These were pretty good. Yummy enough but not outstanding. The only change I made was to substitute half the all-purpose flour with whole wheat. The crust was lovely; it crisped up in the oven, forming a cookie-like top that crunches ever so slightly when you bite into it. The inside was moist.
CAUTION. I read a comment here that suggested buttering the muffin tin and pouring the batter straight into the tin without the use of muffin/cupcake liners. Apparently, it would result in a "crust" all around the muffin. Sounded mouth-watering, so I tried it. It was a complete disaster. Not only was there no "crust", but the muffins stuck to the tins despite generous oiling. Even when I ran a knife around it, it was so FRAGILE from the large chunks of apple in it that a few broke into half as I struggled to take them out of the tin. Just use a muffin liner and save the hassle. Your muffin will taste just as good.
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These were pretty good. Yummy enough but not outstanding. The only change I made was to...