Reviewed: Feb. 22, 2011

WITH CHANGES - first time I did it just as written and it was just too dense, I think it just needs a bit more fat. I added 1/4 of oil, I haven't tried to half that with applesauce yet. I increased the brown sugar to 2/3 of a cup, double what is written, and I don't use soy milk so I used 1% milk. With those changes they were very good, not sure about the difference that will make in fat and calorie counts, but they were tasty and smooth, not dense at all.

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Reviewer:

livetoeat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Apr. 13, 2009

Well, these muffins are ok. I made the following changes: I used canned peaches instead of dried, there for I didn't cook them with apple cider. I did add about 1/4 cup apple cider concentrate, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg and just over 1/4 teaspoon of cloves. They turned out all right, they're a little dense and sticky and they are a little bland. I'm going to keep playing with the recipe.

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11 users found this review helpful

Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Oct. 28, 2008

I was so disappointed that this recipe just did not work for me. I did make two changes - using apricots for the peaches and real brown sugar for the Splenda, but I can't see where either substitution would have made these muffins what they were - dense, chewy, gritty and aside from the fruit, almost flavorless. I think if I were to try this I would grind or pulverize the dry quinoa and add as flour, and maybe that would help with the texture, but it still needs more spice, maybe more fruit and maybe even more sweetness. I won't make these again, but I am inspired by this recipe to figure out a way to make it work.

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24 users found this review helpful