Reviewed: Apr. 23, 2013

I really liked this recipe and so did my family. It was so simple and quick. I also loved the fact that there was no eggs in this recipe. The only thing I changed about this recipe was to add a little more nutmeg that was only because I used fresh ground nutmeg. I also doubled the recipe because I don't have small muffin tins. I just used a 2 oz ice cream scoop so I could get medium sized muffins and they were still small enough to coat with the same amount of topping.

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Reviewer:

shya01

Reviewed: Apr. 22, 2013

These are absolutely AWESOME!!! I followed the recipe exactly - the only change was that I didn't have mini-muffin tins so I used 12 regular size, and I also baked them for 10 minutes in a convection oven, I also used butter instead of margarine - and they went in one sitting between my husband and I. Personally, I think it was just the right amount of nutmeg. I couldn't get enough of these, and will be making them often!! Thank you so much for posting this recipe. BTW, to the person that complained about plagiarism; all recipes are plagiarized to a certain extent. Even the greatest chefs' recipes started somewhere. I always get my recipes from others, and then may or may not tweak them for my personal preferences. I don't think any one person or source is the only place these recipes originate. So if you don't like plagiarized recipes, you should never visit this site - or ANY recipe site - or use any cookbooks. IMO.

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Reviewer:

geecko

Cooking Level: Expert

Living In: Osoyoos, British Columbia, Canada

Reviewed: Apr. 22, 2013

I was pleasantly surprised how these turned out. I was a bit skeptical how they'd turn out because they didn't have any egg in them, but they were yummy! The only thing i would complain about is that i made them in regular muffin tins and it only made 9 (they weren't huge either) when i was expecting to get around 12 (since it's supposed to make 24 mini muffins) Apart from that i followed the recipe (left out the nutmeg though coz i didn't have any) and they were well received by the kids. I would make them again, they are very economical and great for school lunchboxes. They also freeze fine.

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Reviewer:

mhouse165

Reviewed: Apr. 21, 2013

Over rated... Easy to make but the taste is just OK. The texture feels like more like muffin. I do like nutmeg and cinnamon and have used them frequently for other recipes. However, this recipe's base ingredients are so simple, I taste nothing but sugar and nutmeg and cinnamon.

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Reviewer:

Mma

Reviewed: Apr. 21, 2013

Very good!!! I dipped just the mini top in butter and rolled the whole thing in the cinnamon sugar it coated nicely and tasted yummy!!!

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Reviewer:

sarah

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Reviewed: Apr. 20, 2013

Followed the recipe and video exactly. Muffins stuck to bottom of inspite of being WELL sprayed w/ oil. Didn't have good flavor or texture. Dipped right out of the pan into butter and then cin-sugar mix. These are a disappointment. That I almost wouldn't send into the ER w/ my husband-- they eat everything.

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Reviewer:

puppywalker

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Wellington , Wellington, New Zealand

Reviewed: Apr. 18, 2013

These are sooo good! Have already made a few times and will make again and again

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Reviewer:

happymommiof2

Cooking Level: Intermediate

Reviewed: Apr. 18, 2013

My girls, ages 5 and 6 love these. I reduced the nutmeg to 1/2 tsp, otherwise followed the recipe exactly.

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Reviewer:

Emnabee

Reviewed: Apr. 17, 2013

A god recipe! my family thought these tasted really good. I will make again.

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Reviewer:

ohsode

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Reviewed: Apr. 16, 2013

Texture was great, but the flavor was not. Even with a scant 1/2 tsp nutmeg, it was still too much. Maybe I would do cinnamon instead of nutmeg next time. I filled the muffin tins about 1/3 full and they rose nicely, but I just got 9 large muffins.

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