Awesome Carrot Muffins

It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup all purpose flour and 1 cup of whole wheat flour to sneak some fiber into the kids diet. To compensate for the nutty flavour of the whole wheat flour, I increased the cinnamon to 1 1/2 teaspoons. A number of people stated that the muffins were too salty and too oily. Keeping this in mind I referred to my favourite banana muffin recipe which is also based on two cups of flour. It used only 1/3 cup of fat so I reduced the oil to one third cup and added 2/3 cup of thick homemade (unsweetened) pear sauce. To fix the "too salty" I reduced the baking powder to 1 1/2 teaspoons and the baking soda to 1 teaspoon and the salt to 1/2 teaspoon. The muffins still were nice and high. In place of 4 eggs I used 2 eggs plus 4 egg whites. With these changes I made 36 mini muffins which I quite liked. They are a little shy on their own but as part of breakfast with fruit yogurt the sugar was not missed by the kids. Next time I'll sprinkle the tops with brown sugar and cinnamon before baking.

I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.

I made the recipie with 3/4C applesauce and 1/4C oil - texture was great, taste was great - no oiliness problem like the one gal said and calories went WAY DOWN. I can get"juice" carrots fairly cheaply and use them.

I hate to be soooo critical but this is the worst recipe I have ever tried. All you can taste is vegetable oil!! The oil taste way overpowers the 3 cups of carrots and what little spice is added. Very bland. We won't be making these again

My daughter and me made these yesterday and they are amazing. Very moist and full of flavor. We did change the amount of oil, by replacing 3/4 cups of apple sauce 1/4 cup oil and they turned out really well, while taking out a lot of that oil that was requested. I also put in 2 table spoons of ground flax seeds for more nutrition. I will be making these again and again

Loved these! So easy to make! Although, I did make a lot of subs (applesauce for oil, less baking soda/powder, whole wheat flour, NO salt) and added more carrots, grated in an apple for extra flavour and added some Benefibre for the extra fibre. Came out awesome and full of flavour. Will make these again and again!

I'm rating this recipe as is. NOT GOOD. Too greasy, too much egg. I think the main reason people gave this a high rating is because of all the changes the reviewers made. OK people, don't rate a recipe high if you're making so many changes, it throws off the reviews and doesn't give a true rating for the recipe given.

After reading the reviews I made a few changes. I lowered the oil to 2/3 a cup, since a few people felt they were greasy. They were fine with that amount- still moist, but not greasy. I also read that they were salty- so, I decreased the salt and baking soda a little bit. I didnt do an exact measure, just used about 1/3 less on both of them. I also added about 1/4 cup of white sugar, because of the reviews that said they werent sweet enough. I did not use frosting on them, as I didnt want cupcakes I wanted muffins!

I have made this recipe twice now, once with raisins and once without. I also replaced about 3/4 of the oil with applesauce and did not frost them in anyway. My toddler gobbles these up. I agree with another reviewer that they are better the next day. We put them in the freezer and defrost them one at a time for a healthy snack. They are not the *best* muffins I have ever had - but considering how much my 2 1/2 year old loves them and how healthy they are, I will continue to make them. Next time, I will try replacing 1/2 the flour with whole wheat flour.

My 5 yr old loves these. She had one for breakfast this morning. I used 1/2 cup unsweetened applesauce and 1/2 cup oil and also used 1/2 cup whole wheat flour. I froze half of the batch for later consumption.

Overall, a good muffin. I did take everyone's advice, and reduced the salt and baking powder. I also substituted 1/2 the oil for milk. I increased the cinnamon, and added nutmeg, but it could still use some more spice (imho).

I really liked the texture of these muffins, but they were too salty. I did not read the other reviews first, but I wish I had. I teach Culinary Arts and was trying to let my students use up some extra carrots and have a healthy snack, but this recipe missed the mark.

I didn't read the reviews before baking these, following the assumption that the overall rating was actually related to the original recipe. Like others, I first thought I'd made a mistake since the muffins tasted salty, oily and like baking soda. Then I read the reviews and see that everyone made some adjustments. I understand that the ratings most people give reflect the outcomes of the adjustments they made, but this system confuses people like me! I will from now on never trust the overall rating and always read the comments first!

