Reviewed: May 10, 2012

Very easy, very tasty, and very simple. I used fresh strawberries and blueberry yoghurt - the combos are up to you!

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Reviewed: Jan. 19, 2012

exactly what I was looking for, I subbed 1/4 of the cornmeal with Millet as I really Like crunch....and added a 1/2 tsp of lemon extract. topped with cornmeal before baking and have to say yum! used blueberry yogurt and blueberries defrosted.

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carenscuisine

Reviewed: Dec. 16, 2011

I had the same problem as several reviewers... as written the dough was impossibly thick and dry, no way was I going to be able to turn it into muffins. I didn't add anything, but chose to make a loaf instead. It tasted good, my kids loved it, but not sure how to fix it for muffins. As for gooey strawberries, that is just what happens with strawberries I have found. I see how some wouldn't like that. I'm only giving 3 stars due to not being able to bake as intended (in muffins).

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elenaj

Reviewed: Aug. 24, 2011

The purpose in baking these today is that I have some fresh strawberries and a 6 ounce container of strawberry yogurt that I need to use up. Instead of AP flour, I used 1 cup of whole wheat flour and followed the rest of the ingredients and directions. I added the dry ingredients in small batches to incorporate the batter well. The batter is thick, however, it is also wet, not dry, and still manageable. I filled each muffin tin 3/4 full and I ended up with 14 muffins. My muffin tins may be a bit smaller than other bakers. These baked up quite nicely in 25 minutes. The muffin top is a nice yellow color with bits of red strawberries peeking out. It made for a nice looking treat. The strawberry taste is definitely there, juicy and sweet, and a plus for me. The texture of the muffin is nice and I believe that it is the yogurt that helps to make this a moist muffin. This is definitely a cornbread - with fruit inside. This recipe leaves room for a variety of other fruit flavors such as raspberries, blueberries, peaches, mixed berries, etc. An easy recipe to bake and a nice, refreshing snack.

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OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 26, 2011

My family loved this recipe. But if you are looking for a very sweet muffin - this is not for you. The muffin's natural sweetness comes from the strawberries and yogurt. I followed a reviewer's suggestion and up my butter (margarine) amount to 1/2 cup. I did not have strawberry yogurt but only cherry, we could not tell the difference.

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sunflower25

Cooking Level: Intermediate

Home Town: North Chicago, Illinois, USA

Living In: Highland Park, Illinois, USA

Reviewed: Jun. 12, 2011

Great for a breakfast muffin. I think my family was expecting more of a dessert muffin, so they gave it a pretty good smack-down. But we ARE talking about a muffin with the calorie content of a granola bar (as opposed to a normal muffin, which has pretty much the same nutrition facts as cake), and for that it's pretty eatable.

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Meditatia10

Reviewed: Apr. 25, 2011

My husband loves strawberry muffins out of the pouch, and I have been trying to replicate them with a homemade recipe. Sadly, this was not it.

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Apr. 15, 2011

These were okay, but not great. The flavor of the cornmeal was nice, but we didn't care for the crunchy texture. We also would have preferred a little more sugar, making these a little sweeter.

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Apr. 6, 2011

This was moist and had a nice flavor. I wasn't sure about the cornbread texture but it didn't taste like cornbread, it tasted like a strawberry muffin just with a gritty dense cornbread texture. I drizzled a little vanilla glaze over the top to dress it up a bit for my family and maybe distract them from the cornmeal part.

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