Reviewed: Mar. 19, 2012

Just made these, and all my kids liked them...even my ultra picky kid, who hasn't had a vegetable in years. I substituted the oil with applesauce (even exchange) and they are moist and delicious. Great Job!!

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Reviewer:

KourtneyP

Reviewed: Mar. 18, 2012

I am with those that find the recipe too salty with too much bicarb of soda and not sweet enough. To be fair I did leave out the raisons and initiallly I thought this may have been the cause of the problem. However, I see that others who followed the recipe closely also experienced the same problem. However, unlike others, I quite liked the texture of the muffins (I didn't find them to oily) so, next time, I will probably just add more sugar, get rid of the salt and reduce the bicarb

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Reviewer:

madeupname1

Reviewed: Feb. 12, 2012

I did not care for this recipe. The muffins were terribly oily.

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Reviewer:

sam

Reviewed: Feb. 4, 2012

So I was looking for a carrot muffin to use from my juicing recipe (carrots, apple, celery, kale, and ginger-mostly carrots and apples), and I found this one. My adjustments were to lower the amount of salt and soda, plump up the raisins in Grand Marnier/water/sugar over heat, add nutmeg, plus a nice cream cheese/honey/vanilla topping when they come out of the oven. Very nice!!!!

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Reviewer:

randah75

Reviewed: Jan. 12, 2012

This recipe is not one I would recommend! I don't like raisins so I left those out...but the recipe is very bland, there is no flavor to it what so ever. Too much baking soda/powder and not enough spices. Needs more cinnamon or nutmeg or all spice to give it extra flavor. Not a recipe I will be using again.

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Reviewer:

BrittAnn

Reviewed: Jan. 3, 2012

Did some alterations based on other suggestions: used 1 1/2 tsp baking soda and baking powder, used 1/2 cup oil, 2 tbsp plain yogurt, 1/4 c brown sugar, 1/4 c honey, 1 tbsp cinnamon, 3 eggs. Baked for 25 mins I think they turned out pretty good! The true test is if my DS likes them..

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Reviewer:

*lil_miss_sbc*

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 10, 2011

This recipe looked good once I made it, but it tasted funky because of the high amount of salt, oil, and baking soda. I should have read the reviews beforehand. It still has potential for being good--next time I will use the adjustments previous cooks have suggested.

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Reviewer:

Bwinn3

Reviewed: Nov. 13, 2011

To be honest, I was a bit scared at first because I read the comments AFTER I put the muffins into the oven to bake. But to be fair to this recipe, I followed it religiously except for one thing: I used 2 cups of shredded carrot instead of 3. I don't normally bake, so I'm not at all sure how perfect muffins should be like. I thought the batter was a bit thick, but the muffins turned out perfectly (for me and my 7-yr-old at least). They rose nicely and filled the house with a really nice aroma. The only thing I'll change next time is perhaps to leave out the raisins, and that's only because I'm really not a big fan of raisins.

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Reviewer:

Ide Kaoru

Reviewed: Sep. 29, 2011

I should have read the other reviews - way too salty. And a bit too bland. Not a big hit with my muffin loving family. Next time I will stick to my fav zucchini muffin recipe and jst swap in carrots.

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Reviewer:

michaela

Reviewed: Sep. 17, 2011

Difficult recipe to make but not because of the ingredients - it is a question of the baking powder and baking soda amounts...because the rest is okay.

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