Reviewed: Sep. 9, 2008

These muffins are okay. I did reduce the baking powder by half (this is still probably more than necessary for 12 muffins) and doubled the cinnamon- both on the advice of other reviewers. I thought it was interesting that this recipe has no milk, maybe a splash wouldn't hurt. Also, I used 1/2 golden raisins and 1/2 dried figs instead of the dates. It was a good choice. The inside of the muffin is nice and moist, very muffin-like denseness. However, I slightly overcooked mine. so the outside was a bit chewy. Thank you for a good way to use up bananas

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 19, 2007

These were ok. I found myself digging through them just to get to the dates, and the rest of the muffin was just there to hold the dates in place. I subbed applesauce for the margarine, only used 1 T of baking powder because 2 seemed like you'd be able to taste it, and used a mix of whole wheat flour and AP. Not awful, but I won't be making these again.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Aug. 25, 2006

After reading the previous comment. I decided to add 1/4 cup of butter milk and doubled the quantity of cinnamon. DH says they are great.

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TheDinosaur

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Reviewed: Mar. 4, 2003

I found these muffins to be very dry and low in flavor. Baked goodies are a treat for me, and I want them to be exceptional. I would rather stick to my oatmeal for lowfat and have more flavor in my muffins. Sorry.

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