Reviewed: Jun. 15, 2013

I didn't like grating the carrots and the apple, chopping the nuts, etc., because it was time consuming. But I did like the end result...the muffins are very moist, and yummy...not sugary sweet, but naturally sweet. I will make these again, only I will allot myself extra time for prepping the ingredients.

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trish-the-dish

Cooking Level: Intermediate

Reviewed: May 29, 2013

Good news, bad news. I added three slices of pineapple with a little juice, zucchini, and cucumber (cucumber was a mistake, I thought it was zucchini). I didn't measure in these extras so I think maybe I threw off the proportions. Also used 1/2 c applesauce, and maybe too big an apple. Soaked the cranberries (instead of raisins) and coconut in boiling water. Bottom line: with all those wet extra ingredients, I realized my dough was way too watery. Just looked WRONG. So I added flour, added flour, close to 3/4 of a cup. The texture and cooking time were fine with my adjustment. But the muffin lost a lot of flavor I would have expected it to have. I think just so much extra flour. Needed more sweetness and more punch. (more cinnamon? nutmeg?) I'll have to make them again to see if I can get to five stars but I think it wasn't really the recipe's fault; still seemed good. Would also like to try lite sour cream/yogurt to see if I can get more moisture in that way.

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souschef

Reviewed: May 26, 2013

Wonderful! Other than using only 3/4 c. oil, I followed the recipe to a T. I was test driving my new Chicago Metallic jumbo tins so based on other advise, I baked at 325 for 30 mins. and got 6 jumbo muffins and a small corning ware casserole filled. These jumbo muffins will be very delicious, filling breakfasts. Thanks for sharing.

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Reviewer:

Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: May 16, 2013

Such wonderful muffins. Great flavor and texture. Will definitely make again!

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Linaeve

Reviewed: May 11, 2013

Very good

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Tex1

Reviewed: May 2, 2013

Way too sweet. Will cut sugar in half and try again.

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Terra

Reviewed: Apr. 21, 2013

I substituted in halves: 1/2 brown sugar for white, 1/2 applesauce subsitute for oil, and 1/2 wheat flour for regular. Yummy! They freeze and reheat in the microwave well too. Next time I will try the all applesauce, brown sugar and flour subsitutes recommended by others.

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IACouple

Reviewed: Apr. 20, 2013

One of my favorite muffin recipes..sneaky way to inject veg/fruits in husband.. keep them in the freezer all the time..Have added lemon zest and cranberries to change it up a little..You could have fun with a few variations...I took them with me on a early morning bus trip..rave reviews..people still asking for recipe! Great recipe ..had trouble finding unsweetened coconut at my local stores?..that is how I got the idea for cranberries and lemon zest to add tart foil to sweet coconut.

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patricia wang

Reviewed: Apr. 7, 2013

This was really good! I used applesauce for 3/4 of the oil suggested and also used about 1/4 of the suggested sugar. They came out great!

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lucinda

Cooking Level: Expert

Living In: Deerfield, Illinois, USA

Reviewed: Apr. 2, 2013

Delicious! Didn't have vanilla so I know it would've been EXTRA delicious with it. I also added roasted flax seed (not ground) and instead of 1 cup of vegetable oil, I substituted 1/4 cup olive oil and 1/4 cup plain non fat greek yogurt. Used dried cranberries instead of raisins. My kids LOVED them. Will bake again and again and again!

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