Reviewed: Sep. 7, 2008

An excellent recipe. I live higher up from the sea level but only used 2 1/2 tsp of baking soda? deducted from 1 Tablespoon. If there is anymore used the taste of it comes out as that bad after taste. this is a somewhat dense recipe but really really good. Awesome if you're a student and want a quick breakfast.

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Cubedfish

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 18, 2008

A recipe that lends to your own tweaking with great results. I used whole wheat flour for a bit more than half of the amount, cut the sugar to a scant 1 cup, and cut down on both the baking powder and soda to around 2 tsp each. I threw the apples and carrots into my food processor to chop and ended up (whoops) with a slaw, but it didn't hurt the muffins! They rose well, not dry at all, and baked easily in 25 minutes. I served these with a hearty pumpkin soup recipe, and they complemented it well. 4 stars because of all the tweaking, but 5 stars for its flexibility!

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BECKY

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Feb. 14, 2008

I also changed the amount of Baking Powder to to 2 1/2 tsp. Turned out fine that way. I subbed 1/2 the walnuts for pecans, only because I ran out of walnuts. We really enjoyed them this way. I will probally keep the nut mixture 1/2 and 1/2 from now on. These were delicious!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Dec. 7, 2007

I am not generally a muffin person, but, I had a lot of carrots and apples that I got from my csa, wasn't sure how to use them up quickly. This recipe is perfect! I had everything, the taste is moist-just right. Great way to use up too many carrots and apples. Thanks Beverly-will make again soon. Oh yes, I did reduce the baking powder in this recipe to 2 1/2 tsp. Perfect.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jan. 19, 2007

I used only 1 cup of sugar, 2 1/2 tsp baking powder which was plenty and didn't have carrots so i subbed in 1/3 cup vanilla yogurt for moisture. They were excellent. I will try these again with the carrots. Great way to use the cranberries that I had in the freezer

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Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

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Reviewed: Dec. 18, 2006

These are delicious and healthy! I subbed brown sugar for 1/2 of the sugar, used part WW flour, and added 1/4 teaspoon of cardamom. The only possible change I might make next time is to not use as much baking powder; it doesn't need a whole tablespoon. I love the addition of carrots and cranberries, and the walnuts add a nice crunch. Great recipe!

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