Great recipe!! I made a few moderations that I think gives these muffins a better kick! So instead of just raisins, I used half raisins & half currants. I used 1/2 white & 1/2 whole wheat flour. I know from experience using all whole wheat when baking anything makes it denser & heavier. I cut out the baking soda because it adds to the heaviness and dryness and I wanted a moist muffin, so only baking powder was used. Also to add that extra spice kick, along w/cinnamon i used fresh ground nutmeg AND anise! Fresh ground anise is an unbelievable sweet & perky spice w/ an incredible aroma. Also in the egg mixture, I put 1tsp vanilla essence & 1tsp almond essence. These essences combined create a coconut-like flavor. And instead of veg oil, I used softened (not melted) butter...sorry health buffs (lol). Flour mixture contained the baking powder, sugar, salt & fresh ground spices mixed evenly. The egg mixture has the vanilla & almond essence...NOT the sugar like in this original recipe. I take the soft butter and rub it thru the flour mixture w/ my finger tips until the mixture looks like fine breadcrumbs. Then I stir in the carrots & raisins/currants evenly. Last I add the egg mixture & stir thru slowly. For a little more moisture I added a couple tsps of Carnation milk. Bake as suggested. Serve with a hot cup of brewed Mexican Chiapas Coffee (a medium roast w/cocoa & hazelnut notes..YUM). The muffin tastes like it has Thanksgiving baked into it!! Good Luck!

With a few changes, these muffins are definitely earn 5 stars! I omitted the raisins, used whole wheat flour, used half unsweetened applesauce instead of all oil, left out the salt, doubled the cinnamon, added 1/2 teaspoon of nutmeg and 1/4 teaspoon cloves, and added about 1 teaspoon of molasses. Very, very good. I will add this to my rotation for breakfast muffins! The recipe made 18 "regular" muffins and were definitely done in 20 minutes!

This recipe looked good once I made it, but it tasted funky because of the high amount of salt, oil, and baking soda. I should have read the reviews beforehand. It still has potential for being good--next time I will use the adjustments previous cooks have suggested.

Did some alterations based on other suggestions: used 1 1/2 tsp baking soda and baking powder, used 1/2 cup oil, 2 tbsp plain yogurt, 1/4 c brown sugar, 1/4 c honey, 1 tbsp cinnamon, 3 eggs. Baked for 25 mins I think they turned out pretty good! The true test is if my DS likes them..

as suggested by many of the reviewers, i substituted apple sauce for the full amount of oil, used half the amount of baking powder and baking soda and left out the salt. i used 1 cup whole wheat flour and 1 cup white flour. i increased the cinnamon to 2 tsp and added 1 tsp of all spice. and i also used cinnamon apple sauce since that's all i had. with the changes/substitutions, very yummy!

System flaw that allows a so-so (at best) recipe to be rated so highly. The high marks had to have been for the substantive changes the raters made to this recipe. Only wish I'd read the comments behind the high rating. Very little flavor. Needlessly oily. Good texture and moisture, but that doesn't count for much when the flavor's not there.

These are great muffins. I did not alter anything except that I used all whole wheat flour. (I do this all the time, so my kids are used to a heavier and healthier muffin.) I think some of the reviews are pretty critical. They didn't taste too salty or too oily to my family.

I took the advice from previous comments. Used only 1/4 cup oil and 3/4 cup applesauce. I only used a dash of salt. cut the baking poder down to 1 1/2 tsp and the soda to 1 teaspoon. I also added a teaspoon of vanilla. Next time I think I will add shredded apples also. I topped witih a sprinkle of brownsugar and cinnamon before baking also. Super good! My two year old ate them up and even my husband, who hates carrots, gobbled them down. :)

To be honest, I was a bit scared at first because I read the comments AFTER I put the muffins into the oven to bake. But to be fair to this recipe, I followed it religiously except for one thing: I used 2 cups of shredded carrot instead of 3. I don't normally bake, so I'm not at all sure how perfect muffins should be like. I thought the batter was a bit thick, but the muffins turned out perfectly (for me and my 7-yr-old at least). They rose nicely and filled the house with a really nice aroma. The only thing I'll change next time is perhaps to leave out the raisins, and that's only because I'm really not a big fan of raisins.

This recipe was really horrible. I can't believe I even tried it in the first place. Why did I spend all my money for a recipe I didn't enjoy? My advice to you, Don't try it! Honest!

