I'm fairly certain I owe my PhD to this recipe. I've made them 3 times: once for my Mom, a second time for my committee when I proposed my study, and a third time yesterday when I (successfully) defended my dissertation. Always wonderful, and I always get requests for the recipe. I make only 1 change: whole wheat flour instead of white flour gives it a REALLY nice texture. Nutty almost, which pairs very well with the earthy pumpkin. For those of you worried about the thick batter &/or the quantity of apple: they balance each other out. The batter is thick compared to your typical muffin, BUT the apple adds a great deal of moisture. It's no wonder that the very few people who had trouble with the recipe messed with one or both of these factors. Don't mess with it. DO use a good cooking apple. I found Honeycrisp worked well. You can trust me on this.. I'm a doctor! ;)
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I'm fairly certain I owe my PhD to this recipe. I've made them 3 times: once for my Mom, a...