The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 26, 2009
wonderful muffins! I made these with my boyfriend and they turned out great. I agree that a dash more vanilla and cinnamon make this recipe better :)were FABULOUS with butter might i add!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 2, 2009
Great muffins that don't leave your fingers greasy. I substitutes a mixture of urid lentil flour, ground almonds, tapioca flour and polenta for the wheat flour as I am gluten intolerant. Taste good, hold together well, and adds extra nutrition compared to wheat flour. What's to complain about? Big batch in freezer for lunch boxes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 25, 2008
Fabulous flavour and great texture - I followed the recipe and used a VERY tart variety of large crabapple - the combination of sweet and tart was wonderful. I should have greased the so-called "non-stick" pan or used liners, but that made clean-up all the more tasty! It's a keeper! I am already planning my next batch with my own variations - cranberry, or maybe rhubarb...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 13, 2008
This receipe was really easy, my 9 year old son made it! Healthy, and tasty; it's a keeper. We added extra cinnamon & vanilla, and might try nuts next time we make it.
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