I adjusted this recipe to make it a little healthier and to also use what I had on hand as our budget's quite tight. To add more flavor and spice, I soaked the raisins in unsweetened chai tea. I used whole wheat white flour, cut the baking powder and baking soda back to a teaspoon each, cut the salt back to a 1/4 teaspoon and to cut back on the fat and because I'm low on eggs, I used only two eggs then added in 1/2 cup nonfat plain yogurt, 1/4 cup vegetable oil and 3/4 cup homemade organic applesauce (what I did was figure that an egg is about 1/4 cup of liquid so when I subtracted two eggs, there was a half cup of liquid I needed to re-add). The applesauce and raisins add plenty of sweetness on it's own so I was able to get away with 1/3 of a cup of sugar. I started with one cup of carrot that I diced fine in my mini processor and really, that was plenty. I'm really trying to stretch what I had so I didn't want to use all I had in one muffin recipe. The outcome was really great. Moist muffin that had enough flavor and sweetness and you really don't miss the extra eggs, sugar or fat. This will make a nice breakfast/snack for us tomorrow. NOTE: Next time, I'd cut this back. One full recipe gave me 12 regular sized muffins and 18 mini-muffins. We'll eat them all gladly--it's just quite a gamble when you haven't tried the recipe first.

I just made these with the following changes: white whole wheat flour, 1 cup applesauce instead of oil, 1 tsp, cinnamon, 1/2 tsp each of allspice and nutmeg, only 2 eggs, frosted with cream cheese frosting. SO GOOD, MOIST, perfect.

I am pretty sure the problem is too many eggs. My muffins tasted distinctly like eggs. I added a strudel top to add a bit more sweetness and they were edibl

I also thought these were very salty and bland. I revamped the recipe- 1 cup whole wheat flour and 1 cup all purpose flour. 1/4 tsp salt. Egg beaters instead of eggs. 3/4 cup applesauce and 1/4 cup oil (like previous reviewer) and added 1 Tbsp splenda sugar. After these changes everyone in the house liked them much better!

This is indeed a great muffin recipe. The only problem with it is that 1 whole tsp. is too much salt. The last time I made this recipe, I cut the salt to 1/2 tsp., used whole wheat flour, and added about 1 tsp. of vanilla. The texture remained perfect and the flavor was fabulous.

This recipe is not one I would recommend! I don't like raisins so I left those out...but the recipe is very bland, there is no flavor to it what so ever. Too much baking soda/powder and not enough spices. Needs more cinnamon or nutmeg or all spice to give it extra flavor. Not a recipe I will be using again.

The changes that I made to this recipe tuned the rating to a five star! The changes are as follows: 1. substitue whole wheat flour. 2. Leave out salt. 3. Add 1 tsp. nutmeg. 4. Add 1/4 tsp ground cloves. 5. use a good quality Canola oil(has no taste or odor). 6. 1 tsp vanilla. 7. 1 apple peeled and chopped. I did not ice them as, I felt that they had enough flovour on their own. I will make these again and again! Yummm;)

Too much salt!! The muffins were salted!! But very soft.

After making the changes as previously suggested (applesauce for oil etc..), these were very good muffins. I've already made them again. The kids love them.

I liked these muffins. I changed it a little. Put only a dash of salt. Replaced half of the oil with "no sugar added blueberry applesauce". I like the idea of having these muffins on hand for my little ones for breakfast or snack. I can't get any of them to eat carrots that aren't hidden in something else.

So I was looking for a carrot muffin to use from my juicing recipe (carrots, apple, celery, kale, and ginger-mostly carrots and apples), and I found this one. My adjustments were to lower the amount of salt and soda, plump up the raisins in Grand Marnier/water/sugar over heat, add nutmeg, plus a nice cream cheese/honey/vanilla topping when they come out of the oven. Very nice!!!!

I followed this recipe exactly, and found the results to be extremely oily. The muffin liners were literally dripping with oil, and the muffins were very greasy. I made them for a party at my daughter's day care, and had to discard them and make another recipe. The flavor was good though, even without frosting.

Really like this recipe. I used the solids from juicing the carrots and and used avocado oil instead. I also added a teaspoon of vanilla.

I also substituted the oil with apple sauce and added walnuts and all spice to this recipe, I ended up baking them for 35mins and they still were not fully cooked.....

