Reviewed: May 23, 2012

I made a few subs...used pearsauce and currents instead of applesauce and raisens. I added .5 t of nutmeg, too, since I used the pearsauce. Sooo good! Oh, I also halved the sugar and they were still plenty sweet.

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Reviewer:

chicaD

Reviewed: May 10, 2012

This recipe is good, but makes a whole bunch of muffins. It made well over 24 muffins. We were using the batter for over a week!

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Reviewer:

Vicki

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Cooking Level: Intermediate

Living In: Longview, Washington, USA

Reviewed: Apr. 2, 2012

Great muffin recipe !!!!! very moist !!!! delicious!!!! Had no raisins ,so i used currents .

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Reviewer:

TAMIW13

Reviewed: Mar. 8, 2012

I substituted a quarter of the flour for oats, and they came out great, AMAZING muffins. Make sure they cool completely before eating!

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Reviewer:

CaitlinSusanna

Reviewed: Feb. 26, 2012

Absolutely delicious! I halved the recipe and the only change I made was the addition of a mixture of sugar, cinnamon, and chopped nuts sprinkled on the tops. Baked for 20 minutes. Definitely a "keeper".

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Reviewer:

sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Feb. 22, 2012

I made 1/2 of the recipe with a few changes and it was great- I was able to overfill 24 mini muffins. Instead of 1 C sugar, I used 1/4 white sugar, 1/4 brown sugar, 5 packets stevia, 2 2/3 T agave (I know this is ridiculous but I was playing around and I honestly cant taste a difference) Instead of just raisons, I added an overflowing cup of raisons, cranberries, and chopped apricots. I also added ~ 1/4 C of chopped pecans. I also added a bit of nutmeg and a pinch of sea salt.

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Reviewer:

Holly

Reviewed: Feb. 9, 2012

A family favorite

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Reviewer:

Vedeker

Reviewed: Jan. 30, 2012

Very yummy and moist! I used craisins rather than raisins, and I also sprinkled brown sugar to the tops before cooking. (I suggest pushing the brown sugar down into the batter so it doesn't crumble off when they're done.) Don't overfill the muffin cups or you'll destroy the muffins trying to get them out of the pan... they are very soft. Delicious!

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Reviewer:

Anastasia

Cooking Level: Beginning

Reviewed: Jan. 26, 2012

These are delicious! I used golden raisins, all I had, and Savory baking spice - which made the muffins special. It is a wonderful blend of Saigon and Indonesian cinnamon, nutmeg, mace, allspice and ginger. Also dipped them in melted butter, cinnamon and sugar after they were done. This recipe goes in my file!

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Reviewer:

Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

Reviewed: Jan. 15, 2012

I make muffins almost every weekend for my family for breakfast during the week, school lunches, and snacks, and am always looking for new recipes. I had some unsweetened applesauce with mixed berry combo that I wanted to use up. I also used brown sugar in place of white, and 1/2 tsp of nutmeg in this recipe. The muffins smelled wonderful, and taste great! They are moist, with lots of apple flavour! Going to add this recipe to my file! Everyone likes them, including my toddler and husband!

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