Reviewed: Jul. 25, 2008

Came out perfect the first time! I used whole wheat flour and Splenda for baking; EVERYONE loved these...even my non-healthier eating peeps! Cook for longer than recommended if you use regular size cupcake pan...I used mini and they came out perfect at about 12 minutes!

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Reviewer:

Rdnekroses

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Reviewed: Dec. 3, 2007

This recipe is great for us health nuts. I gave it a little more health flare by using whole wheat flour instead of all-purpose white, splenda instead of sugar, and 1/4 cup egg beaters instead of 1 whole egg and 1 egg white. I also didn't add walnuts, so they were relatively small and great for a snack. I think next time I might use canola oil instead of vegetable oil.

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Reviewer:

Jenni

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Reviewed: Nov. 18, 2006

These were good but flat and mushy on the inside. I left the protein powder out as we didn't have any and added an equal amount of flour. I think the reciepe may be missing Baking Powder. Not so sure I will try it again to figure out.

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Reviewer:

Angelina

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Reviewed: Apr. 14, 2006

I got these to bake but the spice was overpowering.

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Reviewer:

KHIKLET

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 26, 2003

something is missing from this recipe - flat and mushy

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Reviewer:

MAKIB2000

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Reviewed: Mar. 3, 2003

What a waste of time and ingredients! Despite baking them for three times longer than the recipe suggested, I still ended up with something the consistency of pumpkin pie.

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9 users found this review helpful