Difficult recipe to make but not because of the ingredients - it is a question of the baking powder and baking soda amounts...because the rest is okay.

I am with those that find the recipe too salty with too much bicarb of soda and not sweet enough. To be fair I did leave out the raisons and initiallly I thought this may have been the cause of the problem. However, I see that others who followed the recipe closely also experienced the same problem. However, unlike others, I quite liked the texture of the muffins (I didn't find them to oily) so, next time, I will probably just add more sugar, get rid of the salt and reduce the bicarb

Just made these, and all my kids liked them...even my ultra picky kid, who hasn't had a vegetable in years. I substituted the oil with applesauce (even exchange) and they are moist and delicious. Great Job!!

We found this to be a very good recipe, and have not even tried it with the recomended frosting. We are on our second batch of them, they freeze well, and make a great breakfast when warmed.

These were really good. I didn't have any raisins so I left them out with no problem. Also, to cut back on fat and calories, I replaced some of the oil with applesauce (about 1/3 cup) and used 2 whole eggs and 2 egg whites. Turned out great. Stay nice a moist for a few days.

I've made these atleast 10 times. I omit all oil and replace it with unsweetened applesauce. I buy matchstick carrots and blend them in a blender with the applesauce. I probably use 3/4c of applesauce and 3c carrots. I use 2c whole wheat flour, 1/2c brown sugar, 1/2c white sugar and 2 tbs cinnamon, I've added almond extract as well. I use the suggest amount of baking soda and powder and eggs and these turn out great! A healthy snack for my 3yr and she loves them so I guess that's all that matters!

I use freshly ground wheat and instead of sugar Aguave-Sirup, and just 1/2 cup of oil. After a day they are perfect. Everytime we are in for afternoon-snachk in preschool I make them.

I don't like cream cheese, so I didn't add the frosting. Very good! I tried adding more carrots, but then kids noticed there were vegetables! They don't eat them anymore :(

Tasty and easy. I used golden raisins and cut back the baking powder to 2 tsps instead of a tbsp.

Too salty and too oily, for sure. I used this as a base recipe for ginger mango muffins, using chopped candied ginger for the raisins and 2 cups of diced mango for the carrots. Subbed 1/4 cup of Thai chili-infused sesame oil for 1/4 cup of the vegetable oil, added 1 teaspoon ground cayenne. Next time I will probably cut down to a pinch of salt, reduce the oil majorly, and do a brown sugar crust.

Tried this recipe today to surprise my wife who was in dialysis this afternoon. The 2 teaspoons of baking soda made the muffins bitter and could not eat them. ...very disappointed with all recipes as this is the 2nd recipe that failed and I am no stranger to baking. :-(

I teach Family and Consumer Science and tried this muffin for the vegetable unit we are on. Usually I end up with five different results with just one recipe, but this one turned out the same in each kitchen!! I did follow the other reviews by reducing the powder, soda and salt. I also used the 3/4 c applesauce and 1/4 c oil. Believe it or not, the high school kids that ate this really liked it! Of course I left out the raisins(you know kids), but they were quite surprised at how good they tasted. I will keep using this recipe in class, and at home. I will add the raisins, and walnuts I think!

These muffins were very good but I took some advice and used 1/2 cup of applesauce and 1/2 cup of oil instead of the 1 cup oil the recipe called for. They were nice and moist. Next time I will add some more sugar.

I should have read the other reviews - way too salty. And a bit too bland. Not a big hit with my muffin loving family. Next time I will stick to my fav zucchini muffin recipe and jst swap in carrots.

I too made a few changes to this recipe and I must say they came out delicious. I added a handful of coconut flakes and a 1/4 cup of sugar.

These are the best carrot muffins I have ever had! I used the advice of some and only added half the salt. I used 3/4 cup applesauce sweetened with splenda and 1/4 cup oil. I used egg replacer. I only had about 2 1/4 c. carrots grated so that is all I used. I would say that 3 cups of carrots would not be too many and next time I will make sure I use 3 cups of grated carrots. The raisins sweeten it enough that you do not need extra sugar or icing, in my opinion and I may even use less salt each time until I see if it actually needs the salt as I am not a salt user. This is a incredible recipe and very healthy if you make certain adjustments.

