy and I would recommanded them to anyone.

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3 users found this review helpful

Reviewer:

GOLDENPHOENIX82

Cooking Level: Professional

Living In: Naples, Maine, USA

Reviewed: May 28, 2009

I used only one apple and 1/2 cup of white sugar instead of Splenda; the muffins were definitely done in 20 minutes, not 25. I used paper liners, and this did not work out so well; the baked batter was glued to them. Next time I'll grease the muffin pan.

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4 users found this review helpful