Reviewed: Oct. 28, 2004

They were good. I decreased the oil, and they turned out a bit dry but still with an oily taste. But all in all they were ok, and if you need to use up carrots, it's a good recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2004

This was a good way to use up some carrots, but I thought they needed some sort of frosting, which I didn't add. I only had a mini muffin tin and it made a TON! If I make them again, I will add a frosting, but they were a pretty good little snack.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2004

My 2 year old loves these, as do I. Following recommendations, I reduced the oil to 1/3 cup and added 2/3 cup applesauce, used 2 eggs and 4 egg whites, and dropped the leavening to 2 t baking powder and 1 t soda. I also did not add salt, and they are just right. Fantastic! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

socapic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2004

I really loved this, and so did my husband. I didn't even ice them. I just ate them all week! Next time I would add a bit more carrot maybe, but they were very tasty and definitely pretty healthy as far as muffins/treats go.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENROGS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2004

i used applesauce instead of the oil and they turned out very well. they could use a little more sweet...dusting the tops with a little powdered sugar helped. next time i will probably add a little more cinnamon and sugar and a little less salt and baking powder/soda.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jackie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2004

These were very good, I did sub chunky applesauce for the oil, and that added some taste as well as making them healthier. I also did not use a frosting, my kids loved them as breakfast muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENNIFER_113

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2004

This are great! I have celiac disease, so I made them with gluten-free flour, and added 1/2 tsp of xanthum gum. Following others' suggestions, I cut the salt to 1/2 tsp and the oil to 3/4 cup. I didn't bother frosting them, they DO NOT need it. They still came out kinda oily, so next time I might try 1/2 c of oil. By far the best GF carrot muffins I've tried!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHEFGIRL30

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2004

While a reasonably good muffin with all the changes recommended, ie. less salt, less bp, less bs, reduce oil to 1/3 cup and add 2/3 cup applesauce, the kids did not eat these. It might have helped if I had actually shredded instead of grated the carrots. I also did not frost them. I'll try again with those changes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2004

these are fantastic! not too sweet yet the kids love them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRIDY

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2004

The kids loved these! I only got 12 muffins but I tend to make them on the largish side. I ran out of raisins so I added dried cranberries. Kids didn't even notice! My youngest helped with the frosting and he too wanted to know if I'd make more when these are gone! Lee

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LEOMINSTER LEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2004

This recipe makes a very moist muffin. The only thing I did different was add 1/2 of a teaspoon of ground nutmug. I'm looking forward to making these muffins again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DELLASTAR12

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2004

These are the best carrot muffins I have ever had! I used the advice of some and only added half the salt. I used 3/4 cup applesauce sweetened with splenda and 1/4 cup oil. I used egg replacer. I only had about 2 1/4 c. carrots grated so that is all I used. I would say that 3 cups of carrots would not be too many and next time I will make sure I use 3 cups of grated carrots. The raisins sweeten it enough that you do not need extra sugar or icing, in my opinion and I may even use less salt each time until I see if it actually needs the salt as I am not a salt user. This is a incredible recipe and very healthy if you make certain adjustments.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MRSBELBEKKOUCHE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2003

These muffins were very good but I took some advice and used 1/2 cup of applesauce and 1/2 cup of oil instead of the 1 cup oil the recipe called for. They were nice and moist. Next time I will add some more sugar.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PVova

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2003

This was a great recipe! I made some for my father added coconut and walnuts, I used the mega muffin sized pan, He never eats breakfast, he grabbed two muffins, and people at his job wanted them, he had to fight them off!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MDS194

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2003

It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup all purpose flour and 1 cup of whole wheat flour to sneak some fiber into the kids diet. To compensate for the nutty flavour of the whole wheat flour, I increased the cinnamon to 1 1/2 teaspoons. A number of people stated that the muffins were too salty and too oily. Keeping this in mind I referred to my favourite banana muffin recipe which is also based on two cups of flour. It used only 1/3 cup of fat so I reduced the oil to one third cup and added 2/3 cup of thick homemade (unsweetened) pear sauce. To fix the "too salty" I reduced the baking powder to 1 1/2 teaspoons and the baking soda to 1 teaspoon and the salt to 1/2 teaspoon. The muffins still were nice and high. In place of 4 eggs I used 2 eggs plus 4 egg whites. With these changes I made 36 mini muffins which I quite liked. They are a little shy on their own but as part of breakfast with fruit yogurt the sugar was not missed by the kids. Next time I'll sprinkle the tops with brown sugar and cinnamon before baking.

Was this review helpful? [ YES ]
65 users found this review helpful

Reviewer:

CHRISTINAKL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2003

These are indeed awesome muffins, I, have made several double batches since I, found this recipe last week.Thanks for sharing Mechelle.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ellen Shand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2003

These were really good. I didn't have any raisins so I left them out with no problem. Also, to cut back on fat and calories, I replaced some of the oil with applesauce (about 1/3 cup) and used 2 whole eggs and 2 egg whites. Turned out great. Stay nice a moist for a few days.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2003

I don't like cream cheese, so I didn't add the frosting. Very good! I tried adding more carrots, but then kids noticed there were vegetables! They don't eat them anymore :(

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SMILEYINC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2003

These are really good! I've made them several times already and each time they don't last long! Thanks for the great recipe Michelle!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BOND 007

Cooking Level: Intermediate

Home Town: Wauseon, Ohio, USA

Living In: Hyde Park, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2003

I thought these were good, but not especially healthy with 1 cup of oil and 4 whole eggs! I used applesauce in place of the oil and next time will use egg substitute. I also think that 3 cups of carrots is waaay! too much. I made these for my son's share day at pre-school and I saw an awful lot go uneaten. I proably wont make these again.

Was this review helpful? [ YES ]
2 users found this review helpful