5 Reviews

Pretty good. I found that the cooking time had to be shortened somewhat, I would say to about 18 minutes.

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julielenore February 07, 2010

These were super easy to throw together. My daughter thought it looked yummy before it was even cooked. I used a lemon juice/milk combo as we don't buy buttermilk and used olive oil, again, we don't buy canola. I skipped on the walnuts to save calories. I will also cut down the sugar next time to 1/2 cup. They were very good! I'm going to see how well they freeze for quick nuked breakfast on the rub. I thought the addition of Raisin Bran was great!

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Sam #3 January 31, 2010

These muffins are yummy! I got about 18. Didn't measure the apple and carrots, just kind of eyeballed it, probably used more like a cup of each - which was definitely too wet, and will be more careful next time. The picky toddlers gobbled them up.

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breadmakingmama October 20, 2009

These are so moist and have a lot of flavor! Reminds me in flavor of a good carrot cake or sticky toffee pudding. My husband grimaced a bit when he saw me adding carrots to a muffin, but he sure loved the muffins. The carrots add a lot! I shredded and chopped the carrots/apples in the processor so he wouldn't notice the carrots. Note: I like to make mine bigger and yield 10. Thanks MizzNezz! Roxygirl

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Roxygirl in Colorado January 15, 2009

These muffins came out really good, moist and fluffy. Got 15 muffins from the amount of batter. They did cook faster than amount of time stated, so check at the 15 minute mark, and I did lower my heat to 375 also. I will be making these again for the grandkids.

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andypandy April 19, 2007
Carrot Muffins With Apple