Reviewed: Nov. 17, 2009

Tasty...Used a whole egg and baked longer. Had problems with muffins sticking to muffin liners. Will spray with Pam next time...

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 14, 2009

The topping is great, but the muffin itself is too rubbery.

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gidgette

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Reviewed: Nov. 4, 2009

Very dry, and spongy. I was bummed b/c they looked great!

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ccgirliemom

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Quick and easy to make. will make them again but with a few ajustments.

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Charma

Cooking Level: Expert

Living In: Blanchard, Oklahoma, USA

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Reviewed: Nov. 3, 2009

I liked these muffins. They are a little denser than I am used to, but great flavour. I took the advise of other reviewers and put in 3/4 cup ww flour with 1/2 cup AP and 1 full tsp of cinnamon. Next time I will try adding some fresh apple, but otherwise very good. Easy to make too, plus I love the smell in the house...mmmmm

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Nix19_99

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Reviewed: Nov. 1, 2009

These make a great breakfast. Mine came out more cakey than I was expecting, but still taste great. Kind of like breakfast bread.

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Kate

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Reviewed: Oct. 27, 2009

These muffins were good. The first time making them they were just ok but then I made them again a 2nd time and they turned out much better. I changed a few things. Added 1/2 cup applesauce and 1/2 oil. Added the whole egg and more brown sugar. And yes, more cinnamon. Big difference.

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Brownie1

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Reviewed: Oct. 27, 2009

Too chewy and dense for my taste.

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JYAKEL

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Reviewed: Oct. 27, 2009

They are very dense muffins. I like healthy, but I also like soft.

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 26, 2009

These were delicious!! My hubby and kids loved them. I did make changes for my family. I used the whole egg, 1 cup wheat flour and 1/4 cup ground flax!! A great "healthy" muffin!! Thank you for the suggestions and the recipe!

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jlal4

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

I burned these a little bit, but I imagine they'd be great if I hadn't (start checking on them at about 15 minutes so the same doesn't happen to you). I added a full tsp of cinnamon to the batter mix as well as the topping. The topping was a bit loose, so I'd recommend pushing it into the batter a bit when you add it so that it doesn't fall all over the place when you're taking out the muffins. Don't use muffin papers, they'll stick like crazy.

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onlycallisto

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Reviewed: Oct. 25, 2009

These are a great recipe to use ingredients already in the kitchen. The inside is soft and moist, but the edges that touched the muffin pan were a bit chewy. I agree with other reviewers that extra cinnamon and a little nutmeg are nice additions.

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Caroline

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: San Bernardino, California, USA

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Reviewed: Oct. 24, 2009

These were great, enough that it made me come do my first review today. I made them this morning and couldn't wait for them to be ready. I made a few changes, but I am not sure it was necessary. I divided the flour the recipe calls for as following: 1/4 cup of Flax seed, 1/2 c whole wheat flour and 1/2 AP flour. I did it for no other than health purposes and I found the taste to be wonderful, I think next time I will take out the AP all together. Based on past reviews I was liberal with the cinnamon. I didn't measure but shook out what seemed right for the dry ingredient mixture. I also used a buttermilk powder mixture for the milk. I also doubled the topping, only when I ran out of it after topping about 8 muffins. I also used splenda brown sugar for the topping. Since I made the extra topping I really covered them up. These are going into the freezer for my on the way to work breakfast each morning. Next time, I will add vanilla to the muffin as well as diced apples. I will continue to double the topping and cover them up and push more if into the top of the mixture as they oozed and spread over from my first attempt of lots of topping. I would recommend these to all and it really is healthy and tastes great (is that possible)!

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tablerockgirl

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Reviewed: Oct. 24, 2009

These are probably the best muffins I ever baked, I made only minor changes, used sugar free apple sauce, and fructose instead of regular glucose sugar and whole wheat flour. I didn't change the cinnamon amount like most reviewers said they did, since cinnamoon can be very overpowering when used in larger amounts, the amount called in the original recipe was perfect in my opinion. I used the whole egg so it has no chance of becoming dry like another reviewer said (eggyolk isn't really that bad for you). I also added a handful of raisins, that was the extra something this muffin needed :) They were moist, sweet, delicious. The topping was nutty and crunchy. Just perfect.

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fakeymcfake

Cooking Level: Expert

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Reviewed: Oct. 23, 2009

I thought these turned out great. Yes, they are healthy so DON"T expect bakery flavor, expect good, natural flavor! I did use a full tsp of cinnamon in both the mixture and the topping and I replaced half of the flour with ww and I added ground flax seed. Still, even making them more "healthy", they were great AND my kids loved them. My 6 yr old had 5 for breakfast and my 4 yr old had 4! I do recommend spraying the pan instead of muffin cups, they stick to the cups pretty good!

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mexican lover

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Reviewed: Oct. 22, 2009

I had big expectations for this recipe and was let down. As many other reviewers have stated there is not a lot of flavor in these muffins. We covered them with chocolate icing to help the bland flavor. I took the advice of others and used 1 tsp of cinnamon in both the topping and the mixture. I used 1 1/2 c of whole wheat flour and 3/4 c of brown sugar. I even took the advice and added nutmeg to the topping and that still didn't help. I just hope the kids will eat these in the morning for breakfast.

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Mrs. Mayfield

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Moody Afb, Georgia, USA

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Reviewed: Oct. 22, 2009

Just so so - ok if you are looking for low fat but would be much better if you used 1/2 cup oil and 1/2 cup applesauce. I'd up the brown sugar too in the muffin batter to 3/4 cup. Definitely use more than 1/8 tsp. cinnamon. I'd add some vanilla too. I think instead of milk plain yogurt or buttermilk would be better.Chopped up apples would be a good addition. 20 minutes was ample time to bake.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Oct. 22, 2009

While the muffins I made were quite moist, I felt they were way too bland and had little flavor. Sorry, I wanted so badly to love them, but they just didn't "wow" me.

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

You can use regular oats--no problem. I just made these and all I have are Old Fashioned Oats and they turned out just fine. I also used 2 cups whole wheat flour, 1/4 cup flax seed meal and I went a head and used the whole egg because I felt like it. (I would rather eat whole grains and have a little fat then white flour. I also greesed the muffin pan since another reviewer said the papers stick.

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