Reviewed: Nov. 8, 2009

I find that after baking, the muffin is less moist, therefore tends to stick onto the paper muffin cup. Has tried twice and both results the same. Although the taste is ok, but don't think I'll follow this recipe...... will try others instead.

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shirleyhtt

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Reviewed: Oct. 31, 2009

Excellent Recipe! I was craving muffins but had no muffin mix in the pantry. I used this recipe to make cinnamon apple muffins using 2 gala apples cored and peeled and then finely chopped. I also added 1.5 teaspoons of cinnamon and .5 teaspoon of nutmeg to the flour mixture. They were a big hit and a recipe I will return to. I look forward to using this basic recipe to make bacon cheddar cheese muffins.

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Yvonne P.

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

This is a great base. I just got done making them. I substituted peach applesause for the oil. This is what I had on hand. It is the little single serve no sugar added applesauce. I added the whole thing. Then I went to my fridge and grabbed all the half emptied jellies and started putting them in a 1 cup measuring cup. Note: I use Polaners all fruit jelly. I don't know if this would work with the more sugary jellies. I used a mini muffin pan and baked them for 15 min. They are wonderful. I will be taking them to the baby shower I am co-hosting on Sunday. Thanks Lori!

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heather

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Reviewed: Oct. 20, 2009

Great muffins. Very quick and easy to make. I made a batch with shredded cheese and bacon that were great. Also made a batch with frozen blueberries that were good, but would add vanilla next time. They seem very versatile, holding on to this one.

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dave

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Reviewed: Oct. 15, 2009

These tasted delicious! I had some trouble keeping them from falling apart, but I think that's because of my modifications, so it still gets a 5. I used whole wheat flour and a little less oil. I lightly sauteed some chopped up apples with cinnamon, sugar, and butter and added that for half, and put a spoonful of strawberry jam in the other half. The apple ones were great but I don't think I'd make the strawberry jam ones again. Thanks for a very versatile recipe, and thanks to the reviewers for giving me filling ideas!

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 13, 2009

This is a really good basic recipe. You can do a lot of experimenting with the ingredients.

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Robin B

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Reviewed: Oct. 13, 2009

These were great! I made a double batch of mix and then did three things with it. First I filled full size muffin tins 1/3 full with batter, then added jelly, then the rest of the batter. Those came out soupy in the middle but still tasted great. Next time I will swirl the jelly in the batter first. Then I added 1t of cinnamon to the mix and filled 24 mini-muffin tins. I put cinnamon sugar on top. Those came out good, but a little crunchy on top. Next time I will put the cinnamon sugar on after they bake. Then, I poured the rest of the batter in a 8" round cake pan and threw some blueberries in it. It came out perfect. I changed the recipe a little based on other reviews. I added 1t vanilla to the batter and I used 1/2 cup applesauce instead of oil. I used 1/2 cup whole wheat flour. Next time I may try splenda instead of sugar to make them more healthy and up the amount of whole wheat flour. Overall, this is a great recipe that was super versatile and easy. I will definitely be making it again.

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Celeste

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Reviewed: Oct. 7, 2009

very easy! i put the muffin mix in the tins, added a smidge of cream cheese on the top, then covered with more batter and then sprinkled with rainbow sprinkles and baked them. very nice!

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monica

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Reviewed: Oct. 3, 2009

Love it! I triple the recipe and freeze them. Peach and brown sugar is one of our favorites but you can do anything with these muffins.

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DONNASED

Cooking Level: Intermediate

Living In: Lockport, Illinois, USA

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Reviewed: Sep. 26, 2009

i made this as a savory muffin. the texture was very nice, however, it was a little on the bland side for us. i used cheddar cheese and jalapenos. i cut back the sugar to 1/4 cup; not sure if that is what the problem was. i will use this recipe again though for some sweet ones, and perhaps try it again for the savory. thanks

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Sep. 26, 2009

Very good basic muffin recipe. I love how you can add different ingredients to make it your own. I prefer the plain recipe. I also used ener-g egg replacer and it worked great.

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

So easy to make and the ingredients I can easily find in my kitchen. I gree that it is a good base muffin recipe. Added chocolate chips in the batter and it tasted yummy.

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Sep. 21, 2009

This recipe represents what muffins ought to be. YUM!

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Amy D.

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Reviewed: Sep. 19, 2009

Did not like these muffins. Not making these again!

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DianeA

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Reviewed: Sep. 18, 2009

I agree with the others. A good base recipe that you can add just about anything to. Easy to do and it tastes good... it's just not a 'wow' recipe that gets 5 stars from me.

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MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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Reviewed: Sep. 16, 2009

This is a really good basic muffin recipe. It's very versatile and not difficult at all to prepare. Moist and delicious.

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WILKSTER2

Cooking Level: Intermediate

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Sep. 11, 2009

This is a great versatile recipe to have on hand. They would be very plain and bland as written, but are meant as a base recipe for you to be creative with. I made the batter and added blueberries (tossed in flour to prevent sinking) to 1/3 of the batch, and lemon zest and poppy seeds to the other 1/3 and strawberry jam in the middle of the other 1/3 to feed a crowd with differing tastes. People thought I spent hours in the kitchen whipping up different varieties of muffins... and it only took about 20 min to whip up all the batches. (fooled them!) I may try using melted butter next time in place of the oil to give these muffins a richer taste. Will also add some vanilla, almond or maple extract to add some flavor. Overall great recipe that bakes up well, but just requires some creativity to personalize- have fun!

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molly123

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 2, 2009

You can't beat the flexibility of this dish. Best ever might be a stretch...but its a good one to memorize and whip up with anything.

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Nicole

Cooking Level: Intermediate

Home Town: Belvidere, Illinois, USA

Living In: Plymouth, Minnesota, USA

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Reviewed: Aug. 29, 2009

this is great! I made this recipe into a breakfast bread rather than muffins and it is divine. I love a recipe that is flexible and uses simple ingredients that I always have on hand. This one certainly fits the bill. If you want to add some easy flavor just put in your choice of extract. I put in some lemon and this was delish! I have another loaf of blueberry bread in the oven right now. No one can hardly wait til breakfast!

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gr8artc1

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Reviewed: Aug. 24, 2009

This is a great, basic recipe with so much room to substitute and add to, as desired. I used about half wheat flour and apple sauce instead of oil. I then made a batch with a cup of coconut, a cup of crushed pineapple and a maraschino cherry cut into four to make a pina colada muffin... it was great! The batch of blueberry muffins were awesome, too. Thanks for such a great base recipe!

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