Reviewed: Jan. 12, 2007

I have modified this recipe and made it quite a few times. I omit the walnuts but add extra fruit - 1/3 cup each of chopped prunes, craisins, apricots and raisins, and one tablespoon of sunflower seeds. I use regular rolled oats, 1/4 cup of oil (instead of the stated measure). Also, I grate the apple rather than chop it and this makes the mixture much more moist. I bake in an 10 cup bar muffin tray (instead of the round ones)for around 20 minutes. The result is a golden brown, flavoursome, substantial and very filling jumbo muffin that we use as a breakfast alternative - on busy days we eat in the car on the way to work. PS. I have also used smaller round muffin moulds and have gotten about 15.

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39 users found this review helpful

Reviewer:

purplepiscean

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jan. 17, 2006

I was delighted to see this recipe in the sunday daily news. It had all ingredients that I like. I am wondering if something was missing since it was such a heavy consistency and didn't rise at all nor taste good. I read the recipe over twice to be sure I had included all the ingredients and everything was as listed. It was a great disappointment and waste of many expensive ingredients. Please help.

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26 users found this review helpful

Reviewer:

marianne

Reviewed: Mar. 26, 2006

I made "muffin-tops" out of this recipe- just plopped 2tb onto a cookie sheet and baked at 350 for 14 min. I used skim milk instead of 1/2&1/2, white flour instead of wheat, and omitted the nuts. They are absolutely delicious! Not dry- (wheat flour is very dry and dense- haven't figured out a way to make it taste good yet) Very yummy!

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20 users found this review helpful

Reviewer:

Tracey4840

Cooking Level: Intermediate

Home Town: Auburn, New Hampshire, USA

Living In: Derry, New Hampshire, USA

Reviewed: Sep. 13, 2007

Definately have the oven at 350, not 450! These are yummy muffins! I didn't have half/half (nor did I want the calories) so I used fat-free evaporated milk. I omitted the cranberries and nuts since the family doesn't care for them. Didn't have quick oats, so I ground 1 cup of regular oats in the blender to make a flour. I also made one recipe with Splenda and one with sugar. My husband did not care for the aftertaste of the Splenda muffins, and with only a 1/3 cup of sugar, this doesn't add much sugar per muffin. I will stick to this next time. I shredded the apple, as well. Very moist, yummy and good-as well as healthy!

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15 users found this review helpful

Reviewer:

WIFE2SP

Cooking Level: Expert

Reviewed: Aug. 26, 2006

Pretty good muffin for a healthier muffin. Used applesauce rather than apple, milk (less of due to applesauce), and regular oats (soaked in liquid ingredients while measuring dry ingredients and spraying pans).

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10 users found this review helpful

Reviewer:

kalice

Reviewed: Feb. 20, 2008

I used Fuji apples,as they are much more moist, also used a shake of real maple syrup. Everyone rated them a 10

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9 users found this review helpful

Reviewer:

nannaluvsgrands

Cooking Level: Intermediate

Home Town: Lagrange, Georgia, USA

Reviewed: Jan. 18, 2006

One of these makes a filling, easy to grab breakfast. I add wheat germ for added fiber and prefer to heat the muffin by wrapping in a paper towel and put in microwave for 20 seconds.

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9 users found this review helpful

Reviewer:

dmchris

Reviewed: Nov. 4, 2006

A great healthy muffin that is a keeper! I didn't have half & half, so substituted buttermilk. I didn't find them dry - maybe because I tried not to overbake. Will make these again.

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6 users found this review helpful

Reviewer:

mydolls

Reviewed: Jan. 15, 2006

These came out very dry and much too dense, even for health food. My family would not eat them, although they picked out the craisins, which are always tasty, and munched on those. I thought that I would be okay making a recipe from USA Weekend, but no. I won't make this again.

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6 users found this review helpful

Reviewer:

GSBBR

Reviewed: Feb. 20, 2012

This recipe made delicious muffins. I had no fat free half and half, so I used rice milk. I also used regular oats, as I didn't have quick oats. I used half white and half whole wheat flours, and I grated the apple. I left out the walnuts because my husband doesn't care for them. Here's how I put it together: soaked the oats with the milk, egg, oil and grated apple. While they were soaking, mix the flours, sugar, salt, baking powder, spices and raisins. Combined the two quickly and put into a greased, standard (12) muffin tin. Baked at 400 degrees for 20 minutes. They were light and moist and very tasty. This is a keeper!

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5 users found this review helpful