I made blueberry muffins from this recipie. Although it wasn't quite as good as from the box or quite sweet enough for me, it was by far the best blueberry muffins I ever ever made from scratch. I added a splash of cinnimon next time I may add nutmeg too.

These are great muffins! I used this recipe to make muffins once and then again to make a blueberry muffin cake. I recommend adding blueberries & a little lemon extract, put it in your muffin tin and add a bit of cream cheese to the middle of each muffin... it's SOOO good. :) However, on the savory side of this, I just don't see how it could work unless you omit the sugar called for.

So fast and extrememly easy to make! I used up some leftover grated carrots(about 1 1/2 cups) and added a pinch of cinnamon. This is a great base recipe for any kind of muffin you like! I tried Katie's advice(on the first page in reviews)to get them to dome, but unfortunately it did not work. Still came out great though! Not five stars, only because they are not the "best ever". Did not have that bakery texture I keep looking for. They were a bit on the chewy side, even though I did not overmix at all. Thanks!

I'm not too sure about this one. I followed the recipe to a T and added 2 peaches since they are in season. I think it tasted similar to cornbread. My two year old wouldn't even have anything to do with them. =/

Delicious, easy, and versatile. I make this recipe virtually fat-free by using skim mink, orange juice instead of oil, and egg beaters.

I made mini muffins with this recipe and they turned out great. I tried putting in mandarin oranges, but they didn't taste too orangey. Next time I'll add some orange flavoring or some juice. My nine month old loves them, the mini muffins are just the right size and shape for his hands. Whenever I give him one he gets so excited! I think he's eaten more of them than anyone else in our family! I cooked the mini muffins at 400 degrees for 10-12 minutes and they came out perfect. They taste great warm with a little sweet cream butter on top. Yum!

These are okay. Very bland...even with additions...would take a lot of work to make them really good, but it's do-able, overall an okay basic base recipe.

Great recipe! I doubled the recipe and added 2 cups mashed bananas and 2 cups raisins... in addition to a dash of cinnamon! :) They turned out fantastic. I think the bananas added a bit of a fresh, sweet taste.

They were really amazing! I used a sugary french icing as topping.

Truly a great muffin recipe. Sort of cakey but not too heavy. We always make it with berries of some sort and they always come out wonderful. I love the fact that it is easy and requires primarily pantry items.

I use this as my muffin base always! I'm always asked for this recipe.

Great recipe - they are rising really high in the oven right now! - thanks this is just what I was looking for, a basic recipe our English cupcakes are not the same these are the real deal ;)

Great! - I added dried cherries. I needed less cooking time than the recipe called for.

These were okay, but missing a little flavor. I added a teaspoon of vanilla, a teaspoon of cinnamon, and I used frozen mixed berries.

I used blueberries in these and they were good. I did add 1tsp. cinnamon but think though that they weren't quite sweet enough. So maybe next time I will add a tad bit more sugar and see what happens. I have some strawberries I want to use so that what I will do next.

This aren't the best ever muffins. Day one they were good, but not fabulous. I put raspberries, strawberries and blackberries in them. By day two they were too dense. I know berries make them more moist but this was sad. Over all I'm giving this one a 3. They rose up ok and looked ok, but my rating is just for taste.