These were AWESOME, but I did make some changes. I wasn't trying to rewrite the whole recipe, but I wanted them a bit heathier, and I make changes to every recipe. I am sharing what I did so that others who may want to substitute can feel comfortable doing so. I really appreciate your sharing this recipe and I think this is now our very favorite of all the muffins I have tried. I followed the recipe as it was written, I just made the follwing ingredient changes: I replaced the brown and white sugar for 1/4 c Splenda brown sugar, 1/4 c Splenda white sugar; used 8 oz of applesauce in lieu of the butter (two of the single serving kind), 1/2 c egg beaters, and I chopped one small apple and placed it in a measuring cup and filled it with orange juice until it reached 1 1/4 cup. This replaced the milk. I made this change because I didn't want the apples to brown while I was chopping the cranberries, plus with less sugar in the recipe, I felt I may need less fluids. I used one cup frozen cranberries. I kept the spices, flour, and leavening agents the same, but did not have figs or nuts to add. I made 10 jumbo muffins. Based on my ingredients, each jumbo muffin was 210 calories. Thanks again for a wonderful recipe!

These were really good. To make them healthier, I used a cup of yogurt instead of the butter, whole wheat flour, and 1/2 cup of honey instead of all of that sugar. And it was sweet enough!

Very good flavor. I substituted 1 cup whole wheat flour, used dried cherries instead of cranberries, dates in place of figs and pecans. My husband loved the muffins and so did I.

I have made this three times and we love it. I do make some changes, to cut out the fat and add more fibre. I use 2 cups whole wheat, 1 cup white, 1/4 cup ground flax. I also use 1/4 cup melted butter and 1 cup of canned pumpkin-which really adds to the autumn flavour. I go a little heavy on the spices too, and I once left out the hazlenuts by accident and found that this recipe really needs the hazlenuts-they add a lot of flavour. I will continue to make this often!

These were awesome muffins. I loved everything about them. The spice flavor was perfect. I used freshly grated nutmeg which makes such a difference. I also followed the advice of another reviewer and grated the apple. I like that much better than apple chunks. Also, I didn't have any figs so I substituted raisins which, I thought, went quite well. My whole family loved these, so I'll definitely be making them again and again.

Too boring with all that flour. Perhaps add some wheat germ or cornmeal for a more interesting taste. Also, it would be better to grate the apples so that they help keep the muffins moist all over, rather than just have chunks in them.

Really, really tasty muffins! I followed the recipe as written except substituted applesauce for the butter. I really enjoyed the sweet tart flavor on Thanksgiving morning. Got good reviews from kids, hubby, and my mother too. I got 24 muffins out of a single recipe, so it made plenty as well.

I made a few changes to this recipe for my specific needs. Instead of 3 cups all purpose flour, I used 2 c. whole wheat flour and 1 c. all purpose flour; I substituted honey for the white sugar and melted Smart Balance spread for the butter; I used fat free milk, as well, and left the apple unpeeled. Both my husband and I thought they were wonderful and I'll definitely make them again as they're fiber rich and full of flavor! Thanks!

muffin tasted very good. i used walnuts instead of hazelnuts because i didn't have any at home. i wish i had read the reviews before i made them because i would've substituted the butter for applesauce (i thought the butter content was quite high). i also used dried sweetened cranberries instead of fresh. i omitted the figs simply because i didn't have those either. not sure if i'll make them again, husband and kids weren't raving. also, i find 300 cal for one muffin a bit high.

This is definitely my most favorite recipe for muffins!My whole family loves their fruity taste.

I have reviewed this recipe previously (see below), but would like to add more comments. First, substituting 1/2 of the flour with whole wheat flour still tastes great. Second, I am more satisfied with doubling the spice amounts (cinnamon, nutmeg, and ginger). Maybe not the best thing if you consider yourself a supertaster or like spices to be subtle and not obvious. Third, I used walnuts previously, but hazelnuts ARE better in this recipe. Spread out the chopped nuts on a cookie sheet and toast in the oven at 350 deg for 10 min. These muffins have never failed to impress people! Here is my old review: A phenomenal muffin! A hit all around the board. Not having chopped hazelnuts, I substituted walnuts. Also I used dried cranberries (Craisins) instead of fresh. I may decide to try a sour cream or orange juice modification on this recipe.

I loved this recipe! I typically don't like nuts in my food but I went ahead and added pecans (didn't have hazelnuts) - very delicious! I also used a sugar substitute and I didn't pack my brown sugar. Next time I want to try them with applesauce in place of the butter to lower the fat. Thanks Jack!

I left out the nuts, (preference) they were awesome. Shared them with my friends and they agreed.

These were... different. I made the recipe exacly as stated except I used chopped walnuts instead of hazelnuts. I expected warm, comforting, spicy muffins. They seem more like healthy fruit/bran breakfast muffins to me. The first day I couldn't even taste the cinnamon, but I do think they're better the second day. I will make these again though, but a day ahead and reheat them, but as a breakfast food or healthy snack.

These were a HUGE hit! They were delicious straight from the oven, and kept well. I used apples, craisins, dates and walnuts. A winning combination with the spices in the muffin. My husband thought these were a four star, but with a crumb topping would be a 5.

I liked these muffins but no one in my family did, so they were sent to work where they were given good reviews by everyone who tried them. I especially liked the sweetness of the apple and the crunch of hazelnut. Maybe I'll try walnuts or pecans next time.

As wonderful as they're said to be! My girls (5 & 9) love them and my husband took a bunch to work, which his coworkers loved! I used a fruit based fat substitute--there's one by Sunsweet and one by Polaners in place of the butter,and skim milk. This really cut the fat and the muffins are moist and delicious. I also omitted the nuts and figs and used dried cranberries--no chopping required.