The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 29, 2005
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 3, 2005
This is definitely my most favorite recipe for muffins!My whole family loves their fruity taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 18, 2005
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!
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Ann

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 15, 2005
I left out the nuts, (preference) they were awesome. Shared them with my friends and they agreed.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 9, 2005
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.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 14, 2005
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.
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 11, 2005
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 14, 2004
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 8, 2004
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.
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Cooking Level: Expert

Home Town: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 7, 2004
Very good! I forgot to chop the cranberries, although they were still good it would have been better if I had chopped them up as directed. I highly recomend using paper muffin liners so they aren't a mess to remove from the muffins tins. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 26, 2004
I was very skeptical about the ingredients in these muffins. However, these were really great and pretty healthy too. Used a sugar sub for the white sugar, and used half whole wheat flour. Didn't have hazelnuts, used walnuts instead. All the changes were still great. I'll make thsese any time I have harvest fruits to use up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 19, 2004
These are very good. I used a little more than 1 tsp. of apple pie spice instead of all the listed spices, used applesauce instead of butter. I scaled the recipe to half with no problems. I used 1'2 raisins & half cherry flavored crasins for the fruit.
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Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA
Living In: Holiday, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 10, 2004
comes out great everytime!! I used 1/2 of the butter and substitued a snack size apple sauce! Excellent!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 5, 2004
Tender, moist and melt in your mouth good!! My entire family (3 kids and 2 grownups) enjoyed this delicious recipe. I did make a few substitutions. I used dried cherries, raisins, apples and almonds. As opposed to cranberries, figs and hazelnuts. I don't think you CAN mess this one up! Thanks Jack!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 27, 2003
This is GREAT! I made a few subsititues using low fat butter, vanilla soy milk, and dates instead of figs ...EVERYONE loved them. The second time I was out of apples and used can peaches (drained) and that batch was just as good. Thanks for the GREAT recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2003
Not what I expected after reading the other reviews. I substituted dates for the figs, used dried cranberries and put the nuts on top after cooking them in butter and adding a little brown sugar and flour. Neither my husband nor I liked them that much. Didn't care for the flavour combinations. I wouldn't make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 20, 2003
Gosh - I WISH I had some hazelnuts, cranberries, or figs! BUT I did have the apple (plenty from our apple tree) - so I used a little more of that. Also, I used chopped walnuts (lightly toasted in the oven first - did that while I was preheating and mixing the batter). These muffins were great despite their missing counterparts & substitutions! Nice & fully w/ a great taste! This is a quality muffin recipe - I'll be sure to make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 30, 2003
This is the best base recipe for any type of muffins you want to make. You can be guarenteed that the recipe will come out delicious. Terrific for breakfast, especially when you are on the run.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 9, 2003
I was in a rush to find a recipe for muffins to surprise my fiance with breakfast and chose this one based on the rave reviews. The only fruit I had on hand were frozen peaches (so I omitted the apples, cranberries, figs, and hazelnuts). I also substituted cloves for ginger and margarine for butter, then put a vanilla/cinnamon sugar mix on top. However, everyone who tasted these muffins said they were the best thing I have ever made by far...they are very critical and said they wouldn't change a thing! The bottom line: this is a great base recipe which tastes great despite substitutions...everyone appreciated the complex well-blended flavors. :-)
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Cooking Level: Professional

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 7, 2003
These muffins really *are* wonderful! I was impressed that *every single* review of them raved about them and I have to agree. I replaced the butter with applesauce, used raisins instead of figs, used nonfat milk, and replaced the hazelnuts with chopped peanuts (didn't have any hazlenuts!) and they were fantastic. I'm sure they'd be even better with the hazlenuts, but I think most any type of chopped nut would work, as well as a lot of variations on the fruits. GREAT recipe!
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