Apple Crisp Muffins Recipe Reviews - (Pg. 1)
Photo by Marianne
Reviewed: May 27, 2014
I cut this recipe to 4 servings and got 8 muffins. I used bread flour in place of the kamut flour since that is supposed to be a good sub according to sources on the Internet, and I left out the cardamom. When I tasted the batter, I added some salt because it seemed lacking. I was surprised that there was no baking soda added since I'm used to that when using buttermilk; I do realize that the baking powder was upped probably to cover that. I wanted more sweetness--not a lot, but some. They definitely need the crumble on top that was mentioned in the cook's notes.
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: May 14, 2014
I liked the overall healthy aspect of a baked good or muffin. The flavor is closer to a 3 or just okay. This muffin really lacked sweetness and I typically find most desserts and baked goods too rich or sweet. I also used Reynolds baking cups and they stuck to them. I never had that issue before. I made 1/2 recipe, which still resulted in 12 muffins.
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Photo by Blender Woman

Cooking Level: Expert

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Living In: Richmond, Virginia, USA

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