Reviewed: Jun. 26, 2006

Wonderful recipe! I used only whole wheat pastry flour. I also cut the sugar down to a little less than 2/3 cup. As other reviewers shared, I replaced the apple butter with applesauce. I grated most of the apple and only chopped about 1/4. I didn't use the wheat germ, just nuts on top. Yummo!

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cybercook

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Reviewed: Jun. 5, 2006

Good Muffins. I also substituted applesauce for the apple butter because I didn’t have any. Other then that I followed the recipe as is. Thanks

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2006

I should have mentioned in my last review: I halved the recipe! That's why I only needed a cup of carrot!

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JILLYH

Cooking Level: Expert

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Reviewed: May 24, 2006

Modified for our own taste by using 1c flour, 1c whole wheat flour, 1c apple sauce (instead of ½ apple butter), and added ½c unsweetened coconut. I also made two batches, one with 1c sugar and one with 1c Spenda as we wanted to see if there was a measurable difference in taste. Both batches were really marvelous! Splenda seems to really do well as a sugar substitute when baking. Took them to work thinking I would freeze any leftovers but couldn’t because there weren’t any. A huge hit in the office although next time I will NOT use muffin liners. Thanks for the delicious, low-fat, Weight Watcher friendly recipe!

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PAULITAZ

Cooking Level: Intermediate

Home Town: Shinjuku, Tokyo, Japan

Living In: Los Angeles, California, USA

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Reviewed: May 22, 2006

I left out the raisins but otherwise followed the recipe exactly. It was alot of prep work, but worth the effort. Very moist, and healthier than many muffin recipes. I did not think the cinnamon was overpowering at all.

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Chris S.

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2006

These were the best! Everyone who ate a muffin asked me for the recipe. I will bake these again! THANKS!

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Colleen

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Feb. 27, 2006

REALLY good with great texture and taste.Did change the sugar to use only one cup and half of that was brown sugar. Did not have enough apple butter so I made up the deficit with applesauce. Forgot the topping but tasty anyway! Will certainly make again.

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THREEISIT

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Reviewed: Nov. 3, 2005

I love this recipe!!! I used less sugar and substituted applesauce for the oil. My kids love it. A great way for them to get some more fruits and vegetables in their diet!!!

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HIREK

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Reviewed: Oct. 18, 2005

Deeeluscious

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THATSSWELL

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Reviewed: Sep. 4, 2005

My family really enjoyed this recipe. I took advantage of substitutions like applesauce instead of butter. It was wonderful. Made such a huge batch for our family I froze half of recipe and cooked that next week.

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QUEENOFFUDGE

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Reviewed: Aug. 4, 2005

Great muffins! Anytime I can have my kids begging for veggies at breakfast is a definite plus.

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SCRAPHAPPY1

Home Town: Cloquet, Minnesota, USA

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Reviewed: Jul. 26, 2005

These muffins are WONDERFUL!! I would give this recipe a 10 star rating if I could. Like others, I substituted applesauce for the applebutter, and used Splenda. Might cut back on some of the sugar/Splenda next time. This is the best muffin recipe ever!!!!

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KIWILUST

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Reviewed: Jun. 21, 2005

These muffins were delicious. I used one half cup white sugar and one half brown sugar. I also used one half apple and one half pear. Next time I might put some pecans in the batter. I will use this recipe often. My thanks to Jack Dickson for sharing it with us.

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BMDSINGLE

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Reviewed: May 31, 2005

I used unsweetened applesauce so I didn't cut back on the sugar like some reviewers advised, and it was way too sweet. My raisins (Maid raisins) were pretty sweet by themselves, so it added even more sweetness to the muffins. There was also way too much cinnamon, next time I'll reduce it or omit it altogether. With so many ingredients, it was really a flavor overdose (in a bad way). I used a whole egg instead of 2 egg whites, and used around 1-2tsp less oil, but the muffins were still too greasy to the touch even after 3 days. Taste-wise they were okay. The texture was fairly nice though, very moist. They also had a strong cinnamon aftertaste, which I hate.

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H-L Cheung

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Reviewed: May 25, 2005

Wow! I followed this recipe exactly & these muffins turned out absolutely perfect!!! I've made them several times & family members always beg for more!!!

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LMM

Cooking Level: Intermediate

Home Town: Whiting, Indiana, USA

Living In: Los Angeles, California, USA

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Reviewed: May 9, 2005

Nice texture and the kids liked the taste too. Great way to get from fruit and veggies into them.

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Ahtmom

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Reviewed: Apr. 9, 2005

WOW, I LOVE LOVE LOVE this muffin. I too exchanged the applesause and apple butter, I also didnt add raisins as I dont like them in muffins. Had to grate the carrots by hand but it was WELL worth it. Oh, I also used one cup white flour and one cup whole wheat., also put only one cup of sugar and it was just right! Gonna give this to my toddler to help shake up morning breakfasts, thanks SO much Jack Dickson!

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JILLIANSMOMMA

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Reviewed: Mar. 16, 2005

Very good, but a little moist. I think that I would add a bit more flour to dry them out a bit. I did substitute apple sauce for apple butter like most people suggested.

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