19 responses

  1. rachel
    June 26, 2010

    hello my name is rachel and i just wanted to tell you that i love all your recipes!!! Only one problem. I wish you had the nutritional facts listed. Maybe I’m missing something and you might tell me where they are. Thank you sooo…much! keep doing what your doing because you have truly made a difference in my life:) **rachel**

  2. Katherine Lawrence
    June 28, 2010

    Hi Rachel,

    Thank you – I’m glad you like the recipes! I do not have the nutritional analysis for all of the recipes, but here is the information for the Creamy Cruciferous Risotto. I wil be sure to include it in future recipes if I have had them analyzed. Thanks, Katherine

    Per serving (1/4 of recipe):

    256 calories
    2.2 g fat
    0.4 g saturated fat
    7.4% calories from fat
    0 mg cholesterol

    11.3 g protein
    50.8 g carbohydrate
    5.7 g sugar
    10.5 g fiber

    604 mg sodium
    88 mg calcium
    2 mg iron
    57.9 mg vitamin C
    393 mcg beta-carotene
    0.4 mg vitamin E

  3. Jitka
    July 5, 2010

    Hello Susan,
    i’ve made these a few times now and i love them (maybe a bit too much ;-)I was just wondering about one thing – when I bake them, they rise and look like regular muffins, but eventually they kind of deflate and end up not having that typical muffin top that most people love :-) any advice on what I may be doing wrong?

    Thank you!
    Jitka

  4. Katherine Lawrence
    July 5, 2010

    Hi Jitka,
    I’m glad you like the muffins… I know what you mean about them deflating and I’m not really sure what to do about it :( I thinking using “Egg Replacer Powder” might make them more airy. I’d use the equivalent for 2 eggs in the recipe and see what happens. I’ll try to make them again using the Egg Replacer once I get some free time. Thanks! -Katherine

  5. Jaclyn
    July 23, 2010

    I haven’t tried this recepie yet but I will tonight, and when doing muffins try not to mix the wet mixture with the dry mixture too well, it should always be clumpy and still “dry”. That should lift the muffins up. I only know this because I used to be baker!

    Hope it works!

  6. laloofah
    August 22, 2010

    We had these while on vacation at Elm Cottage B&B in Searsport, ME last month, and I’ve made them twice since returning home! They’re indeed moist and delicious, and I have not experienced the “deflating” problem, despite making no adjustments for baking them at our high (5500′) altitude.

    Organic apples have been cost prohibitive here lately, so I substituted an organic pear. (Yum!) I also used half agave nectar/half sucanat, which I we thought added even more flavor. And in an effort to preserve my walnut stash for another recipe, I combined coarsely chopped pecans and walnuts for the topping. Delicious! We adore muffins, and this is a new favorite!

  7. Jill ovnik
    August 28, 2010

    Hi Katherine!

    I would try mixing flax with some water and letting it gel up a bit like egg- then add?
    Just a thought. Jill

  8. Kim von See
    November 13, 2010

    Katherine,
    These sound delicious! I’m considering making them for a potluck, but I want them to be smaller and more snack-sized. Would adjustments need to be made to the baking time and temperature if they were baked in the tiny muffin tins?
    Thanks!
    -Kim

  9. Katherine Lawrence
    November 13, 2010

    Hi Kim,
    I hope you enjoy these! If you use the tiny muffin tins, I would start with 12 minutes at 350 degrees. Then, insert a toothpick in the center to see if they’re cooked through. If not, add 3 minutes at a time.
    Thanks! – Katherine

  10. Mary Way
    December 29, 2010

    Hi Katherine: I would love to try these muffins. Do you think they would freeze OK? My mornings are very short on time. Also, do you have the calorie information for one muffin? Thank you very much.

  11. Katherine Lawrence
    December 30, 2010

    Hi Mary,
    Yes, these muffins freeze well. I apologize, I have not had time to calculate the caloric information for them. Sparkpeople has a good tool for it, but I am behind on getting my recipes in. If I get a chance to, I will let you know. Happy New Year!

  12. Frankie
    February 4, 2011

    Hello – what is the nutritional information for the veggie confetti muffins.

  13. Ellie
    July 7, 2011

    Hi Katherine,
    I have a nut allergy and was wondering if you have a recommendation for replacing the walnuts? Thanks very much :)

  14. Katherine Lawrence
    July 8, 2011

    Hi Ellie,
    The walnuts are just sprinkled on top, so it doesn’t change the flavor much to leave them off. Several times I’ve just been out of walnuts and made the muffins without them and they’re still delicious! If you wanted something crunchy, you coudl always sprinkle whoel flax seeds on top just before baking. Thanks, Katherine

  15. Marie
    December 15, 2011

    Hi,

    Just checking if the calories for this recipe was calculated yet.

    Thanks,
    Marie

  16. Susan
    May 27, 2012

    Hi, Can you tell me the nutritional content of these muffins please?

  17. Valerie
    June 22, 2012

    Has anyone tried a non-wheat substitution for this recipe?

  18. Eva B
    October 9, 2012

    I used all purpose GF flour and teff flour and they turned out great!

  19. Crystal
    April 14, 2013

    Hello! I make these muffins in my Montessori toddler community (without the walnuts due to an allergy in one of the children). The children LOVE these muffins and enjoy the work of stirring the thick batter. It’s a terrific way to incorporate veggies and fruits for children who are wary to try them separately. Thanks for sharing this terrific recipe!

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