Reviewed: Sep. 13, 2009

They were just OK. Everyone said they were good but a little dry. I baked them 22 min perhaps I should have pulled them out of over after 18 min. I will keep looking.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I love this recipe, I think I've made it at least a dozen times, both in muffin form and I modified it (adding rice milk, since my daughter has a milk allergy) to make pancakes. I also made a version with Splenda for my husband who has Diabetes, and they still turned out yummy.

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DorotaU

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Reviewed: Feb. 18, 2008

I turned these into peach and walnut muffins topped with almonds. Also added 1/2 tsp each of vanilla and cinnamon. However, I accidentally added too little sugar... >_< otherwise the muffins would have been great. But they looked nice, thats for sure... must try again.

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mayura

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

These were great!! Add the 1/4 C of sugar to the list of ingredients, I did not know if this 1/4 c is included in the 5 T. But I know how to dust muffins. I need to print out for a larger batch, so any viewers increase the receipe, this makes about 4 large muffins. These were the best so far!!

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SEYWARD

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Reviewed: Sep. 13, 2007

So sorry, but this recipe is awful. Way too much oil, they end up tasting like orange juice and oil. They don't even smell good while baking. Not good!!

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Reviewer:

nifer

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Reviewed: Aug. 4, 2007

These were delicious and very easy to make. I will definitely double the recipe next time as it made 9 small muffins in my pan. We love them!

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Reviewer:

Laurie

Cooking Level: Intermediate

Living In: Hopedale, Massachusetts, USA

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Reviewed: Mar. 19, 2007

I really liked this recipe - I make them as mini muffins (cook for the same amount of time) for my toddler. It's hard to find low sugar muffin recipes. I've made them twice - the first time as blueberry and tonight as cranberry, both turned out great! I freeze them in ziplock baggies and defrost when needed.

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