Applesauce-Oat Muffins Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 18, 2011
I don't know how others were able to make these muffins and not have them come out dry. I did add 1/4 cup of additional applesauce, another egg white and a 1/4 cup more milk as well as an added teaspoon of vanilla extract. These came out moist with the added "liquid". Next time, I might add more spice, maybe a teaspoon or two of my homemade apple pie spice. I got 36 mini-muffins out of this recipe exactly. 350* for about 12 minutes was just right.
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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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Reviewed: Jan. 27, 2011
These were dry and a little bland, but this recipe has a lot of potential. I didn't use the topping so next time I will use 1 cup brown sugar, 1 tsp cinnamon, a handful of raisins/craisins and 1 small apple diced. I think they could be baked at 375 for 12-15 minutes.
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Cooking Level: Intermediate

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Reviewed: Jan. 19, 2011
The muffins are somewhat bland. Mostly they need salt (1/4-1/2 tsp). More cinnamon too (1 & 1/2 tsp). And if you forego the topping they need more brown sugar, i think. I cooked them only 15 min. at 375. My family ate them up!
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Reviewed: Jan. 17, 2011
Very dry.
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Reviewed: Dec. 6, 2010
I don't think I did anything wrong, but these didn't turn out well at all. They were rubbery and stuck to the papers too much. Back to the drawing board on this one, folks.
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Photo by Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 26, 2010
these were awesome
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Reviewed: Sep. 30, 2010
Yum! I made these with regular rolled oats (not instant) and they still turned out great. The whole family loved them.
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Photo by Le3igh

Cooking Level: Intermediate

Reviewed: Jul. 17, 2010
Yes, they are bouncy but that is because there is no oil in them. Bakery muffins are tender because they are full of fat. I happen to be on the "ain't got no money" diet so I was scrabbling around for ideas to use what I have on hand. I used old-fashioned oats, a whole egg, dried buttermilk powder and home-canned applesauce. I took the advice to use 1t cinnamon and not use muffin cups. I had no butter so I just sprinkled a bit of brown sugar right on the batter. If I'd had raisins or dried blueberries I would have thrown them in. They taste just fine and will make a great healthy breakfast so I won't starve.
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Cooking Level: Beginning

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Reviewed: Jan. 6, 2010
Yum - I ate one straight out of the oven and it was delicious! Make sure to get some topping with each bite. I made as directed except I used a bit more than 1 t of cinnamon in the muffins (next time I'll use more), 1 T for the topping, and whole wheat flour (no white). I baked for about 23 minutes and the outsides were a bit overdone, so I would not do more than 20 next time. Press the topping into the muffins so it doesn't fall off! Thanks for this recipe!
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Photo by Allison

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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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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Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA
Living In: Tulsa, Oklahoma, USA

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Displaying results 11-20 (of 54) reviews

 
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