Reviewed: Mar. 22, 2001

I followed this recipe exactly, and found the results to be extremely oily. The muffin liners were literally dripping with oil, and the muffins were very greasy. I made them for a party at my daughter's day care, and had to discard them and make another recipe. The flavor was good though, even without frosting.

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MHASS

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Reviewed: Mar. 7, 2001

These muffins are more like cake and it's a great way to get some veggies into those who don't care for them. Laura

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LAURA C

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Reviewed: Mar. 2, 2001

These are just wonderful! I left the raisins out and put small chopped haselnuts in instead, and I substituted half of the all purpose flour with whole wheat flour. A wholesome treat that really doesn't stay around long...

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MOTHER_OF_RAVEN

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Reviewed: Feb. 27, 2001

I thought they were very bland and did not go over well in my house. My toddler didn't care for them either. I used the frosting as well and that made them a bit more tasty, but still not very good.

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CAMILLEILENE

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Reviewed: Feb. 23, 2001

Possibly the best muffins I've ever made. And I substituted wheat flour for 1/2 of the all purpous flour. My 1 year old son loves them as much as my husband. (No frosting)

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JACKS MOM

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Reviewed: Jan. 10, 2001

These were great, even without the frosting! I might be tempted to add a bit more brown sugar next time. Also, they only took about 15-20 minutes in the oven.

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