Reviewer:

Cooking Level: Expert

Home Town: Dubai, Dubai, United Arab Emirates

Reviewed: Jul. 4, 2008

My whole family loved them! I cut the salt. I added 1/2 teaspoon cinnamon and 1 teaspoon vanilla extract. I will definitely be making these again soon!

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18 users found this review helpful

Reviewer:

galaxyfaraway

Reviewed: Jun. 21, 2008

These weren't the best muffins, but certainly weren't the worst either. They seemed a bit bland. Next time I will add something like nutmeg, or allspice to give it a bit of zip. As previous reviews have stated, the maple flavor is barely noticeable (even when adding an extra 1/4 cup of real maple syrup) I will follow the suggestion of using the more strongly flavored artifical maple syrup next time.

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4 users found this review helpful

Reviewer:

Michael J. Wild

Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: Lakeland, Florida, USA

Reviewed: Jun. 11, 2008

Very good! I made quite a few changes to this recipe. First of all I omitted the two eggs (I didn't have any at the moment) and replaced them with one tablespoon of canola oil. I also used whole oat flour which made the muffins very light and fluffy. Last of all, I didn't use the stick of butter because I'm a health food fanatic. They were very soft and moist; thank you submitter!

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1 user found this review helpful

Reviewer:

400luv

Cooking Level: Intermediate

Reviewed: May 14, 2008

Very Yummy! I used whole wheat flour and a banana instead of the walnuts because I didn't have any on hand. These are the first muffins I've made which actually yielded the amount the recipe said it would. And they are big ones too! Very good!

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0 users found this review helpful

Reviewer:

Bubs

Reviewed: Jan. 19, 2008

I made the recipe as written but baked them (13 minutes at 350) as mini muffins because I am making a basket of minis for a brunch tomorrow. These are my least favorite in the basket because the flavor is too weak. It doesn't taste bad, just kind of boring.

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1 user found this review helpful

Reviewer:

Foodmayhem.com

Cooking Level: Professional

Living In: New York, New York, USA

Reviewed: Oct. 1, 2007

Great! best muffins I have ever managed to make. Nice and moist.

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2 users found this review helpful

Reviewer:

Andrea

Reviewed: Aug. 7, 2007

The smell of these muffins baking in my kitchen was enjoyment enough! While this wasn't exactly the recipe I was hoping for (I've been looking to replicate a muffin recipe for quite awhile) it made me forget the one I was looking for! Yummm!! I used artifical maple syrup as well (Log Cabin) and I thought the flavor was perfect. I also thought the amount of salt was fine - but I can understand while some may think it's too much - I personally like salt. Definately one I'll be making many more times!

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1 user found this review helpful

Reviewer:

LMette

Cooking Level: Intermediate

Home Town: Mexico, Missouri, USA

Reviewed: Jul. 2, 2007

I didn't use real maple syrup because artifically flavored-maple syrup has a much stronger maple flavor. I omitted the walnuts and added a crunchy topping (3 tbs. flour, 3 tbs. sugar, 1/2 tsp. cinnamon, 2 tbs. chopped pecans) sprinkled over the muffin batter. I added 1/4 cup of sour cream for extra moistness. SO GOOD!!!!

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37 users found this review helpful