Reviewed: May 21, 2012

These were so easy to make and SO delicious. They really tasted fried, it was amazing how crunchy and yummy they were. My family loves them too!

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Reviewer:

Vevvie

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Austin, Texas, USA

Reviewed: May 19, 2012

My husband and kids love em'! I used 1/4 tsp nutmeg instead of 3/4 tsp because nutmeg is such a strong spice and I personally do not like it. Will make these again!

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Reviewer:

Tracy Lee

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Ashville, Alabama, USA

Reviewed: May 13, 2012

Great recipe. I hate nutmeg so I used cinnamon and a lil allspice. I also used a mini bundt pan, so I was only able to make eleven. Came out light and fluffy. Will make again.

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Reviewer:

shanieBjones

Reviewed: May 8, 2012

These are delicious. Family gobbled them up. Made exactly 24how in my pampered chef mini muffin pan. Also some reviews say its too much nutmeg. I think it depends on the nutmeg quality. I had store brand nutmeg thats a few months old so I used the full amount. If I had fresh gourmet quality nutmeg I would cut it in half. I used whole wheat flour and real butter. The whole wheat added a nutty flavor but also made them crumbly. Love how easy they are. In one hour they were made, eaten, and the dishes washed! Thanks! I will make these again.

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Reviewer:

Lucretiacmt

Reviewed: May 8, 2012

This is a simple and good dish. The nutmeg seemed a little heavy. Used margarine but think butter would have been better. Also, for the dip, ran out of margarine so used an extra 2 Tbsp and it was perfect. Will make it again with some modifications (including maybe trying cinnamon in place of nutmeg).

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Reviewer:

littlepinkpansy

Reviewed: May 6, 2012

This is the easiest thing to make. It's actually easier than making pancakes from scratch - and without the cholesterol from eggs - probably a little healthier. And it's so delicious! We don't have mini muffin tins so we used traditional muffins. We also used white wheat whole grain flour because it's the only thing we had on hand. Delicious and "heartier" than a donut. My husband and I both feel like it's wiser to treat this as a muffin because the consistency is muffin-like. But, as such, this opens a brand new world of possibilities. Adding brain and cinnamon apple chunks! Blueberries! Fiber powder mix! This is our new breakfast food and it's something I intend to wow the in-laws with the next time they're in town. I didn't make any modifications (except the type of flour used) - and this was amazing.

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Reviewer:

JessWood03

Reviewed: May 6, 2012

I doubled the recipe and made normal size muffins. I didn't have nutmeg so used pumpkin pie spice and it was great. i also put half the batter in the muffin pan and then a small scoop of strawberry jam and then used the rest of the batter onto of the jam in each muffin. Turned out great. Super sweet muffins though :-)

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Reviewer:

funkster

Reviewed: May 6, 2012

Sinful, easy, fast - what more can I say? I, too, used a combo of cinnamon, nutmeg, allspice for a total of 1/2 tsp of spice; I also did not use the melted butter in the final step for the coating, using just the cinn-sugar mixture. These are so quick to whip up for a treat anytime! Yumfest!

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Reviewer:

vanessa

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Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Reviewed: Apr. 30, 2012

This is very good! My kids loved it and my neighbor wanted the recipe as well:) was wondering if I could speed up the part of dipping in butter and covering with cinnamon sugar.... I am curious to try it with soy milk instead of milk and maybe glazed chocolate and just plain glazed the next time:)

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