Reviewed: May 8, 2012

changed oil to applesauce, used half splenda and half sugar, added vanilla and cinnamon. Quite good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LOUANNE3

Reviewed: Apr. 5, 2012

Just made this to pass out in bagged lunches. They were great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenn210

Reviewed: Apr. 5, 2012

substituted oil with applesauce, cinnamon and nutmeg as per a suggestion here. They were extremely dry and heavy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joeileen

Reviewed: Feb. 22, 2012

This recipe was AMAZING! Like the others, I did change the recipe. I replaced the sugar with half a cup of honey, the oil for half a cup of applesauce, the egg for two egg whites, and the flours for 2 cups of whole wheat flour. They came out delicious and moist. I will definitely make these again in the future.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mulu27

Reviewed: Jan. 25, 2012

This recipe was good but I did alter it a bit. I used 1 1/2 cups of whole wheat flour, 1/2 cup rolled oats and added chopped apples, walnuts, pecans, and about 1/8 cup chia seeds. Yummy and very filling!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRISTENG02

Cooking Level: Expert

Home Town: Martins Ferry, Ohio, USA

Living In: Bethesda, Ohio, USA

Reviewed: Jan. 8, 2012

These were good! I had to substitute flax seed for egg cuz I was out of eggs. I agree with a couple other reviews that they were slightly heavier like a bread than a muffin. However, that is more what I was going for this time so it worked out really well. Adding the cinnamon/nutmeg like several reviewers mentioned wouldn't hurt. I opted to add chocolate chips to half the batch and cranberries/walnuts to the other and I sprinkled them all with coarse sugar. :) Thanks for the quick, easy and good recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: Dec. 20, 2011

80% of my baked stuff usually fails..This muffins came out PERFECT!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Andreina

Reviewed: Dec. 13, 2011

These were like cupcakes when I used King Arthur White Whole Wheat Organic Flour! Be sure to use the *Organic* White Whole Wheat, as this has the highest protein for lightness in taste & texture and is the favorite in the KAF Test Kitchens. It acts almost like white flour. I used all KAF Organic WWW, brown sugar for white and applesauce for oil. Result: 100% Whole Wheat, High Fiber, Low Fat and Gorgeous with outrageous cupcake lightness and texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa the Baker

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Nov. 27, 2011

Love these as a basic recipe for all kinds of muffins. I use all whole wheat flour, 1/2 white and 1/2 brown sugar, and about a tsp vanilla. I also like to add whatever berries are in season, or sometimes for a sweet treat, I like to add chocolate chips.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Krys

Reviewed: Sep. 24, 2011

These are god but I'm giving four stars for this for two reasons. First, because I added cinnamon and nutmeg, which made a BIG difference in the flavor, and also because they always seem to come out dry. I've made them several times, and I put extra milk and an extra egg but they are still a bit dry. I really like this as a base recipe for whole wheat muffins, because you can make your own additions or changes every time you make them. Also I used only ww flour.

Was this review helpful? [ YES ]
2 users found this review helpful