Reviewed: Dec. 27, 2008

These muffins were great. I made them completely plain and slathered them with homemade strawberry jam before eating... Mmm Mmm! The batter alone was so tasty I licked the bowl clean :) I will try different add-ins next time I make them. Thank you for a great recipe!

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Rachel

Home Town: Independence, Kentucky, USA

Living In: Walton, Kentucky, USA

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Reviewed: Dec. 20, 2008

These were good. I used banana in mine. I always use applesauce intead of oil too. I had a little leftover batter after 12 muffins, so I made mini muffins too. They cooked about 10 min. with the mini ones. Yum!

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

Really simple with great taste. I was able to make with a 2 year old helping. I made 6 "naked" ones and we both loved them. The others I added coconut and brown sugar to. I started the oven at 425 then lowered to 400, and baked about 20 minutes.

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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

I was totally skeptical of this recipe. I couldn't believe that it was really as good as everyone was saying it was. But I made it, and now I'm a believer. I added frozen strawberries that I thawed out and chopped up, and then I also added a mashed banana. Wow. I've never had strawberry/banana muffins before, but now they're my favorite! The changes I made to the recipe were that I used half white, half whole wheat flour, and then I used applesauce instead of oil. I also added a teaspoon or so of vanilla. YUM. I'm actually eating them as I type. :)

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Katie

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Salina, Utah, USA

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Reviewed: Dec. 10, 2008

A very easy muffin to make... and a great base for a whole ton of options. I made mine with bacon, garlic seasoning, and cheddar cheese. YUM! A keeper for sure.

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Heather

Cooking Level: Expert

Living In: Rainier, Oregon, USA

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Reviewed: Dec. 10, 2008

Extremely versatile, extremely delicious. I made coconut cinnamon muffins and pineapple muffins. They were delightful. I doubled the eggs and added a touch more oil, but not much. I used miniature muffin tins and baked for ten minutes at 350F.

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Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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Reviewed: Dec. 1, 2008

THANK YOU THANK YOU THANK YOU!!! I can FINALLY make a muffin to be proud of! I added some fruit - the raspberry, blueberry and marionberry fozen berries from Costco... Oh my oh my these are sooo good. I only made 9 so they were nice and big, and took the advice of one reviewer who recommended preheating to 425 and then turning it down when you put them in. Perfect.

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 30, 2008

Wonderful recipe! I agree with another review that it's too much sugar IF you're making a savory muffin. I put bacon bits & cheese in mine, baked them in a mini muffin tin but had to bake them for 20 minutes. My leftover batter was baked in a cast iron pan that makes triangular shaped pieces.

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Mel

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Reviewed: Nov. 22, 2008

Hi, I like this recipe, simple and moisture taste . This is my 1st time making muffin. My baked result not so good coz the i don have the hard muffin cup, most of the flour come out from the muffin paper cup during baking. Look messy.

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rachael

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Reviewed: Nov. 22, 2008

Good, even with juz raisins added.

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Pink Ribbon

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Reviewed: Nov. 17, 2008

These turned out really good, I used orange, cranberry, pecans, blueberry and apple they all turned out great. My husband and his coworkers loved them.

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Becky

Cooking Level: Intermediate

Home Town: Idalou, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Nov. 17, 2008

Great basic muffin recipe. Made cinnamon chip muffins that turned out great! As a side note, 3 teaspoons = 1 Tablespoon so you really just need 1 tablespoon of baking powder, rather then measuring out 3 teaspoons.

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elemeno

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Reviewed: Nov. 14, 2008

i tried this recipe twice. once with chocolate chips and the second time with chedder and herbs. i did exactly what the recipe said and they looked delicious but much to my dismay, both times they were dry! i will have to find some way to tweek it, perhaps add more milk or oil? I wanted so badly for them to be as tasty as they looked but they just weren't. no one else seemd to have had this problem, what am i doing wrong???

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windycitygal

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 13, 2008

I followed the recipe exactly and my muffins came out perfectly!!! I stole a suggestion from another review and put the temperature up to 220C before putting the batter in. A couple of minutes after, I turned the oven down to 205C. This helped to give the muffins a nice 'mushroom' head.

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RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Nov. 9, 2008

Good texture and a fantastic base for any kind of muffin you can imagine. I spilt the batter into 2 and made 6 chocolate chip and 6 jam filled muffins. Great versatility. Thanks for submitting this, it's definitely a keeper.

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MCCARTNEY4175

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 7, 2008

I replaced the milk with a cup of strong brewed coffee, and added a cup of semi-sweet chocolate chips. Didn't have muffin liners, so I just sprayed the tin with Pam. Divine! :-)

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Nov. 5, 2008

These are really good - I added a tsp. of vanilla, some pumpkin pie spice, and I filled the cups 1/2 way with batter, dropped a tsp. of strawberry jam on top, the covered with more batter and they came out really yummy. Thanks for the recipe!

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mrscurrie

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Reviewed: Oct. 31, 2008

great tasting muffins on their own, but I especially loved them as a base for anything else. chocolate chips, fruit, I personally put carrot and raisins in them and they were perfect!

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Minot

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Reviewed: Oct. 25, 2008

Easy and quick staple. Not the best.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

Simple and easy. Tried with raisins that I had lying around. I only got 9 muffins but I might have overfilled. It only took 18 minutes with my oven. I would watch your muffins closely. Will be trying other variations soon. This one is a keeper!

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