Reviewed: Nov. 15, 2009

WOW.. Truly amazing muffins.. Really light and fluffy, i would put less sugar in them next time just personal preference.

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Foody320

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Reviewed: Sep. 8, 2009

super yummy. very easy. hopefully the children like them as well.

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malleesmom

Cooking Level: Intermediate

Home Town: Rock Falls, Illinois, USA

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Reviewed: Aug. 23, 2009

Amazing and simple recipe. Used brown sugar instead. Also, I used 2/3 cup regular apple sauce and 1/3 of cinnamon apple sauce. These are delicious! So moist! Am making them again this week! New family favorite.

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Burgeson Family

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Reviewed: Aug. 14, 2009

These were delicious. I added some topping crumbles.

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jhoney

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Reviewed: May 27, 2009

The texture of these muffins was great and they're still incredibly moist a day and a half after baking. However, I felt the taste was really lacking. It seems other reviewers felt the same way, since most of them made some pretty drastic changes to the recipe. I followed the recipe exactly, and as it's written it's pretty bland and forgettable. Perhaps I will try some of the changes in the future.

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

Excellent and sooooo easy! I did add 1 chopped granny smith to the batter and it came out sooo moist. Only baked 15 minutes for perfection.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 15, 2009

I loved this recipe! I took the advice of others and added 1/2 tsp. of nutmeg instead of allspice, 1 tsp. vanilla, 1 small finely chopped apple, and brown sugar instead of white. It turned out moist and delicious!

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BakingPrincess

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Reviewed: Mar. 10, 2009

These were quick and easy. I added golden raisins and chopped walnuts to mine. They became my morning breakfast - easy to grab on the way out the door. I suspect replacing some of the sugar with a substitute and adding in a little fiber/protein/bran powder would make for a killer snack after hitting the gym!

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Kandace Williams

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 1, 2009

These muffins were soft and moist. I didn't have all spice so I used a bit of nutmeg and cloves. I didn't quite like that flavor. I think next time I will go with ginger. I also used all whole wheat flour (this is fine if it is finely ground) and brown sugar instead of white. I liked them and so did my daughter. EDIT: I did ginger the second time and it was much better! We liked this a lot.

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Ktietje85

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 20, 2009

I made these muffins exactly by the recipe. They are moist and fill the kitchen with a wonderful aroma while baking. My girls (all picky) ate them up and asked me to make them again the next day! Thanks for sharing!

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nicole

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Fabulous! I used freshly juiced apples and the fresh pulp to make my own applesauce. I think the richness of the fresh juice and pulp definitely added an extra zing to these muffins. Very moist and bursting with flavour! A very simple recipe, too, which is always a bonus for me!

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JBattcock

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jan. 12, 2009

Mmm! So good! The top didn't get as round as I wanted it to and I definitely made some modifications and additions to the recipe, but it's somehow really irresistible. I substituted: 1 cup of whole wheat for 1 cup of all-purpose flour; 1/2 cup of ground oats/oat flour (I put oatmeal through a coffee grinder) for the remaining 1/2 cup all-purpose flour; half of the butter for canola oil (1/4 cup). I added: ~1/2 tsp salt; ~1 tsp vanilla; ~1/4 tsp cloves; ~1/2 tsp nutmeg; ~1/3 cup more applesauce; ~1/2 cup of oatmeal; ~1/8 cup ground flax seed.

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Kristine

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Reviewed: Dec. 6, 2008

I thought these were good. I used butter and I also halved the sugar half white half brown. I didn't have any allspice so I used 1/2 tsp nutmeg. Another thing I did to this recipe was add cinnamon to the tops of the muffin before I baked them. My kids liked them so that is an A+ for me. They made 15 regular muffins. Will be making again, it was so easy to make. Thanks

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yadikeith

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Nov. 28, 2008

Very easy to make. I didn't have allspice so I used extra cinnamon. I also subbed 1/2 the butter for an extra 1/2 cup applesauce to make it more apple-y. As per another reviewer I also added a bit of vanilla extract. It made 12 regular sized muffins for me, which I cooked for 20 minutes, but my oven usually takes a little more time then suggested. I also mixed wet and dry ingredients separately and then mixed them together. They didn't brown as much as I thought they would. I like how they aren't overloaded with sugar, but still somewhat sweet. I do think that next time I will use a mix in like diced apples, nuts, or dried cranberries. My 2.5 year old begged for more.

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tash

Cooking Level: Beginning

Living In: Odenton, Maryland, USA

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Reviewed: Oct. 19, 2008

These muffins are so easy and they taste delicious! My two year old loves them!

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amyrlinst

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Reviewed: Sep. 19, 2008

I followed the recipe almost exactly and they really surprised me. They were moist, easy, fast, very yummy and low cal. to boot. My only changes were using 1 1/2 tsp cinnamon, since I had no allspice, and I added some walnut pieces. Thanks for the great recipe!

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Jibber

Cooking Level: Intermediate

Home Town: Thamesford, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Sep. 11, 2008

These are quick and easy and really delicious! I made a few alterations though... I used unsalted butter instead of margarine, whole wheat flour instead of white, brown sugar (lightly packed) instead of white, nutmeg instead of allspice, organic blackberry/applesauce (i was trying to avoid high-fructose corn syrup and all the mainstream brands have it), and 2 tsp cinnamon instead of 1. I also added 1 tsp vanilla and 1 gala apple, peeled and chopped. I got 6 big muffins or 12 smaller ones. I also only cooked the smaller muffins for 15 minutes; the big ones for about 19-20 minutes. SO GOOD!!!

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greyluna137

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Reviewed: Aug. 6, 2008

Good base recipe. I jazzed it up a bit by cutting up an apple and throwing it in with some raisins. Would make again!

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RzzMTzz

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Reviewed: Jul. 17, 2008

This was a very easy recipe, and turned out great. Upon suggestions from other users, I substituted brown sugar for the white, and used one cup unbleached white flour and 1/2 cup whole wheat flour. Family really liked these!

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Tanya

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Reviewed: Jun. 27, 2008

Very moist and light,but sadly didnt really push the envelope far enough for me.I was hoping for the apple to stand out a bit more from the spices.I shant give up on this one though and shall try again by adding perhaps grated apple.

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