Reviewed: Feb. 26, 2007

These are light, moist and really delicious! I substituted 1 cup flour with whole wheat flour and they still taste like a treat. I did not put raisins in them as my kids do not like them. I will definately make them again

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Reviewer:

JJ Conant

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Reviewed: Feb. 14, 2007

Top notch! Moist and light. Did cut the raisins down by half.

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Hestia

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Reviewed: Jan. 21, 2007

These muffins were very bland. My four year old threw hers in the trash. No one would touch them. My suggestion is, if you do attempt these, slap as much icing on them as possible to try to give them a little sweetness. (and doesn't a sugary icing defeat the purpose of a healthy muffin?)

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Reviewer:

Valerie

Cooking Level: Intermediate

Living In: Clyde, North Carolina, USA

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Reviewed: Dec. 22, 2006

I liked these muffins. I changed it a little. Put only a dash of salt. Replaced half of the oil with "no sugar added blueberry applesauce". I like the idea of having these muffins on hand for my little ones for breakfast or snack. I can't get any of them to eat carrots that aren't hidden in something else.

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Rachael

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2006

We found this to be a very good recipe, and have not even tried it with the recomended frosting. We are on our second batch of them, they freeze well, and make a great breakfast when warmed.

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Paul

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 12, 2006

Very easy to make and delicious.

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Laura

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Reviewed: Jul. 28, 2006

Too much salt!! The muffins were salted!! But very soft.

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Reviewer:

Patricia Scarpin

Cooking Level: Expert

Home Town: São Paulo, São Paulo, Brazil

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Reviewed: Jul. 10, 2006

My muffins turned out terrible. I followed the recipe exactly except I put walnuts in them instead of raisins. They were not at all sweet and very bland tasting. I'll try again but maybe try the icing with them and see if that helps.

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Reviewer:

CrystalB

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 9, 2006

I make these muffins at work and have had nothing but comments on them and request for the recipe. I myself find them a tad bit dry with a hit of baking powder taste but other wise pretty good. it is quick, easy, and healthy and when need be cook it in a cake pan and layered it with icing for an effective carrot cake.

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stella

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Reviewed: Jan. 19, 2006

I have made this recipe twice now, once with raisins and once without. I also replaced about 3/4 of the oil with applesauce and did not frost them in anyway. My toddler gobbles these up. I agree with another reviewer that they are better the next day. We put them in the freezer and defrost them one at a time for a healthy snack. They are not the *best* muffins I have ever had - but considering how much my 2 1/2 year old loves them and how healthy they are, I will continue to make them. Next time, I will try replacing 1/2 the flour with whole wheat flour.

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Reviewer:

KELLY232

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Reviewed: Jan. 6, 2006

This is a good recipe to use if you need to use up carrots. Some changes I made though: I substituted oil for applesauce and I added more cinnamon and extra carrots, added 1/2 teaspoon of vanilla essence and top it with icing sugar. In my opinion, they taste ok when you eat it on the first day (crunchy and a little hard) but tons better when you reheat it up in the mircowave the following day... it has the crumbly taste which I love in muffins. Not the best, but because of its simplicity and healthier ingredients, I'm going to rate this a 4! Thanks for the recipe!

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Jas :)

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Reviewed: Nov. 1, 2005

In my second batch I substituted applesauce for 1/2 the oil in an equal amount to reduce the fat slightly.

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Angela Johnson

Home Town: Edmonton, Alberta, Canada

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Reviewed: Apr. 7, 2005

I thought that I would make these "muffins" without the frosting. I wanted a muffin, not a cupcake..... they have little taste. Maybe they are better with the icing. Easy and quick but not worth it. Sorry!

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chubss

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2005

This recipe was really horrible. I can't believe I even tried it in the first place. Why did I spend all my money for a recipe I didn't enjoy? My advice to you, Don't try it! Honest!

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ALI14

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Reviewed: Apr. 6, 2005

These were good, but not great. I will probably not make again as I have a better carrot cake recipe that I can use instead. There was nothing wrong with them, but nothing special either, sorry.

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Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 6, 2005

these were the worst muffins ever. No one in our family would eat them.

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BRUNO4

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Reviewed: Feb. 1, 2005

I liked these, and so did my son. They are a good treat that isn't too sweet. I didn't have applesauce on hand, but I'm going to change out some of the oil for that next time, and add more raisins.

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SASS411

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

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Reviewed: Jan. 13, 2005

these muffins really are great. i made them without the icing. it's great that they don't have too much sugar. i wanted a low sugar snack for my toddler. i made these for her and she eats them. (this is great for anyone who has a picky toddler!) i eat them too! thanks for this recipe. i will make them again!

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CAROLE74

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Reviewed: Dec. 22, 2004

I like them, but nothing extraordinary. I run a daycare also and only one child liked them. It will be an adult recipe.

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TRISH68

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Reviewed: Oct. 28, 2004

My husband didn't care much for this recipe, but my kids love it! I usually use 1/2 cup oil and 1/2 cup applesauce. Great breakfast and they freeze well too!

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