By Kittencalskitchen on May 19, 2005
Photo by Boomette
Photo by Boomette
"These muffins are fantastic, and rise very high when baked! If you prefer a sweeter muffin add in more brown or white sugar. I have even made these in mini loaf pans and they were great! If you like nutmeg just add in 1/2 teaspoon to the flour mixture if desired."
Serving Size: 1 (103 g)
Servings Per Recipe: 12
"WONDERFUL! I didn't have two apples so I substituted 1 mashed banana for one of the apples - delicious!"
"Sorry. Followed directions exactly and I didn't like the texture... too mushy and stuck to the muffins wrappers even after I took them out right away. Maybe you can only do in the tins itself? They had a decent flavor, I just wasn't thrilled."
"Very outstanding :P I used only 1/4 cup of brown sugar. I didn't want it too sweet and this is perfect. I used pecans instead of walnuts (that's what I had) and no raisins. Thanks Kit :) Made for 123 hit wonders."
"These are outstanding muffins! Apple season just started here and had some great apples to make these muffins! Loved everything about these - not too sweet, light tasting and loved the topping!! Added a small piece of apple on each muffin for decoration!! Thanks Kit!! :)"
"Yummy, Yummy! I made this recipe for a bake sale (T-Ball is killing me)and of course I had to try one or two before I took them. They are great. I made them 2 days ago and refrigerated them. While they do taste great warm, Kitten, they taste pretty darn good cold too! I doubled the recipe, and used granny smith apples, added about 1/4 cup more sugar for that sweeter muffin. Needless to say,this is another keeper. Thanks Kitten"
"These are moist and tasty muffins. The apple and walnut flavors pair perfectly, and the cinnamon sugar gives them a wonderfully crunchy topping. The only change I made was to use soured soymilk in place of the buttermilk. Thanks for another keeper, Kitten!"