Reviewed: Mar. 22, 2007

Simple and good. Nice for office people

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NAHEED17

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Reviewed: Mar. 15, 2007

great muffin recipe. turns out really yummy.

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LTHAKHIN

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Reviewed: Mar. 7, 2007

These muffin are great. Thanks for sharing!

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ririe

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Reviewed: Mar. 4, 2007

Wonderful muffin base! I added chopped apple and extra cinnamon. A good, rather healthy breakfast or snack. I'm looking forward to trying some different mix-ins.

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Feb. 28, 2007

These were okay. They were kind of tough, and the kids weren't overly thrilled by them, even with choc. chips. Hoping to find one that is a little cakier and not quite so heavy.

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C. Waite

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Sandy, Utah, USA

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Reviewed: Feb. 18, 2007

This is a great recipe. It is so easy and simple--I use it every Sunday for breakfast muffins and change it up each week. I usually use half wheat flour, and add some flax or wheat germ as well. I also really like using 1/2 c. white sugar and 1/4 c. brown sugar instead of all white. They taste great--a really flexible yummy recipe.

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Morgen

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Reviewed: Jan. 11, 2007

Excellent easy recipe! I made one batch with some leftover dried fruit that I had in my pantry...they came out so yummy! A great base recipe for all kinds of yummy muffins.

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bmmcintosh

Cooking Level: Intermediate

Home Town: Greenport, New York, USA

Living In: Oakland, New Jersey, USA

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Reviewed: Jan. 6, 2007

Oh my yummy goodness! I used all Splenda instead of sugar and fat free vanilla yogurt instead of the oil. I then added a teaspoon of vanilla and one of cinnamon plus 1/2 t. soda (which Splenda suggested). When I tried the finished product I was fully prepared to shrug my shoulders and say "well, not bad for a low fat, lo cal muffin" but this muffin is so yummy and adaptable!!! My husband has already requested a second batch.

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Heather

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: South Bend, Indiana, USA

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Reviewed: Dec. 25, 2006

I made these with 2 cups of stone ground wheat flour, a little wheat germ, 2 TBS oil and 1/4 cup sugar. Healthy and good. I also did another batch with 1/2 wheat and 1/2 white flour, then ground up some walnuts/chopped them and added them ot the dry ingredients with some brown sugar and then once I had the muffins in their tins I piped soe nutella into the center of each one. SO GOOD and EVERYONE loved them.

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Cori

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Dec. 6, 2006

This was so yummy! I woke up, wanted some type of warm bread, and 30 minutes later I was eating these delicious muffins! Try this recipe, you won't be sorry.

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tkemp44

Cooking Level: Intermediate

Home Town: Macclenny, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 28, 2006

these were good, not great. you definately need to add some flavoring to them or they just taste like sugary nothing. they are also very very sweet, so i'd cut back on the sugar if you want to make savory muffins. i added bananas, walnuts, cinnamon, nutmeg, and brown sugar to make banana nut muffins. they were pretty good, but not the best muffin recipe i've used.

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wannabebaker

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Auburn Hills, Michigan, USA

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Reviewed: Oct. 27, 2006

i really enjoy this recipe. i made it with frozen cherries, blueberries and raspberries. can't wait to make it savory tasting!

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gajo

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Reviewed: Oct. 25, 2006

This is a pretty good starting point. I like to omit the oil and replace it with about a half cup of apple sauce. I then toss in some cinnamon chips and a tsp or so of cinnamon. Makes for a decent low-fat apple cinnamon muffin

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JMHRUBY

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Otsego, Minnesota, USA

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Reviewed: Oct. 21, 2006

Decent, but tried it with cheddar and bacon. Even after decreasing the sugar to 1/2 cup, it was still too sweet.

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S.M.

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Reviewed: Oct. 21, 2006

These are simple and delicious. I like to mix the dry ingredients and place them in a bag with the instructions on how to prepare them. Then I give them as Christmas gifts along with a homemade jar of jam.

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ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Oct. 14, 2006

Not that this recipe needs another 5 star rating! Excellent recipe, so much variety to a basic recipe that turns out great every time. I have made these with raspberries, chocolate chips, blueberries, or strawberries.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 3, 2006

This muffin is amazing. They are moist and soft and just so yummy!

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Kooking Kayla

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

Really nice muffins. I put in some chopped white chocolate and frozen raspberries. Very good!!! I'll try other combinations again such as blueberry, chocolate chip, banana walnut...yum!!

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 29, 2006

I'm going to try these again because my turned out pretty tough. Instead of using vegatable oil, I used apple sauce because I didn't have any apples! I'll try this again.

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Nathalie

Cooking Level: Beginning

Home Town: Port Credit, Ontario, Canada

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Reviewed: Sep. 28, 2006

These were very easy to make a they looked great when they came out of the oven. I added a little vanilla essence and some mini chocolate chips and used the batter to make mini muffins. They were a little bland, but overall quite tasty. Might add more vanilla next time.

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