These were very good with the suggestions by all the reviewers that included: sub 1/2 cup applesauce for oil, and use half whole wheat flour and other half white flour. All of my kids enjoyed this and I would have given the recipe 5 stars if it had been written with the above changes. A keeper of a recipe! You gotta love the reviewers who improve good recipes like this one!

My husband didn't care much for this recipe, but my kids love it! I usually use 1/2 cup oil and 1/2 cup applesauce. Great breakfast and they freeze well too!

I thought these were good, but not especially healthy with 1 cup of oil and 4 whole eggs! I used applesauce in place of the oil and next time will use egg substitute. I also think that 3 cups of carrots is waaay! too much. I made these for my son's share day at pre-school and I saw an awful lot go uneaten. I proably wont make these again.

I did not care for this recipe. The muffins were terribly oily.

These muffins came out greasy and way too salty. I scaled the recipe down, so I may have made an error, but I wouldn't make them again.

I also made these muffins and followed the 3/4 cup applesauce and 1/4 cup oil suggestion as well as the suggestions to decrease the salt and baking powder. I too added cinnamon and nutmeg. I also added one chopped apple and almond extract. The muffins were good and my family enjoyed them.

I usually read reviews before I make anything!! Wish I had, I will try with applesause addition, less soda, less baking powder, less salt, before I ditch recipe....

Healthy yummy muffins! And they freeze well too! Thanks!

It is funny, I never usually follow recipes...I just use them as a guide. So...for this one, I put yogurt in substitue for most of the oil, I used less sugar, and I used whole wheat flour instead. They turned out great and not too oily. But, I would never have used all that oil! yogurt or applesauce works as a great substitute.

We all really liked this! I disliked all the effort that went in to grating the carrots.

I wanted a recipe to "up-use" the pulp from my juicer and this fit the bill perfectly! The only other change I made was instead of using one cup of oil, I substituted a 1/2 cup of oil and a 4 oz container of applesauce - muffins were still moist and delicious.

Tasty, moist, and not too cakey-sweet. Great breakfast muffin.

Way... too much oil. I would have also liked to have more flavor. It was a little bland, but the raisins helped. I still had fun making it! Just have to make some changes for the future.

I followed the recipe without reading the reviews first and that was a mistake, there's just too much salt in this recipe. Otherwise, I would give this recipe 4 stars for great muffin-y texture and good rise but the salt needs to be cut by at least half and maybe slightly less baking soda. My toddler wouldn't eat these and he usually goes for muffins of any flavor.

I followed the advice of others here and substituted the oil with 1 C applesauce and 1/4 C oil, used 2 t. cinnamon, 1/2 t. nutmeg, 2 C of finely minced carrot, eliminated the baking powder and added 1 t. vanilla. They were good this way, but not exactly what I'd call "Awesome", but I didn't add frosting, just dusted with some powdered sugar.

These muffins were very bland. My four year old threw hers in the trash. No one would touch them. My suggestion is, if you do attempt these, slap as much icing on them as possible to try to give them a little sweetness. (and doesn't a sugary icing defeat the purpose of a healthy muffin?)

A big hit at my house! Both the 4 year old and the 40 year old boy loved them. Mine turned out moist, and the only difference I did from the recipe is to add a cup of walnut pieces.

These are amazing. Better than store bought, hands down! I hate cooked raisins so I left those out and I didn't frost them, but I didn't change anything else. They were super easy, and the texture is amazing.

Great place to start, but like many I made changes - still wasn't all that satisfied. Instead of the oil, I used applesauce (which I do with all my baking). The taste that was strongest to me was the baking soda so I'll have to decrease that next time. So the muffins weren't a waste, I just smeared some honey and almond cream cheese on top and YUM! I also substituted some carrots with shredded zucchini, added 1 tsp vanilla, 1/2 tsp nutmeg and 1/4 tsp of cloves.

These were great, even without the frosting! I might be tempted to add a bit more brown sugar next time. Also, they only took about 15-20 minutes in the oven.

Great way to get my kids and their friends to eat carrots! Soaking the raisins first definitely enhanced the juiciness of the muffins. Recipe calls for an awful lot of oil, though. Substituting apple sauce and/or orange juice makes these an even better nutritious snack. I don't recommend the icing from the other site, however. The consistency was runny, it tasted like a mouthful of cream cheese, and added nothing to the overall experience. These muffins are great just on their own!

