Reviewed: Oct. 9, 2009

Really yummy! I added a cup of fresh cranberries and they turned out amazing! The second time I made them I added a tbsp of pumpkin puree along with the cranberries and again they tasted great (although the pumpkin & the orange turned them slightly green!) A really great recipe that I'll be making again!

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mandymuggins

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 4, 2009

I made these muffins in kid-size mini muffin tins for my picky son who doesn't like anything and he devoured 3 or 4 of them! I made some adult size ones too and me and my husband were impressed also. I have made these about 5 or 6 times now. They are a family favourite. I usually make them with 1 cup of white flour and 3/4 cup of whole wheat flour to make them healthier.

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Nissa

Cooking Level: Expert

Living In: Prince George, British Columbia, Canada

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Reviewed: May 3, 2009

These are so delicious! And light and awesome!

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ANNEJ4

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

Wonderful! Healthy, too. Used 1/4 cup dates (blenderized) as I wanted some raisins (1/4 cup, whole, tossed with the flour). Used 1/4 tsp salt, oil instead of butter, and 1/2 tsp each of the spices (just right - don't like too spicy). Done at 15 mins, but prefer the 20 mins as they were more chewy and great muffin crust. Also, used a vegetable peeler to get off the orange part of the rind and threw away the bitter pith (the skins were too thick, I guess). The blender worked well in chopping up big pieces of rind. Thank you for the wonderful recipe - it will be one of my favorites.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 16, 2008

I loved this recipe! I'm always on the lookout for healthy, fresh muffin recipes and I was really pleased to find this one with a whole pureed orange in it. I altered the recipe a little to cut down on fat (I doubled the recipe, but used the same amount of butter and added some applesauce to keep it from drying out). I'm sure the original would have been just as scrumptious, but here's what I did for a double recipe: 2 oranges 2 eggs 1/2 cup margarine 1 cup 2% milk 1 cup raisins 3 1/2 cup flour 1 cup sugar 2 tsp baking powder 2 tsp baking soda 1 tsp ginger 1 tsp cloves 3/4 cup applesauce

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A. Stratton

Cooking Level: Intermediate

Home Town: Edna, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Mar. 20, 2008

I used between 1/4 cup and 1/2 cup of sugar and cut the ginger and cloves down to 1/2 tsp but wow, these were awesome! Good "helping" recipe for my 2.5 year old too, he loved chucking all the things in the blender. He gave them 2 thumbs up after trying one as well. I'm not a huge date fan so I wasn't sure if I'd like them but the dates get ground up so small that you barely even notice them - delicious! Will definately make again.

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KIMCA

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Reviewed: Aug. 11, 2005

I used sour milk instead of butter milk. The cloves were overpowering in this breakfast muffin, and nobody really liked them EXCEPT for my son, who normally hates breakfast muffins, which is why it got a higher rating than what the adults thought. So apparently, picky children love this muffin. Will make again for my son.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jun. 28, 2002

These are incredible! I used melted butter or oil instead of solid butter... otherwise I found the batter wasn't moist enough to mix. These smell wonderful in the oven and taste just as good.

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