These were great!! But I was disappointed with the amount of oil and sugar :( I good healthy idea sorta ruined. However, you can't deny that they are yummmmmmy!
Very yummy. My children love this. I got 18 muffins and cooked mine for 18 mins.
These were very good and hubby said it was a keeper. I used splenda instead of sugar. I made 12 regular size muffins and 12 mini ones. Thanks for posting the recipe.
This is an awesome recipe...just remember not to overfill your muffin cups.....as I did because they rise beautifully...great recipe...thanks!
Wonderful recipe! I made these for my 17 month old daughter and she loves them. She keeps running into the kitchen and asking for "more". I changed slightly, using 1/2c. applesauce for some of the oil and using 1/2c. oatmeal (put in food processor first) for part of the flour. Definately a keeper...THANKS!!! Oh, and she always refuses to eat her carrots...until now.
Great muffins. I cut the sugar to 1/2 cup (1/4 brown, 1/4 white), add grated carrot and grated zuchinni (well drained), pineapple and raisins. Yummy!
I made these with applesauce in place of the oil. I loved them. The kids didn't care for them. I think that if the carrots had been more finely shredded and of they didn't know carrots were involved they would have loved them. They have some sort of aversion to veggies in muffins. It's a great recipe and not one muffin went to waste.
Great recipe! I used 1/2 cup of cake flour to lighten the muffins, and then substituted 1/2 cup of applesauce for part of the oil. They are really moist and bake up light and fluffy.
Yum!! Perfect texture, easy to make, and kind of healthy! DH wouldn't even try it when he saw the pineapple and carrots (men!!) but DS and myself inhaled them! Thanks for the recipe! Definitely making it again.