Reviewed: May 1, 2012

These were EXCELLENT!!! I left out the cream cheese filling in some. I agree it didn't add much! will make again and again and again

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Reviewer:

Mz.tishat

Cooking Level: Expert

Home Town: South Richmond Hill, New York, USA

Reviewed: Mar. 13, 2012

I have long looked for a muffin recipe to use the pulp from my juicer that I like. Instead of the 2 cups carrots, I used 2 cups of the pulp which included carrots, apples, beets, lemon, ginger root, jicama, even celery. OMGosh, these are fabulous! Next time I may try to make them a little "healthier" by using applesauce in place of some of the oil and by cutting the sugar slightly, but for now, they couldn't be better!

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Reviewer:

rjm

Reviewed: Mar. 4, 2012

I just made these and they were DELICIOUS, even my picky 14yr old that hates almost everything lived them!!! I followed other's advice and cut both sugars to 1/2 cup each, 1/2 cup oil and added one little snack sized cup of applesauce. I also used the bagged shredded carrots as I had some left over in my fridge. They are moist and yummy! Next time I think I will add a little ground flaxseed for a little boost.

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Reviewer:

Sahima

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Cooking Level: Intermediate

Home Town: Montclair, New Jersey, USA

Reviewed: Feb. 29, 2012

I changed these up based on what I had in stock. I used 1/3 white flour, 1/3 whole wheat flour, 1/3 spelt flour (spelt adds a little nutty flavor). Instead of 1 c. oil, I went 1/2 c. oil and 1/2 c. milk. Also added: 1/2 tsp. coconut extract, 1/2 c. ground flaxseed, and 1/2 c. walnuts. Skipped the cream cheese filling, pineapple, raisins, and coconut because I didn't have any of these. I just loved them. They are my new favorite muffin. Thanks for such a great base recipe.

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Reviewer:

somethingnew

Reviewed: Feb. 28, 2012

awesome!!! will make 100 more times. I replaced half the carrots with zucchini and lightened up on the sugar a little. they were still very sweet and very delicious

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Reviewer:

~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

Reviewed: Jan. 14, 2012

I'm giving this 5 stars even though I changed some things, because I think it's a great recipe to start with and so easy to customize. I was looking for a way to get more fruit and veggies into my kids, so I did all the basic "healthy" changes as noted by others: used all whole wheat flour, added about 1/4 cup ground flaxseed, cut back on the sugar (1/2 cup each), used 1.5 tsp cinnamon and added 1/2 tsp nutmeg, subbed unsweetened applesauce for 1/2 the oil, and didn't do the cream cheese filling (it sounded good, but honestly I was feeling lazy). The muffins have a nice taste and texture, though next time I think I'll grate the carrots more finely and also shred the coconut more in the food processor, because the long strands of each were a bit unappealing in the muffin. I think carrots grated on a box grater would be the perfect "shred" size, but I used my shredding disc on the processor and they were kind of big. The verdict: both kids INHALED them! I have a fairly picky 16-month-old who is not a big veggie fan and she was shoveling handfuls of muffin into her mouth. Score! P.S. they also froze very well, although I didn't really need to freeze them as the kids are eating them so fast.

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Reviewer:

akbean22

Cooking Level: Intermediate

Home Town: West Milton, Ohio, USA

Living In: Purcellville, Virginia, USA

Reviewed: Jan. 1, 2012

These were very yummy! I took them to a breakfast playdate where they were enjoyed by adults and kids alike! As per other reviews, I added a pinch of nutmeg and substituted some applesauce for the oil (about 1/3) and they turned out delicious! Will make again soon!

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Reviewer:

TINYGUPPIE

Home Town: Toronto, Ontario, Canada

Living In: Regional Municipality Of Niagara, Ontario, Canada

Reviewed: Nov. 12, 2011

These are excellent muffins. To make them vegan and a little more healthy, I substituted mashed silken tofu for the eggs (1/4 cup per egg) and applesauce for half of the oil. I omitted the cream cheese and had no pineapple on hand, so I added a splash of orange juice to compensate for the moisture and tangy flavor. Each recipe made 12 muffins for me, and I quadrupled the recipe to feed a 50-person co-op house. They were gone after just a few hours! The muffins are super moist and delicious. NOTE: I also made these again, substituting in unsweetened cocoa powder for the white flour, adding chocolate chips instead of raisins, and making all the same omissions/substitutions as mentioned before. DELICIOUS!

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Reviewer:

sarah

Reviewed: Oct. 22, 2011

Made these delicious muffins several times. I cut back the sugars to 1/2 cup each, and used all purpose flour. The first time I used 1 cup of each whole wheat and white flour and thought it took away from the moistness of the muffin. Carrots, pineapple and raisins are a must, but if you haven't any coconut, it won't hurt any. As far as mixing the cream cheese with the pineapple juice, I just cut the cream cheese into little cubes and pushed them down into the center of the muffin before baking. These are by far the best muffins I ever made.

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Reviewer:

Heidiv

Cooking Level: Expert

Home Town: Felton, Pennsylvania, USA

Reviewed: Jul. 25, 2011

I didn't have pineapple or coconut when I made this recipe, so I tossed in some chopped nuts and chopped dried apricot instead. It came out lovely, and the muffins I froze and later defrosted were even better. I didn't worry about putting the cream cheese in the middle, just spread it on top. Very nice!

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