Vegan Apple Carrot Muffins Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Aug. 25, 2002
This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees F for 20 to 25 minutes since the batter is so dense. Yet, everytime I have made these quick breads, I am quick to notice the taste of either the baking soda or baking powder; I am in the process in trying to eliminate this. I also use three bananas as my egg substitute which seems to work just fine. My advice, use the recipe as a guide and let the creative take over the rest.
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Reviewed: Jul. 12, 2002
These didn't work for me. They were very heavy too mushy for muffins. My kids wouldn't touch them and they usually like anything in muffin form.
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Photo by JMISSNER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Roswell, Georgia, USA

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Reviewed: Nov. 1, 2001
Whenever someone says vegans eat nothing nice - shove one of these delicious muffins in front of their face and they'll shut up! They are easy, quick and delicious.
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Reviewed: Sep. 26, 2001
This is one of the best muffin recipies I have ever made! And the best part is that it's vegan! They are moist and delicious. I made smaller muffins so I got 24 instead of 12.
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Reviewed: Jun. 13, 2001
This is a really quick, easy and tasty muffin recipe -- and I just happened to have egg replacer! None of my muffin batches have ever baked well until this recipe. Thanks to Krista B for providing a great vegan recipe!
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Displaying results 51-55 (of 55) reviews

 
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