We ate these without frosting. My kids enjoyed them fresh, but were disinterested in leftovers. I thought they were too salty. Other than that a fair recipe. Next time I will omit the salt and substitute apple sauce for half of the oil.

I followed all suggestions. I reduced the soda and baking powder and salt by 1/2. I added 1/2 tsp nutmeg and 1/4 cup white sugar. They were just ok, not bad, just a little bland, and I still taste baking soda. We are having them for breakfast, but I want to add a little glaze or honey or something to liven them up a bit.

I loved playing with this recipe I had about a cup of sweet potato casserole in fridge so I did the following 1cup all purpose flour, 1 cup graham flour, 1/2 cup, veg oil,1/2 cup applesauce, 1 1/2 cups shredded carrots, 1 cup sweet potato casseroles everything else same I topped them with cream cheese frosting with a splash of cinnamon extracts yummy better the next day with cup of coffee

This requires several bowls when making but is the unqualified BEST carrot muffin recipe i've ever used!

These were very good, I did sub chunky applesauce for the oil, and that added some taste as well as making them healthier. I also did not use a frosting, my kids loved them as breakfast muffins.

OOPS... I had the ingredients for this all mixed up before I read the reviews. PANIC! So I tripled the cinnamon, added an extra 1/2 cup of flour to turn down the oil, and added about 1/2 cup of maple syrup to sweeten the baking soda. (And I hadn't soaked the raisins, so I figured it could use the liquid). After all that, they came out pretty well!

Good texture, not too sweet. Should be frosted.

My kids loved these muffins. I didn't frost them. They taste great without frosting.

I wish I had read all the reviews first, I just went by the star rating. I agree with many others, too bland and way too much oil.

I did not care for these muffins. They may have been good, but the recipe uses too much soda. All I could taste was the baking soda!

These were very good. Not too sweet. I did add a sprinkle of nutmeg, and used white wheat flour, since that is all I had on hand. I also substituted half of the oil with applesauce. They were light, moist and very yummy. I served them with cream cheese and my family ate them up.

awesome indeed. i subbed 3/4 applesauce for the oil like the other readers and didn't use raisins and these came out pretty good. next time i might run the batter through the hand blender to incorporate the shredded carrots better, but awesome as is. my 1-year-old liked a lot too.

These taste salty. You can't tell there is any sugar in them at all. I would recommend doubling (maybe even tripling) the sugar. Also, I didn't have any oil so I used warm water. They were light and fluffy.

These were okay. The texture was good. But it needed something.

I also 1/2 my white flour with wheat flour. They did come out with a cakey consitency. I didn't change the amount of oil. My 2 yr old wasn't that happy with them but then I didn't put the icing on them. Mine also came out very greasy on bottom. I would suggest either adding more sugar/brown sugar to the recipe or definitely putting the icing on top.

Not much flavor, too much salt, consistency ok but a little too crumbly. Will find another recipe next time.

I will make these again. I read everyone's reviews and I made the following changes. I only used 1/4tsp of salt and 1tsp of baking soda. I used 3/4cup of apple sauce and 1/4cup of canola oil. The final product was fabulous!!!

This recipe is WONDERFUL! I made it with fresh carrots from my garden! They turned out amazing! The kids love them! Wonderful! Five stars!

My muffins turned out terrible. I followed the recipe exactly except I put walnuts in them instead of raisins. They were not at all sweet and very bland tasting. I'll try again but maybe try the icing with them and see if that helps.

I LOVE this recipe, I make it all the time, it's quick and yummy - I add flax seed, a little oat bran, often some walnuts/pecans, and sometimes sub apple sauce for the oil - muffins always turn out awesome and are usually gone in 2 days!

These were good, but not great. I will probably not make again as I have a better carrot cake recipe that I can use instead. There was nothing wrong with them, but nothing special either, sorry.

This is a great recipe but it needs more cinnamon and less baking soda.

Good base recipe. I omitted the raisins, added shredded apple, 1/2 cup of oatbran and substituted whole wheat flour for half the AP flour. I also followed the advice of other reviews and reduced the baking powder to 2 teaspoons and baking soda to 1 teaspoon. I also made a low carb version with splenda instead of brown sugar and added chopped walnuts. Both recipes were well received.

This recipe is obviously missing something.... No flavour at all.

It should have 2x as much born sugar.