1 Review

I made the muffins exactly as the recipe said, and they turned out doughy, pale and stuck to the paper cups I baked them in. They took much longer to bake than the recipe says, and I had to use 2 cups of juice to make the batter even remotely similar to muffin batter I'm used to seeing. The recipe doesn't mention amounts of sweetner or spices, so mine turned out bland as well. Sorry, but I will definitely not be making these again. (The other recipe for carrot ginger muffins is very good - I made them twice).

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aspiringteacher January 03, 2008
Fat-Free Vegan Carrot Ginger Muffins