Reviewed: Nov. 9, 2009

Yum! Even better with cream cheese frosting!

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Reviewed: Sep. 5, 2009

Yum! I used raspberry yogurt and about 1 cup of fresh raspberries, then followed the recipe exactly. The batter did seem a bit thick but they turned out beautifully. Thanks for a healthier sweet snack!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 2, 2009

I needed a snack for my daughter after her nap and was tired of feedding her the usual grapes and cheerios so I made these in my mini muffin pan (baked for 17 min) and they were perfect for her. I used frozen strawberries and light sour cream since I didn't have yogurt on hand. I also added a tablespoon of ground flax and 1/4 cup of wheat germ to make them more nutritious and she loved them!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 27, 2009

Very moist. If you like cornbread you will really enjoy.

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jss

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Reviewed: Jun. 10, 2009

Made these since I had an abundant amount of strawberries I picked. They were delicious. Don't put too many strawberry pieces in each muffin to keep them from becoming soggy after they are baked. Distribute them evenly.

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Sweets etc...

Cooking Level: Expert

Home Town: Catskill, New York, USA

Living In: Wappingers Falls, New York, USA

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Reviewed: May 30, 2009

Followed the recipe exactly, using fresh strawberries, and they turned out great ! Moist and tasty, with no hint of burning or sticking using a greased muffin tin.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: May 15, 2009

so good, you can substitute any fruit, and use less sugar

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MSSTRAUME

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

I made these tonight and they are already almost half gone! I love the mix-and-match options this recipe provides - I'd love to try it with lemon yogurt/blueberries, raspberry yogurt/raspberries.... I used brown sugar instead of white, and used ~2c flour instead of the flour/cornmeal mix. I only had ~1 1/2 c frozen strawberries, so I added in one frozen mashed banana. I will definitely make this again.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 4, 2008

We love this recipe. The only change I made is substitute 2 Tablespoons of oil and 2 Tablespoons of milk for the butter. These muffins are good hot. They only store well for a few days, so eat them fast.

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Shannon F

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Reviewed: Jan. 13, 2008

Delicious! I sub'd GF flour for all-purpose flour and apple sauce for the egg to allow for my son's allergies and it was a big hit.

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Lorelei

Cooking Level: Intermediate

Living In: Wesley Chapel, Florida, USA

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Reviewed: Dec. 30, 2007

These were excellent! I made them with organic french vanilla yogurt and frozen organic peach slices, chopped into small pieces (not quite 2 cups though, more like 1 - 1 1/2 c). I also reduced the cornmeal to 1/2 c and added 1/4 c wheat bran. They were delicious warm and also good the next day - I reheated them in the microwave for 12 seconds for breakfast - yum! Next time I think I will try substituting applesauce for the melted butter.

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3rdElizabeth

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

this is the second time ive made these- they are delicious! i used cup of blueberries and one cup of strawberries- mmm! im sure ill be making these many more times :-)

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Emma

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 19, 2007

Came out kind of oily and wasn't a fan of the texture.

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DANIELLE860

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Reviewed: Aug. 15, 2007

I loved the idea of a strawberry corn muffin, but I modified this recipe to make it a bit healthier. I substituted with 1/4c of Splenda, 2tbs canola oil, and added 1/4c skim milk and 1 tsp of vanilla extract. I also only used 1 cup of chopped strawberries and used 1 cup of whole grain corn flour instead of 3/4 cup of cornmeal. By doing so I eliminated the saturated fat, halved the sodium, halved the sugar, and doubled the dietary fiber. My family loves them! Thanks for the idea.

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TAROSE

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Morgan Hill, California, USA

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Reviewed: Aug. 15, 2007

I made these a few weeks ago. I was very excited to give them a try....the combination sounded really interesting. I didn't change anything in the recipe. When they were fresh from the oven they were pretty good....but as they sat the berries made the muffins mushy....and that wasn't appealing....I don't think I'll make them again....sorry Shelley but thanks anyway.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jul. 29, 2007

Ok. Not that flavorful.

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JONESS13

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Reviewed: Jul. 24, 2007

I will not be making these again. I like light and fluffy muffins, these were dense and just didn't appeal to my family.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

I made these muffins for a work breakfast, and they got rave reviews. I made them in "big" muffin tins (the kind that only has 6 per sheet), and was able to make 8 muffins with this recipe. I loved how light they turned out - the yogurt is a great touch. Thanks!

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Katie

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Reviewed: Jun. 17, 2007

These muffins are easy to make and so versitile; I use whatever kind of fruit I have on hand (blueberries, strawberries, cherries, etc) and the corresponding yogurt flavor. The come out perfect every time and get rave reviews.

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