Reviewed: Nov. 28, 2007

I followed the advice of others here and substituted the oil with 1 C applesauce and 1/4 C oil, used 2 t. cinnamon, 1/2 t. nutmeg, 2 C of finely minced carrot, eliminated the baking powder and added 1 t. vanilla. They were good this way, but not exactly what I'd call "Awesome", but I didn't add frosting, just dusted with some powdered sugar.

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MOLLYSMAMA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 8, 2007

Way... too much oil. I would have also liked to have more flavor. It was a little bland, but the raisins helped. I still had fun making it! Just have to make some changes for the future.

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Sylvia

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Reviewed: Oct. 22, 2007

I too decided to change this recipe as well. I added 1/2 cup of whole wheat flour and 1 1/2 cup white. I added approx 1/3 cup wheat germ as well. I also added vanilla to this recipe and a bit of water to compensate for the dry wheat germ that I added. I agree that next time it will be better to remove some oil and added apple sauce and reduce the salt.

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Erin M

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 12, 2007

Loved these! So easy to make! Although, I did make a lot of subs (applesauce for oil, less baking soda/powder, whole wheat flour, NO salt) and added more carrots, grated in an apple for extra flavour and added some Benefibre for the extra fibre. Came out awesome and full of flavour. Will make these again and again!

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MELANIE2002

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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Reviewed: Oct. 10, 2007

I've used the apple sauce, as someone suggested, and it was perfect! I watched the muffins dissapear, and everyone was complementing me. The taste is perfect - not too sweet, which I like. Next time I'll try adding more cinamon, just to turn it up a notch.

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Alina

Cooking Level: Intermediate

Home Town: Ufa, Bashkortostan Republic, Russia

Living In: Princeton, New Jersey, USA

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Reviewed: Oct. 5, 2007

I also made these muffins and followed the 3/4 cup applesauce and 1/4 cup oil suggestion as well as the suggestions to decrease the salt and baking powder. I too added cinnamon and nutmeg. I also added one chopped apple and almond extract. The muffins were good and my family enjoyed them.

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emommie

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Reviewed: Oct. 4, 2007

I usually read reviews before I make anything!! Wish I had, I will try with applesause addition, less soda, less baking powder, less salt, before I ditch recipe....

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mik

Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Oct. 4, 2007

I teach Family and Consumer Science and tried this muffin for the vegetable unit we are on. Usually I end up with five different results with just one recipe, but this one turned out the same in each kitchen!! I did follow the other reviews by reducing the powder, soda and salt. I also used the 3/4 c applesauce and 1/4 c oil. Believe it or not, the high school kids that ate this really liked it! Of course I left out the raisins(you know kids), but they were quite surprised at how good they tasted. I will keep using this recipe in class, and at home. I will add the raisins, and walnuts I think!

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MLee

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Reviewed: Oct. 3, 2007

I haven't tried these, but I do know Morning Glory Muffins...amazing! They've got nuts and dates (which i omit) and coconut...and I add pineapple.

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silverbirch

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 3, 2007

These are exactly what they say, a great muffin with little sugar. If you're used to boxed or packaged "muffins" with a lot of added sugar, try a cupcake recipe instead.

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AJOURNI

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Reviewed: Sep. 20, 2007

Very easy to make, very good will definately make them again. Will be good for kids to eat not to much sugar in them.

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kris

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Reviewed: Aug. 22, 2007

Overall, a good muffin. I did take everyone's advice, and reduced the salt and baking powder. I also substituted 1/2 the oil for milk. I increased the cinnamon, and added nutmeg, but it could still use some more spice (imho).

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Snaqueb

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: Jun. 27, 2007

Tasty, moist, and not too cakey-sweet. Great breakfast muffin.

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molly kiely

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Reviewed: Apr. 26, 2007

Not much flavor, too much salt, consistency ok but a little too crumbly. Will find another recipe next time.

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sereti

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Reviewed: Apr. 20, 2007

I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.

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chogan

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Reviewed: Apr. 14, 2007

These are great! ONly change I made was to add 2 grated apples to it, and reduced the carrot by about a cup. Very moist, and everyone loves them!

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Littldot

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Apr. 13, 2007

I hate to be soooo critical but this is the worst recipe I have ever tried. All you can taste is vegetable oil!! The oil taste way overpowers the 3 cups of carrots and what little spice is added. Very bland. We won't be making these again

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vickie

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Reviewed: Apr. 4, 2007

This is indeed a great muffin recipe. The only problem with it is that 1 whole tsp. is too much salt. The last time I made this recipe, I cut the salt to 1/2 tsp., used whole wheat flour, and added about 1 tsp. of vanilla. The texture remained perfect and the flavor was fabulous.

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Puff

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Reviewed: Apr. 2, 2007

After reading the reviews I made a few changes. I lowered the oil to 2/3 a cup, since a few people felt they were greasy. They were fine with that amount- still moist, but not greasy. I also read that they were salty- so, I decreased the salt and baking soda a little bit. I didnt do an exact measure, just used about 1/3 less on both of them. I also added about 1/4 cup of white sugar, because of the reviews that said they werent sweet enough. I did not use frosting on them, as I didnt want cupcakes I wanted muffins!

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HLBTIMES2

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Reviewed: Mar. 18, 2007

These were very yummy. I used a little nutmeg with the cinnamon. Next time I will try with a little less oil. Made these again with the following revisions: 1 cup all purpose flour and 1 cup whole wheat flour, 1 tsp baking soda, 3 tsps baking powder, 1/4 cup oil, 3/4 cup applesauce. I poured 1/4 cup oil into a measuring cup then added the applesauce until the mixture reached the 1 cup line, much easier than doing them separately. Also, I cooked the muffins for 20 minutes and they came out perfectly moist. These turned out great, I will absolutely make again with these changes. Thanks.

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