Reviewed: Jun. 15, 2011

these are so good! used polenta instead of corn meal, canned peaches instead of applesauce cause these are as available in the uk. golden syrup, or next time treacle instead of agave and had to bake a bit longer. delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

dez

Reviewed: Jun. 7, 2011

Soo delicious, the only change I made was using Almond Milk instead of Soy Milk. Loved it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Saphire

Reviewed: May 18, 2011

Very good and they rose beautifully! I used 1/4 cup rice flour and 1/4 cup bread flour. Also, I used maple syrup instead of agave and they are delicious! Next time I will make them into 8 muffins instead of 6 because they were too big. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lberg

Cooking Level: Intermediate

Reviewed: May 12, 2011

Delicious! I doubled the recipe, and used maple syrup as others suggested (actually it was the fake kind of maple syrup, but it worked) and regular whole wheat flour. It's a bit wheaty tasting for cornbread, but good in its own right. Quick and easy--I'll definitely make it again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lauren

Reviewed: Apr. 24, 2011

Absolutely fabulous! These were super moist and so easy to make. The whole family loved them! I did however make them with 1% milk because I don't like using soy milk.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

majormama

Home Town: Monroe, Oregon, USA

Reviewed: Apr. 13, 2011

A nice sweet muffin, just the way I like my corn muffins. This recipe will definitely be a keeper in my book.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jeannie

Reviewed: Apr. 3, 2011

The family said it is a keeper! The only thing I changed was to use almond milk instead of soy milk. I will be making a lot of these!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

pebbles

Cooking Level: Expert

Reviewed: Mar. 26, 2011

Followed the recipe exactly and it came out fabulous. A bunch of meat eaters loved them along with the veggie chili I made! Winning!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Southernbelly

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Newberg, Oregon, USA

Reviewed: Mar. 19, 2011

Just had to agree that these are really good! Mine were a little crumbly, but that is probably because they were not cool enough - I know that papers peel off more easily if you let muffins cool. I used 1/3 cup agave and unsweetened applesauce so they would not be too sweet. Baked at 350 for 25 minutes. Perfect! Will make them again and again. They were very tender.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Mar. 1, 2011

I added 1/2 cup frozen blueberries (the small kind) and let me tell ya...they're rock your socks! They were a little sweet for me, so if you don't like them sweet, you might cut back on the agave. I'm going to try that next time by replacing some of it with either more applesauce or soy milk. Also, I think the oil could possibly be cut in half if you're looking for another way to make lighter. All in all a great recipe that could inspire other muffins in my future:)

Was this review helpful? [ YES ]
6 users found this review helpful