Reviewed: Nov. 22, 2009

Spectactular! I added a handful of shredded coconut, a splash of vanilla, 2 tbs of raspberry jam, and some lemon. The texture was perfect. I can't believe how versatile this recipe is. I actually used 1.5c all purpose flour, and .5c self-rising flour because I ran out. They came out fluffy and nice. I'll probably keep doing that. This will be the only muffin recipe I'll ever need.

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Kristina

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Reviewed: Nov. 21, 2009

Average, not great

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Linda M.

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Reviewed: Nov. 20, 2009

The only changes I made to this recipe is 1 1/2 tsp of vanilla extract. A lot of the comments said that it will burn if you bake it for a full 25 mins but it did state in the directions that you should bake them for 25 mins or UNTIL GOLDEN, so I only bake it for about 15 mins, and it turned out just great. By the way, I make it with 1 cup of fresh blueberries.

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3water

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Reviewed: Nov. 17, 2009

hmm, I'm a bit stumped as to why there are so many 5 star ratings. I was disappointed with these even though I followed the recipe exactly. The only thing I had added was my own homemade preserves in the middle of the muffin. Coming out of the oven, they looked like they baked up okay but then they totally stuck to the muffin liners and just didn't have a great taste; quite bland actually. I was so looking forward to a great muffin this morning with my homemade preserves but this is definitely not it. Sorry for the not-so-great rating but this seemed like a waste of ingredients in my opinion.

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shari

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Reviewed: Nov. 16, 2009

This recipe is a terrific jumping off point. I have made exactly as written; I have used WW flour; I have added blueberries, chocolate chips and even mashed pears and they always bake up perfectly. They truly are the best ever!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Nov. 15, 2009

Made these with the kids for breakfast this morning. I filled them with some orange marmalade and sprinked the tops with some raw sugar. Came out very nice :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 14, 2009

AWESOME! I was so happy to find a good base recipe because messing around with different flavors is my thing. The first time that I made these I made pecan pie muffins. I used 3/ cup milk and 1/4 cup apple cider, cinnamon, apple sauce for the oil, vanilla, and candied pecans (pralines). I only used 2 tbs. of sugar because the nuts were covered in sugar. They poofed up HUGE and beautiful. I will be using this recipe for MANY, MANY more variations.

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dani

Cooking Level: Intermediate

Living In: Suwanee, Georgia, USA

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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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