I substituted strawberries for raspberries because that's all I had and they turned out delicious. I did add a little extra of the strawberries since they are not as flavorful as raspberries. I did not find the muffins dry - even the next day. In my opinion the texture was perfect for a muffin - not too dense like I have found with some other muffin recipes. Thanks for the great recipe!

Reviewed On: Sep. 3, 2009

When making this cake, the batter was very thick and had an almost gummy consistency. It was so thick the beaters on my hand held mixer could barely move and the mixer ended up over-heating and turned off! I was tempted to add more liquid because of this but stuck with the recipe as written due to all the good reviews, and the cake turned out delicious. I just wanted to share this for newer bakers like me so no one is put off by the thick batter.

Reviewed On: May 27, 2009