Reviewed: Oct. 3, 2009

This is a great healthy recipe! I wanted the muffins to be very low in calories with lots of fiber so i used 2 egg whites instead of one whole egg, i replaced ALL the sugar for Splenda, i used all whole wheat flour and no white, i replaced the oil for unsweetened apple sauce, and finally i added 1 tablespoon of wheat germ and 2 teaspoons of cinnamon. With all that the muffins are just under 100 calories and taste great! These are a great snack and breakfast food & im happy i came upon this recipe! Will make again! NOTE: Remember when cooking with Splenda that your baked items will cook much faster. It took these muffins only 10 minutes to be done.

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Miss. Sweet Pea

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

I added half a banana instead of all the oil. Then just a1 Tablespoon of oil. Half brown half white sugar, and a cup of blueberries. Alittle crumble on the top with oats, butter and brown sugar was excellent. Next time I'll try with all whole wheat flour. They were plenty moist. Definitely a keeper!

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sarita166

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Reviewed: Sep. 21, 2009

these were not very good. I added mini chocolate chips, but they turned out hard and dry and even my mutt wouldn't eat them! garbage....

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shana

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

These were horrible even after adding some chopped cranberries and walnuts. All I could taste was baking powder. Not even a good base to work from...

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lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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Reviewed: May 12, 2009

Wonderful recipe! It's really easily adapted. I've tried banana blueberry muffins by substituting the milk for bananas (I added a little milk to soften the mixture) and adding blueberries! I'm going to try lemon poppy seed muffins sometime--yum!

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Miss Velveteen Paws

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Great basic muffin recipe! I have never made muffins before, and these have a good flavor and were easy to make. Next time I will try throwing in a handful of cranberries or something similar.

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sarah

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Reviewed: Mar. 5, 2009

I was very pleased with this recipe. I'm currently eating from my second batch. I made it almost exactly as written (for the "all-purpose flour" I used "unbleached flour", and I suppose the "all-purpose" is implied). I found that 20 minutes of baking worked just fine for me, both times. These muffins came out light, fluffy, moist enough and slightly crumbly. The flavor is basic and slightly sweet, good for a little snack or a light breakfast muffin. And as suggested, they taste best when warmed. I've no doubt, as other reviewers have written, that these are a good base recipe to use to make your own variations, but I enjoy them as is. Thanks a bunch!

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

I my opinion those muffins are not sweet enough...

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Beata H.

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Reviewed: Jan. 19, 2009

Modified this recipe a bit based on what I had read. Changes: apple sauce in place of oil; added 1 tsp Cinnamon, 1/2 tsp Cloves, All Spice, Nutmeg; added 1 cup Golden Raisins; used all WW flour instead of 1/2 white; dusted with sugar; made with three with Chocolate Chips for the chocolate lover in the house. Whew! That's a lot of changes- I'll update with flavor profile!

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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jan. 16, 2009

This recipe is a GREAT base to start from when trying to make a healthy muffin. I gave it 4 stars as I didn't think it was a good recipe just by itself... if you get creative though it's definitely 5 stars. I added a little bit of vanilla, and half a cup of chopped strawberries and raspberries, and some blueberries. I also used brown sugar rather than white. So good! Next I may try apple and cinnamon, and may use honey as the sweetener. I like the idea of using applesauce instead of sugar, and will do that when I next have some on hand!

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Meli

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 13, 2009

This is a fun recipe to play around with. For one, I substituted applesauce for oil, Splenda for sugar, and almond milk for the regular milk. I added frozen blackberries, blueberries, and raspberries. I also used 1 1/2 cups whole wheat flour and 1/2 cup oatmeal. I was actually using this recipe as a base to try and duplicate the muffins made at the Newsroom in Los Angeles... I'm still working on it, but this recipe really helped get me started! Thank you!

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Jessi

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 9, 2009

This muffin recipe is just the begining of many yummy things. I tripled the recipe. Then I divided it into three equal parts. The first part I added 3/4 cups of fresh cranberries (cut into halfs), the second part I added 3/4 cup butterscotch chips and sprinkled with ground cinnamon before baking, and the third part I added 1 tsp. of vanilla and 3/4 cups of chocolate chips! ALL ARE GREAT! WARNING!! The bake time according to the recipe is much too long (unless you are making jumbo muffins). I adjusted the bake time to 13-15 mins and they were cooked perfectly.

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JENNAmouse

Cooking Level: Intermediate

Home Town: Aurora, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Dec. 21, 2008

This is an excellent recipe. I also made the substitutions of oatmeal & applesauce per reviews & added chopped walnuts and golden raisins. I made 6 jumbo muffins instead of 12 regular size and they cooked in 20 minutes so be careful not to overcook.

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jollywolly

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Maybe I did this wrong, but they came out like kashi cookies. They were gummy in the middle and didn't puff up into muffins at all. I'll try a different muffin recipe next time.

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lisamazz1

Home Town: Brick, New Jersey, USA

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Reviewed: Dec. 9, 2008

Oh yeah I also sub'd applesauce for oil!

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ERICANICOLE27

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 24, 2008

Pretty Good! took others ideas and added 1/2c oatmeal and 1,1/2c wheat flour. Replaced oil for applesauce. Added honey cinnamon and apple spices. Next time I will add some dried cherries and walnuts. Or like someone else did, make my applesauce and add it to make an apple muffin yum! The possibilities are endless with this recipe.

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pacificglow

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Reviewed: Nov. 23, 2008

Despite being quick and simple to make, the texture and taste was terrible.

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Markie j Smith

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Reviewed: Nov. 9, 2008

I used a few different suggestions from other reviews. I recently had my gall bladder removed and I am trying to make recipes with low fat ingredients. I substituted applesause(homemade) for the oil,used all wheat flour, used no fat milk and added 1/2 tsp each cinnamon and nutmeg, used 1/4 tsp of ginger and I sprinkled the tops with sugar before baking. The muffins came out moist and delicous. However, the next time I will not use any ginger. Taste is too strong in this recipe. I can't wait to try again.

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LisaG

Cooking Level: Intermediate

Home Town: Meshoppen, Pennsylvania, USA

Living In: Rochester, New York, USA

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Reviewed: Sep. 4, 2008

I made this recipe a couple different ways. My favorite so far is to use all "white whole wheat flour" instead of mixing two different types and to add a teaspoon of vanilla and a cup of dried cranberries.

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