Apple Muffins

“These muffins were wonderful. My family really enjoyed them!”

“Wow!These muffins are moist and really tasty.They also smell amazing!Like other reviewers, I used 2TBSP less flour and added 1 tsp baking powder.This made 18 muffins but they didn’t rise much so I will fill the pan to the top next time and only make 12.Muffins only took 15 minutes in my oven to bake.Thank you so much for this great recipe!”

“I thought these muffins were great!I didn’t have any self-rising whole wheat flour so I used 1 cup minus two tablespoons of regular whole wheat flour and added 1/4 a teaspoon of baking powder.Also,I didn’t have quite 2 cups of grated apple so I added some grated raw sweet potato ( probably a half a cup) It worked really well. My family really enjoyed them. Even my toddler! Thanks for the recipe!”

“Made these exactly as written.At 20 minutes the first batch came out like hockey pucks. But even the second batch at 15 minutes weren’t very tasty. Wont make again.”

“These muffins are awesome!I had about 4 leftover apples from what a co-worker picked from her tree at work.Wanted to do something different from the apple crisp I’ve been making.I used 2 cups flour instead of the whole wheat flour because I didn’t have any.And I added more baking soda, and a splash of nutmeg.My two year old LOVES these!Will definately make them many times.”

“Hi my name is gary and your apple muffins are great.”

“Really good Recipe, although changed it a bit. We don’t have whole-wheat flour so Iused all-purpose and added extra baking soda since it wasn’t self rising. I used 1/4 cup of white sugar and 1/4 cup of brown sugar. Amazing. Will make again!”

“Thanks for the excellent apple muffins recipe! Very light texture, great taste of apples, nicely balanced with the whole wheat, I can’t wait to have them for breakfast tomorrow!”

“it’s difficult to know which recipe would be good from so many listed, but these are exactly what I was hoping for.my son asked if we could make them again after the first bite so I think we’ll have to.”

“These are the most yummy muffins we ever ate, soft and tasted.I did it on a sunday evening and 1 hour later we were sharing the last one… CHEERS Mary !!”

“I should say that I only made the Wet ingredients to this recipe. I was using a base recipe from my own cookbook to make an assortment of mini muffins as Christmas gifts for my co-workers. My base and this base were almost the same except it used regular white flour, and did not have cinnamon in it. I added these wet ingredients to my own base recipe, and the results were great. The muffins came out very moist and tasty. I’m a fan of wheat flour, so I will keep this to try again when I have some in my pantry. Thanks for posting!”

“These muffins were great!Though the kids are fed up of apples and cinnamon lately…they were gone very quickly!”

“A great non=sweet muffin that accompanies a vegetarian casserole beautifully.I didn’t have self rising flour of ANY kind – I used all whole wheat flour – 2 cups less a tablespoon, and added 2 tsp. baking powder.They rose very high (I greased my pan, they always rise nicer in a greased pan as opposed to paper liners).These have a nice texture and are light.I’d argue about the prep. time, though. Grating apples (by hand) is no 2 minute chore!I’d say at least 12 minutes prep. time unless you have a food processor – but then you have to clean the food precessor, so there’ll be extra time involved, whether before or after baking!”

“My muffins turned out to be muffin balls, then I realized I forgot to add the oil! Even still they weren’t that bad, but a little on the bland side. Perhaps some nugmeg would have added more flavor.”