Reviewed: May 5, 2009

even though i didnt use wheat germ or walnuts and substitited white sugar for brown sugar, and used margarine instead of apple butter, it turned out tasting AMAZING. i recommend this for muffin lovers :) like myself.

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love2cook

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Reviewed: May 4, 2009

Awesome recipe! I didn't have all the ingredients...and here's what i did different: I used spenda brown sugar baking substitute (1/2 c. + 2 Tbsp), 2 Apples, 2 bananas (instead of apple butter), Almonds instead of walnuts and 1/2 cup ww pastry flour, 1 cup all purpose, 1/2 cup WW flour. SUPER moist, great recipe!

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Rachel

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Reviewed: Apr. 30, 2009

These are the best!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 25, 2009

I love these muffins! sweet, but not too sweet. Perfect breakfast muffin!

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amy : )

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Great Recipe- just like mom used to make. I did make some adjustments- substituted 1/2 the white sugar for brown sugar for a fuller flavor, and mixed the walnuts right in with everything else. I omitted the wheat germ and sprinkled whole bran on top.

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Amber

Cooking Level: Expert

Living In: Port Dover, Ontario, Canada

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Reviewed: Apr. 15, 2009

I never have good luck with muffins, but these turned out wonderful! I made a couple of changes only because of ingredients I had on hand. I used only all purpose flour since I had no wheat flour. I used the carrots I had (about 3/4)cup and two apples instead of one. I ran them through the food processor. I did use the apple butter, which I think made the recipe. The muffins turned out very moist, and the nutritional value is a plus. I'll make these again.

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allison

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Reviewed: Apr. 11, 2009

This recipe was wonderful - all my kids loved these. These freeze well.

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Jennifer

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Reviewed: Apr. 9, 2009

These are crazy delicious! Very moist and worth all the prep. I too substituted applesauce for the apple butter and oil, and I used 1 c of regular flour and 1 c of whole wheat. I also used Craisins instead of raisins. I forgot the last step (the topping) but I never even noticed! Make sure to REALLY grease the pan.

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 2, 2009

Daaaaang!!! These muffins are AWESOME!!! The only thing I changed was the measurement for the nuts - I put in 1/2 cup into the batter and it was amazing!! Thank you for this recipe!

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silverbullet71

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Reviewed: Mar. 31, 2009

Very good! I felt good sending my kids off to school with this in their tummies. My husband even raved about them and said that they were a keeper.

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Jenn in Texas

Cooking Level: Intermediate

Home Town: Quinlan, Texas, USA

Living In: Forney, Texas, USA

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Reviewed: Mar. 31, 2009

Wonderful Recipe!! Thank you so much. I too made changes. I used 1c. whole wheat pastry flour, 3/4c. oatbran flour, 1/4c. flax meal, (No white flour) 1/4c. Splenda brown sugar & 1/4c. Splenda granular for sugar, 1c. applesauce instead of any oil, added 1 tsp. Allspice & 1 tsp cinnamon, 2+1/2 tsp baking powder (no baking soda). 1c. walnuts Best muffins ever. EXCELLENT!

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SUSANJ2000

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

Yummy, cooked just like instructions, but with less oil and sugar. They were still delicious. Next time I will try using with whole wheat flour instead.

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NDR

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I can't say enough about these muffins! We just made them and oh wow...so good. They really remind me of a Scottish Dumpling I grew up on but in muffin form. I did add some chopped canned pineapple too. I got a full tray plus one mini tray of muffins. I also used the applesauce in place of apple butter. Had no raisins but used currants! These were so wonderful and thank you so much for a great recipe. Any way to sneak in a veg is top notch in my books!!

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cravescaramel

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Reviewed: Mar. 21, 2009

I thought it was pretty good. A little dry. I am not sure I will make again.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Mar. 20, 2009

i just finished baking these muffins and they are sooo delicious. i also used apple sauce instead of apple butter and they turned out great. will definitely make these again.

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JENCHAO

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 17, 2009

I followed the previous recommendations to reduce the amt of oil to 1/2 cup and substituted brown sugar for amt of sugar called for. The other alteration I made was in the amt of baking soda. I hate the aftertaste of too much baking soda in baked goods. I reduced the amt to 1 teaspoon and added 1 teaspoon of baking powder. I filled a standard cupcake pan (12) to the top, sprayed the exposed rims with Pam and baked as directed. The muffins came out picture perfect and none of the tops stuck to the pan.

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Peggy

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Reviewed: Mar. 15, 2009

Good muffins, be careful they do stick in the pan. I greased my silicone muffin pan and they still needed easing out. Otherwise pretty good flavor, texture is a little cake like. Used all whole wheat flour and they were still good.

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JAZZA

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 13, 2009

I made a batch of these this morning and my kids, both boys, ages 6 and 8, agreed that they were good. I thought they were fantastic! I think the kids would have liked them more if I had been able to follow the recipe and add the apple. As it was, I did not have an apple, so I used another cup of grated carrots, which I think is why the boys said they were good but not great. Next time I'll make sure I have an apple before I start. (P.S. The boys just came in and asked me for another muffin - and promoted them from good to great! :) )

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soki28

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Reviewed: Mar. 12, 2009

These are the best! I use craisins instead of raisins. These are perfect for a breakfast on-the-go, and good to get everyone eating something heathy to start their day.

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