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Perfect in every respect including the smell! I am freezing some of the muffins for camping. The only thing I might do differently next time is sub in applesauce to replace some of the oil which would not affect the taste of this delicious muffin but would bring the fat amount down a bit. I would pour some applesauce into the 1/3 cup and then pour in the oil to fill it up-save myself a dish to wash. Thank you a for great keeper. Made for the Vegetarian/Vegan Recipe Swap '08 for the Peppers.
These were delicious! I love how easy they were to make and that I have all of the ingredients in my pantry. They freeze and re-heat well too even with the glaze. I heat them at 250 degrees in my toaster oven for about 15-20 minutes. They are warm like they have been freshly made and the glaze doesn't burn or melt off.
I had been looking for a coffee cake using oil, since I was out of butter and came across this. I misread the title (thinking it was for a cake, not muffins) but decided to put it in a square pan anyway! This resulted in a classic coffee cake, with a very fluffy inside. I loved that the topping got nice and toasty, adhered to the cake without crumbling, all without any butter! Thanks Chef Buggsy, for posting. I'll be making this one again! Roxygirl
All ingredients on hand, so easy decision last Sunday AM. These have a bit of everything: filling, topping, and icing. Delish! Thanks for posting.
I made these for the Aussie / Kiwi Swap Dec 2013. Unfortunately I baked them for 25 minutes which proved to be too long and they were over done. I was hoping to make them again and get a photo but Christmas is looming and I've run out of time. The other thing that didn't quite work out, is these are meant to make 12 muffins which would be 36 tablespoons of mixture, but my mixture didn't seems to go that far. I think next time I would do 9 muffins instead of trying to get 12. Otherwise they are very easy to make and if I'd cooked them for 18 - 20 minutes, they would have been perfect.
*Made for Australia/NZ Swap #68* These are truly tasty snacks -- just like a cinnamon coffee cake ! A bit labor intensive -- and there wasn't quite enough batter to complete 2 Tbsp. on top -- but the ones with just 1 were fine, and baked to fill the cups. I even cut back on the sugar, which didn't affect the taste at all. I baked for just over 20 minutes, and they were a tad dry first out of the oven, but were just great next morning for breakfast. We are enjoying them -- just the right size. Thanks for posting, Chef Buggsy Mate.
These are soooo good. I added some frozen blueberries, and they came out perfectly! My family really enjoyed them.
Great muffins. . . or was it a coffee cake? :-) I made it both ways; only have a small six muffin tin on the boat, so baked the other half in a mini loaf pans. Thanks for sharing a great recipe!
I made it into two mini loaves, was good. Everyboday enjoyed them!