The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 17, 2009
Wonderful muffin - ravished by my children and husband. I did make a mistake and put the maple syrup into the batter before baking. I realised the error and added more syrup to the tops when done. I think it gave it a bit more of a maply flavour than otherwise and it still turned out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 29, 2008
This review is for all you high-altitude bakers. These muffins are good. By cooking the raisins they absorb the liquid and work well with the texture. I used cake flour in this recipe as it often seems to work better in high altitude. However, I must note that you will absolutely need to lower the oven temp to 350 to get a nice rise.
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Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
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Reviewed: Sep. 19, 2008
Good, but nothing special... They were too blunt for my taste.
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Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 18, 2008
Wonderful recipe!!
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Home Town: Brandenburg, Kentucky, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 28, 2007
Moist texture with crunchy exterior. Much closer to bread pudding in flavour than a butter tart. Definitely enhanced by the flavour of the maple syrup. I made these in mini-muffin tins for a Tea, reducing the cooking temperature to 350 and the cooking time to approx. 11 minutes.
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 2, 2007
This was very tasty. I used mixed dried friut instead of rasins. Although I really did enjoy the cake, it was nothing to write home about... I don't think using just rasins would have made a difference. There just wans't that special "something".
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 18, 2007
A little extra work, but worth the effort!! LOVE, Love, Loved this recipe. I make it often and always bring to bake sales too! Yummmmmmmmmmmm!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 11, 2007
One word - MOO. These muffins are delish. I used Ener-G as an egg substitute and soy butter to veganize the recipe. FABULOUS!
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Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 27, 2007
These muffins were great! They were full of raisins and they really reminded me of butter tarts! I will definitely be making them again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: May 3, 2007
I love butter tarts, but not these. I found no resemblance between these muffins and butter tarts. I thought I had done it wrong the first time as the batter is as thick as cookie batter and I threw it out and started over, after getting the same result twice I come to the conclusion that it was meant to be that way. They seem to cook very fast on the top tho, so keep an eye on them, we have a gas oven so things do tend to bake faster in gas. I will stick to proper butter tarts and give this recipe a miss.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 31, 2007
I don't know why I kept looking at this recipe but I finally made it. Loved this out of the oven (after it was cool) - I don't normally like maple syrup but someone said it couldn't be forgotten, so I did it. It made this great crunchy topping. I will decrease the sugar next time to about 1/2 a cup - it was way too sweet. I will also whisk the cooked mixture vigorously the whole time cooking, as I did get scrambling in parts. Also baked it at 350 as suggested by others for 25 minutes. The boyfriend and roommate loved these! I'm dying to try the strawberry suggestion someone else made.
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Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 12, 2007
these are to die for. Do not omit the maple syrup it just gives that little bit more to these muffins. I, like many others, baked these at 350 for 18-20 min. Keep an eye on them they do brown quickly. I also used dried berry mix instead of raisins! YUM
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Cooking Level: Intermediate

Living In: Cabo San Lucas, Baja California Sur, Mexico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 24, 2006
These were pretty good, just not the knock out I expected. The mixture in the pan seemed lumpy (watch for the eggs becoming "scrambled"). I would give them another try though, maybe with cranberries.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Bend, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 26, 2006
A new favourite! Good with or without the syrup-- it really doesn't make all that big of a difference. I made my second batch with coconut-- and I'll be adding that from now on in place of the nuts and by-passing the syrup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 10, 2006
These were 4 stars the day I made them (a little too custardy), but they are much better after a day or more. I put mine in the freezer, and they defrosted wonderfully and deliciously! 5 stars!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 30, 2006
...Sweet..good texture with slightly crunchy tops...raisins kinda pop in your mouth when you bite down on one of these...Fill your muffin cups full as these do not rise (I ended up with 15)...I baked at 350 for 20 and left off the maple syrup...kids loved them right out of the oven. Hope they are just as good later...
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 8, 2006
Absolutly fabulous
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Cooking Level: Intermediate

Home Town: Chesley, Ontario, Canada
Living In: West Lorne, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 6, 2005
Very sweet, may try them without the maple syrup next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 30, 2005
VERY tasty muffin. The chewy texture is perfect
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 30, 2005
I don't know that I've reviewed a recipe I thought unsatisfactory and I won't be breaking any habits with my review of these muffins. They are delicious! I have made them on several occasions and have a double batch baking as I write. I decided to read all of the reviews on this recipe in an effort to determine if my results were similar to others. Specifically, that the muffins didn't seem to be quite done at 17 minutes. I've taken the suggestion of one reviewer in particular this time around, reducing the temperature to 350 and increasing the baking time to 25 minutes. I think this will work very nicely. One review has left me baffled in that this individual found the muffins to be dry! I can't help but think that an error was made in the measurement of ingredients as I've never found these muffins dry. They are quite rich and very moist, even too moist if not baked for an adequate period of time. All considered though, these are highly recommended. I've not had maple syrup on hand on any occasion that I've baked these muffins, and thus in keeping with the butter tart, have used light corn syrup with great success. Thanks!!
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Cooking Level: Expert

Home Town: Rocanville, Saskatchewan, Canada

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