By Ocean~Ivy on July 27, 2002
Photo by Mmmama
Photo by Mmmama
"A wonderful treat to make for the holidays. If you make Gingerbread or fruitcake (heh) you really should try something different like these, You just might love them! 8)"
Serving Size: 1 (658 g)
Servings Per Recipe: 1
"This is a winner in my house! Just be careful not to over bake.. they dry out fast!
Can't count how many batches I've already made! Thanks!"
"Oh my.. these muffins are perfection! On the inside, they're light and fluffy, and the tops of them are a bit crunchy. They have just the right amount of sweetness. My mom and sister couldn't even think of words to describe how wonderful these muffins are, they just went "Mmmmmmnom!" I used 1 c. of whole wheat flour and 1/2 c. all purpose, so I added an extra 1/4 tsp. of baking soda. I got ten big muffins. Thanks for posting!"
"Very good muffins! Nice and moist. "
"Wonderful!! I made this recipe in an 8x8 cake pan, because my husband doesn't care for muffins. It turned out beautifully and the time was the same. I think next time I will add a little orange zest-you know how we Zaars love to tweak everything! Carole in Orlando"
"mmm... Great Christmas Eve-morning breakfast. I served them with boiled eggs and orange slices. My family realy liked them. I didn't have applesauce or molasses so I used a pealed and chopped apple and dark Karo syrup. But I can't wait to try them with molasses which is much more nutritional. Thanks for sharing! Liz"
"These were really good muffins, thank you very much Ocean! I made them in to jumbo muffins last night, just a personal preference, and had the first one this morning on my way to work. A wonderful start to the day!"
"I thought these were okay. Flavor was not as bold as I had hoped, and the consistency was a little off for me. I also had a difficult time removing the muffin from the wrapper. I also added raisins and toasted walnuts."
"I loved these muffins, the spices and the amount of sugar in them are just right. I replaced 1/2 of the flour with whole wheat pastry flour and use allspice instead of clove because that is what I have. I did not sprinkle them with sugar before baking but even without the sugar, a crust was formed on the muffin, which gives it a lovely texture."
"The first time I made I multiplied by 6, and took a shot in the dark and hoped the kids like them. I am a school cook and I made these for the last day before Christmas Break and they were a hit. The only change made is I didn't have enough molasses, but they still tasted great."
"I'm in love with this muffin!! I am so happy I found this recipe! I want to eat these for the rest of my life!! I took the advice of chungry1 and used 1/2 cup of applesauce and omitted the oil. Thank you!"
"These were a lovely change on Xmas morning instead of our traditional pancakes and bacon. I smeared a bit of icing across the top and a bit of colored sugar to appeal to the kids. I made a double batch and there are two left....for me tomorrow morning with my tea. Thanks for a new addition to my cookbook."
"magnificent! these are SO good! i used splenda instead of sugar and 1/2 cup of applesauce and no oil. the way i figured it, 80 calories a muffin! these muffins made my day. thanks so much!"
"Very good but a little dry. I think I may add more applesauce next time."
"I was looking for a quick muffin recipe for a very cold and snowy South Dakota Sunday morning. These made the house smell great and tasted really good too. They had a mild gingerbread flavor and a nice texture. Don't be stingy with the sugar on top. I would add more next time."
"Yummy! Made just as directed and tasted delish right out of the oven. I might add just a tad more sugar enxt time, as i like my muffins a little sweeter. Thanks for a keeper!"
"I added a tiny bit more molasses and applesauce to remove the oil. These were delicious! Next time i will try half whole wheat! Mmmm! Delicious when the weather gets chilly and the leaves change colour."
"I HATE most recipes that use applesauce, mostly because I find that the end product ends up tasting like nothing else but. I also find the texture to be almost "tuff" despite being careful not to overmix. In this case though, I was very amazed at how nicely these little gems turned out! I decided to use the blend of spices from my fave gingerbread cookie recipe as everyone's got a different idea of what ginger bread should taste like, (1.5 tsp cinnamon, 1 tsp ginger and .5 tsp alspice) and found it a winning combination. I may add slightly more molasses next time, but we'll see. Thanks for a yummy and low fat, guilt free muffin!"
"Loved these...thanks for sharing."
"These were quite good. I even tripled the recipe for a pot luck. The only change I would make would be to use slightly less cloves next time & maybe a wee bit more ginger."
"I added 1/2 cup of raisins and replaced one tbsp of molasses with sugar and applesauce because I didn't want the molasses taste to be too strong. I also replaced 1/3 of the flour with whole wheat flour. All in all a good recipe for a holiday breakfast."