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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Michele


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Reviewed: May 8, 2007

Moist. With the cornmeal they have a different and very good taste.

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Mar. 15, 2007

These muffins were okay, but I don't think I would make them again. I didn't have strawberries so I used raspberries instead. The muffins didn't seem sweet enough.

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Cat Berner

	Cooking Level: Intermediate Home Town: Immokalee, Florida, USA Living In: Edmonton, Alberta, Canada
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Reviewed: Jan. 30, 2007

so easy. tolerates changes well- my frozen berries got mushy so instead of blending them into the batter i did 1/2 batter/spoon of mushy berries/ 1/2 batter. I ran out of berries on the last one and used a spoon of jam. I only had self rising cornmeal so I decreased the baking powder to 1 tsp. Nice texture and flavor, will make again but I will make 10 to 11 muffins instead of 12- I like them raised just over the top of the pan and these were a bit short. ? maybe I needed that extra 1/2 tsp of b. pwdr. Thanks

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mom

	Cooking Level: Intermediate
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Reviewed: Aug. 15, 2006

These muffins presented a strange mix of salty and sweet, but they were quite good!

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SECONAWAY21

	Cooking Level: Intermediate
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Reviewed: Jul. 12, 2006

Very good texture and a slight strawberry-cheescake flavor. I sprinkled organic sugar on top to enhance the crust.

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Corinne

	Cooking Level: Intermediate Home Town: Wilmington, Massachusetts, USA Living In: Concord, New Hampshire, USA
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