Reviewed: Oct. 1, 2008

Wow, this is a great little breakfast muffin. I did have to make a few changes because of what I had, but the end result was perfect. No walnuts, extra apples and raisins. Cut the sugar down a bit, and used applesauce instead of apple butter. Thanks for the great recipe!

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rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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Reviewed: Sep. 22, 2008

I followed the "original" recipe and these were yummy! I made them for my "health nut" boyfriend and he really likes them. The one thing we both agreed on though was that they were too sweet. We will try honey next time instead of sugar.

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Sep. 18, 2008

Another winner! my family loved these muffins. I didn't have apple butter and substitued real butter, was a little worried because the ingredients are so different but they still came out great. I also topped mine with Pampered Chef Cinnamon sprinkels and finely chopped almonds.

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Christi

Cooking Level: Intermediate

Living In: Gold Hill, Oregon, USA

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Reviewed: Sep. 14, 2008

Delicious! I modified it a bit, I used Spleda sugar blend instead of the sugar same measurments, egg substitute instead of the 1 egg and used 1 cup frozen blueberries in place of the raisins. They came out wonderful, so tasty and you cant even tell Spelnda was used. Next time I think I might use applesauce instead of the oil to make it even healthier.

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Caroline

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Reviewed: Aug. 27, 2008

These are INCREDIBLE! I made the following changes based on other reviews: substitute 1/2 of the sugar with brown sugar, substitute pumpkin for the oil, substitute pecans for walnuts, add 1/2c coconut, and sub flax seed for the wheat germ. You won't be sorry with this recipe! Double it right away!

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messycook

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Aug. 5, 2008

These muffins turned out excellent! This recipe works well when you don't want to go out to the grocery store, because you can modify it so easily. I used 2 c. whole wheat flour instead of the mix. I also reduced the sugar, making it 1/2 c. white and 1/2 c. brown. I only used 1 c. of carrots because that's all I had. I also used 1/2 c. raisins and 1/2 c. Craisins. I used peach butter in place of apple butter. And finally, I did not have wheat germ available, so instead I simply included the 2 tbsp. chopped walnuts in the batter and added 2 tbsp. Quaker oats. They were delicious and perfectly fit 18 muffin cups. They are great for breakfast, healthy, and hearty to boot! Definitely recommend these!

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Vanessa

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

5, 10, 20 stars! This recipe is delicious. I've made it a bunch. The only change I make is subbing applesauce, banana, or pumpkin for the oil and apple butter. Yum!

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Me

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

Tasty, easy and healthy too! I got 12 large and 12 mini muffins (mini ones took 15 minutes to bake) from the batter. Cut the carrots amd apple fine if you're doing mini muffins. I froze the remaining ones and will let you know how the handle the freezer.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jun. 20, 2008

I searched long & hard for apple butter as I really wanted to try these muffins. Eventually found it in the organic section of our grocery store & it was worth the search. The muffins are great, don't be put off by the long list of ingredients.

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sunny888

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Reviewed: May 26, 2008

Wow! I hesitated b/c of the carrots, I didn't think that sounded good, but in my quest to make healthy and quick breakfasts for our morning commute to work and school, I gave these a try - wonderful! So many recipes aren't quite "healthy" and if they are, they don't have the flavor - this has both! I will puree the carrots next time b/c my daughter did question the orange color in her muffin. I lied and told her they were a new kind of apple I bought - that worked for her. I did not use raisins b/c of preference, had no apple butter, so used apple sauce, and used half the sugar - SO good, can't wait to try these with the apple butter instead. I made them in a muffin top muffin pan and that made them the perfect size to bite into. I am so glad to have a healthy AND tasty muffin -I can't wait to try variations. The recipe is more labor intensive than other muffin recipes, but worth it, and I can always double batch.

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dinah

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Reviewed: May 26, 2008

My husband and I LOVE these muffins. I added flax seed and used Splenda in mine. WOW they are so good. They are very filling so we end up eating on these muffins for a couple of days.

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mistyk

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: May 25, 2008

There are not enough stars for this recipe!!! I made these for my son and I who love muffins yesterday. I didn't know what to expect when I saw how thick the batter was. But we were in heaven eating these!!! The thickness of the batter makes the muffins twice as good as thinner batter does. They taste nutrious and yummy at the same time. I had some cocunut and added a 1/2 cup and that made them twice as good. Thank you for this wonderful recipe!!

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Alison F

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: May 23, 2008

I ommitted the nuts cos I don't like nuts!! Yummy yummy yummy!!

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Trishie

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: May 14, 2008

These are great! I ommitted the raisins cuz I hate them but otherwise did as the recipe directed! Thanks!

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AMI13

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: May 11, 2008

Really good - I added the wheat germ and finely chopped pecans (no walnuts) to the batter. And I also used applesauce instead of apple butter. I cut the sugar to 3/4 c but will probably go lower next time and will also add mashed bananas instead of the oil, and maybe some ground flaxseed for extra fiber.

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jennfurr

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Reviewed: May 4, 2008

Easy, very tasty. This is my staple every time I have company overnight and serve them breakfast. Very good!!!

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kathy

Home Town: North Port, Florida, USA

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Reviewed: Apr. 17, 2008

Yummy muffins and very easy to make :D

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krylonblue

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 14, 2008

I made these a while ago and recently found the recipe again. A great muffin! My 4 young kids love them - even my husband was sneaking them!! I plan to make them again with lots of different variations. These muffins are so easy to use different healthy mix-ins for variety! I did use pumpkin butter instead of apple and I added ground flax seed, and dried cherries. Again - SO GOOD!!

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JANELLECOLE

Cooking Level: Intermediate

Living In: Mansfield, Texas, USA

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Reviewed: Apr. 6, 2008

GREAT! I love this muffin and the ones I buy are full of calories. These are a great substitute. I switched the flour measurements and the next time I'll use just whole wheat pastry flour. I used a pear instead of an apple b/c that's what I had and I omitted the wheat germ b/c I didn't have any. I also only added 1 cup of sugar and that was all that I needed. THANK YOU for the recipe.

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KAREN160

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 16, 2008

This muffin recipe is amazing! Very, very good. The only changes I made were to NOT use raisins (yuck!) and I used one egg instead of the two whites. These were very moist, easy to make, and all out awesome.

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