Reviewed: May 8, 2013

The muffins were a hit at our church coffee, but I did have to tweak the recipe. The batter was extremely dry so I added a 1/2 cup more yogurt and one egg. I also used the whole orange juiced.(add some walnuts, too) I sprinkled a little cinnamon sugar on top and served with orange honey butter. Several ladies asked for the recipe, so we will be making them again.

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Reviewer:

Reen

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 10, 2013

I cut the recipe in half and used white whole wheat flour. I also had to use plain yogurt sweetened with honey to taste because I discovered too late that I was out of vanilla yogurt. Because of others' reviews about the muffins being too dry, I added 1 T. unsweetened applesauce. I got exactly 7 muffins, but they did have to cook a few minutes longer. The end result was a moist, slightly sweet muffin. This certainly tastes "healthier," but since I'm trying to cut sugar and unnecessary fats, it's perfect for me.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Mar. 24, 2013

They're good if you want a healthy snack that's not too sweet.

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Reviewer:

haley

Reviewed: Mar. 9, 2013

mixture was a bit dry, added 2 tablespoons of no sugar syrup

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Reviewer:

oby

Reviewed: Dec. 29, 2012

I love this recipe because the muffins taste hearty and healthy, but they are still sweet so that everyone can enjoy them. A note on baking soda: the first time I made these, I followed another reviewer's tip and added the baking soda after I had mixed everything else together; I don't recommend this because mine ended up tasting like baking soda - not good! The second time though, I followed the normal mixing instructions and they were perfect. Substitution notes: I didn't have vanilla yogurt so I used lemon yogurt, which worked well (probably because the recipe also calls for orange juice, and lemon is tangy like orange juice). And, I used butter instead of vegetable oil since I think butter is more natural, and of course that worked well too. UPDATE: I've since made these a third time, and I accidentally added almond extract instead of vanilla extract - and whew, they still tasted great!

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Reviewer:

Duckducksoup

Reviewed: Oct. 24, 2012

I added one more shredded carrot and another heaping 1/4 cup of raisins. For more orange flavor, I used orange juice CONCENTRATE instead of regular orange juice. Because the reviewers before me had issues with stiff batter, I did add a quarter cup or so (I didn't really measure, I eyeballed) of homemade applesauce. I was able to get 18 smallish muffins out of one recipe. Baked at 350*, they were done at 20 minutes. VERY moist, wonderfully chewy and very flavorful. All of us loved these muffins, even my muffin hating husband. This is one of the best muffins we've had in a while.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 9, 2012

These are awesome! I didn't change a thing and my kids LOVE them...me too! I make 2 batches and freeze them. I take out a few each night to eat for breakfast or for a snack. Super easy, too!

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Reviewer:

erinhonor

Reviewed: Jul. 6, 2012

Used 1 1/2 tsp pumpkin pie spice, didn't have enough honey so I added 1/4 cup of brown sugar, didn't have OJ so I used apple juice. Added 6+ TBSP of apple juice and should have added more as the batter was more like a really, really thick dough. They tasted okay but were kind of bland and felt like something was missing.

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Reviewer:

mrsecru

Reviewed: May 11, 2012

My son loves these muffins! I add zucchini as well!They are sweet, but not too sweet. A bit dense, but I like this!

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Reviewer:

SMALLCRUSHER

Reviewed: Mar. 21, 2012

Good recipe! Following others' advice, I wanted to punch up the flavor; instead of pumpkin pie spice I used probably a TB of cinnamon plus 1/2 tsp or so of nutmeg and allspice. I was trying to make these as healthy as possible, so I reduced the oil to 1 TB melted butter. I didn't have any raisins so I substituted 2 small chopped apples; because apples are moist, I threw in a handful of oatmeal. BUT, the batter was so dry, I added another cup of yogurt. These seem like a lot of changes, but I followed the rest of the recipe and really appreciated the framework. They took 20 minutes to cook.

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