Reviewed: Jan. 27, 2005

Delicious! We're counting calories and fat, so I omitted the vegetable oil and replaced it with an equal amount of plain yogurt (actually, it was probably about 3/4 cup yogurt, because I had to add more to get all the dry ingredients moistened). Very moist. I may try reducing the sugar a little next time to futher reduce the calories; they were not too sweet for us, but I think they'd still be sweet enough with a little less sugar. Thank you for a great recipe.

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Reviewer:

OCHUMGACHESH

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Lancaster, Pennsylvania, USA

Reviewed: Jul. 16, 2002

I have made these muffins after I bought a tub of the batter from a fund raiser. This is just like the batter with the exception of pineapple. Highly recommended.

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7 users found this review helpful

Reviewer:

VERYFUNN

Reviewed: Mar. 19, 2005

Oh my, how delightfully good. Quite the nice variety of flavors. Very moist and not too sweet.

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Reviewer:

SANDY313

Reviewed: Jan. 7, 2003

Excellent recipe...I think a small can of pineapple, substituted for part of the carrots & apple, would improve this recipe even further!

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Reviewer:

FIRST61665

Reviewed: Mar. 28, 2005

Great recipe. In my effort to make them "healthier", here are my subs:In place of one of the 2 cups of flour, I use 1/2 c. of whole wheat flour, 1/2 c. of oat bran and 1 TBSP of wheat germ. In place of the 1/2 c. of oil, I use 1/4 c. and 1/4 c. plain lowfat yogurt. In place of the 1-1/4 c. sugar, I use 3/4 c of sugar and 1/4 c of honey. Other changes: use golden raisins in place of the dates. I add a dash of cloves and a couple dashes of nutmeg. Instead of grating the apples (I use Granny Greensmith), I chop them finely. Sometimes, I even add a small can of drained, crushed pineapple!

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31 users found this review helpful

Reviewer:

CYNDI43

Cooking Level: Intermediate

Home Town: Cape Elizabeth, Maine, USA

Living In: Farmingdale, Maine, USA

Reviewed: Nov. 17, 2002

This recipe is great! Have been in search of a moist muffin mix with wholesome goodness...just made 'em and ate 'em (not ALL! of them). Will be perfect for toting to work. I used the idea of replacing 1/2 cup of white with whole wheat flour and crushed walnuts instead of pecans -- also had no coconut. Both Doggie-Daddy and I will heartily enjoy them! THanks.

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6 users found this review helpful

Reviewer:

POP*SIKA

Reviewed: Mar. 1, 2003

just a short note to say that this was a great recipe.they are great for people on the road.I put sun flower seeds and used granny smith apples. This will be a sure fav. in our home.

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Reviewer:

NECOLE

Reviewed: Jan. 29, 2003

Excellent! I followed recipe exactly and they turned out moist and rich, just sweet enough. I agree with the suggestions of substituting cranberries for the dates, swapping walnuts for pecans, adding or subbing pineapple for some of the apple and carrots as variations on the original, and I plan to do just that in the future, but I will also continue to make the original recipe too. Thanks for posting such a great recipe! NOTE--My yield came out as 12 regular size and 34 mini's, as I filled the muffin tins about 2/3 full.

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Reviewer:

DEBORAH

Reviewed: Jan. 19, 2005

I really liked these muffins... I made the recipe exactly and they turned out well, although I think my oven was a little hot and they were almost underdone with very dark tops. I froze them in little baggies and they seem to thaw out ok, not too mushy. Luckily I have a food processor to do all the shredding!

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Reviewer:

JJS1

Reviewed: May 30, 2005

this recipe is beautiful! the muffins turn out great, wholesum and flavorful. moreover, they are made with the best flavors and igredients. a must recipe + a huge keeper. [made it twice + sent some photos]

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1 user found this review helpful