Reviewed: Jan. 24, 2012

Great way to use up berries before they go bad

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Reviewed: Jun. 11, 2011

These are very yummy but I think they would be better if the base muffin mix was probably doubled and the "filling" reduced. I would also double the topping... or close to it. There was too much filling to be a real filling... it was more like a layer. It's really really good but it would be better if it was in the center of the muffin instead of a layer on it.

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STARLA66

Cooking Level: Intermediate

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Jul. 17, 2010

Very dry. May need oil or maybe more milk?

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StacyB

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Reviewed: Nov. 28, 2009

Very tasty breakfast muffins, or a nice snack.

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LSBUI

Cooking Level: Intermediate

Reviewed: Nov. 10, 2009

these were yummy, just wish they had more berry through out

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amanda6290

Cooking Level: Intermediate

Reviewed: Mar. 26, 2009

I thought this recipe was excellent I made it for my family, just be carful you don't let them over cook.

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lollipopgurl

Reviewed: Jan. 1, 2009

They were good- I thought the cream cheese would stand out a little more and i think dried or frozen berries would work just as well as fresh

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ladyrebecca25

Cooking Level: Expert

Home Town: Grand Junction, Colorado, USA

Living In: Arvada, Colorado, USA

Reviewed: Nov. 5, 2007

I sorry, but these were not good. I followed the recipe exactly, which I usually don't do, and there were several problems: there was not near enough batter, the batter was flavorless, and the cream cheese layer turned out dry. Hopefully they turn out better for other people.

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BUBU23

Reviewed: Sep. 29, 2007

First of all, let me say that I'm sure this would be absolutely delicious if you follow the recipe exactly. But, I made some changes, and I'm incredibly happy with the result. First, I used whole-wheat flour instead of all purpose. Second, I started out with 12 oz. of raspberries, took out the cup and a half for the topping, coated the rest in flour, and then folded them into the dough before pouring. I also used miniature breadpans instead of muffin tins, and this made about 4 2"x4" loaves. Oh, and I used 8 oz. cream cheese instead of 6. If you want something perfect to look at, I don't recommend this because it was nigh upon impossible to get the finished product out of the pan without deflowering it somewhat. But man oh man, is it delicious!

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