Reviewed: Apr. 26, 2008

absolutly beautiful, stunning, yum, not change one bit except used brown sugar because i had it in

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marcelle

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Apr. 9, 2008

I made these yesterday. I was looking for creative ways to slip more vegetables into the family's diet. They are really good. Even the picky teenagers loved them. I substituted 1/2 of the oil with applesauce, added some vanilla. I think next time I'll replace half of the flour with whole wheat.

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KJAKI

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

I followed this recipe exactly as written and the muffins turned out really yummy. I took these to a work morning meeting and had one person ask for the recipe. They were all eaten, so that's a good sign. Will make again.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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Reviewed: Mar. 29, 2008

My Family loves these muffins!! I make them all the time. I sub in 1/2 cup of apple sauce and added it to 1/2 of oil instead of a whole cup of oil. I also don't put raisens in them, but put crasins on the top.

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Baylieboo

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Reviewed: Mar. 29, 2008

I use half white half whole wheat flour. Then used brown sugar instead of white, adding just less than 1 cup (made 18 muffins from this batch). I sprinkled each muffin with Wheat Germ and was delighted by the smell in the house and the yumminess in my belly! I used 1/2 cup canola oil and 1/2 cup applesauce - then added 2 TBSP of sour cream because it looked a little dry. These are so moist and delicious and SO nutrious for us all! I also shred 4 coups of carrots at a time, in an electric shredder. Then I freeze 2 cups each in ziploc bags. That way the carrots are waiting for me when I need them. I also, set out all dry ingridients the night before. And prep for easy muffins in the morning! It's super easy - and a great way to ENJOY making homemade muffins for the kids!

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MoJo

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Reviewed: Mar. 28, 2008

Made these this afternoon and wow! They really do taste like carrot cake. Using the other reviews and a bit of my own creativity... Used 1 1/2 c whole wheat and 1/2 c unbleached for flour, used brown sugar and cut it back to 3/4 c, only used 1 c of carrots (because I ran out), pecans instead of walnuts, 1/2 oats instead of coconut (again, all out), 1/4 c melted butter and 3/4 c applesauce for oil. Left everything else as is. We love 'em! Baked up light and beautiful. Made 36 very full mini muffins. We are all out of cream cheese or we would have made some icing to perfect them. Thanks for a great recipe!

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2TPie

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

Excellent. I did 1/2 cup of oil and 1/2 cup unsweetned applesauce as suggested. Also, added nutmeg and clove. I was very generous with the raisons and held back a bit with the coconut. Also used all whole wheat flour and 1 cup of brown sugar. Very moist. And yummy. A keeper

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Gina LaVigne

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

These muffins are great. I've been making them every weekend since I found the recipe. The only thing I change is I use slightly less oil than called for and I substitute sunflower seeds for the nuts.(my daughter goes to a nut-free school) Thanks for a wonderful recipe.

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norr

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Reviewed: Mar. 10, 2008

DElicious. I made them as follows.I used one cup of whole wheat flour and one regular. I also did half cup brown sugar and half cup white.I used a quarter cup of coconut. I put in a handful of craisins instead of raisins and two handfuls of chopped dates which really added a lot. I used 3/4 cup canola oil and 1/4 cup of soy milk. Other than that I used what the recipe called for. Oh- I also sprinkled in a ahndful of bran! The only thing I would change next time is that I would puree the carrot instead of grating it cause I like that consistency better. This was a hit with theh kids! Thank you!

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Lynnie

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

These were great. My only complaint is that it took more like 30 mins to bake.

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FLO_GEE

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Reviewed: Mar. 5, 2008

Really delicious! These are a great way to start the day. As others had suggested, I reduced the sugar to 1 cup, but I still found these muffins a little too sweet, perhaps 3/4 cup would have been fine. I only had 1 1/2 cups of grated carrots, and I added sunflower seeds since I didn't have any nuts, and threw in a 1/4 cup of pineapple. I think that next time I will follow the advice and put half oil and half apple sauce, since the muffins glisten with oil. However, absolutely delicious! I was able to make 18 regular size muffins.

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Carrie

Cooking Level: Expert

Living In: Quebec, Quebec, Canada

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Reviewed: Mar. 4, 2008

This is the muffin recipe I have been looking for! My 14 month old loves these muffins, my husband, myself, and we get our vegetables at the same time! I substituted 1 cup of shredded zucchini for 1 cup of shredded carrots. I also used 1/3 cup of applesauce and 1 can of pumpkin mix instead of the oil. I reduced the sugar to 1 cup and added an extra 3 Tablespoons of brown sugar. WOW! Moist, yummy, good for you muffins.

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Christi Baker

Cooking Level: Intermediate

Living In: Monterey, Tennessee, USA

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Reviewed: Feb. 25, 2008

Very, very good. I veganized the recipe by using 3/4 cup of soy yogurt instead of eggs. I also used 1 cup of brown sugar and 1/4 cup of molasses for sweetener instead of white sugar. Rave reviews!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Feb. 24, 2008

Definitely delicious and a good quick breakfast or snack.

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melodee

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

Very good! I made some modifications to make them more healthy: Used 50/50 white/wheat baking flour, omitted coconut, added 1/2 cup semi-sweet chocolate morsels, cut oil to 1/2 cup and added 1/2 cup of pureed butternut squash. Next time, will also add 1/4 to 1/2 cup of pineapple.

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Donna C

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 18, 2008

These muffins are really good! Like almost everyone, I cut the oil to 1/2 cup. I usually use applesauce for the other 1/2, but this time (intrigued by another review) I used pumpkin puree. I think it definitely added another layer of goodness, so I'll be using it from now on! I also add 1 more tsp of cinnamon, 1/2 tsp nutmeg and a scant 1/2 tsp of cloves (my family likes to really taste the spices). You can pretty much tweak this recipe to fit your tastes and the muffins freeze well. A hard recipe to mess up! (Oh yeah - last time I added some pineapple too. They were even MORE delicious!)

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mrab

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

Wow! Thse muffins are INCREDIBLE. Thanks so much for the tip on "flax eggs" I tried it out as I was running low on eggs and they came out wonderfully. I used whole wheat flour and reduced the sugar slightly, and used pecans instead of walnuts. Absolutely delicious, will be making these again for sure.

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CROWLAND

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Reviewed: Feb. 14, 2008

Very good! I made a few changes though. I only used half a cup of oil with half a cup of apple sauce, 1 cup of white sugar, sweetened cocunt instead of unsweetned, and I didn't have any eggs so I used flax eggs. (Put 1/4 cup flax seeds in a blender or food processor and grind a couple seconds, then slowly add in 3/4 & 2 tbsp of water. Blend all this together for 5 minutes, and you get flax eggs!- Very healthy and you can't taste the difference. YOu use 1/4 of the mix per egg in the recipe.) I'm definitely going to make these again!

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LowfatDANCER

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 8, 2008

I made these specifically for my husband to have on his way out to work at 4:30am for breakfast. They are VERY moist and I even replaced half of the oil with applesauce (unsweetened). They are sticky on top (at least mine were) but that wasn't a big deal. I left out the walnuts and added more raisins. Overall, a good muffin, but I wasn't "wowed" but they were a tasty way to meet the quick breakfast need that we had.

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AnnesGazFam

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

These are great! I made up some cream cheese icing to go on top and they were great for dessert!

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lilsassiwoman

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Easy Morning Glory Muffins

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