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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Cora

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Oct. 6, 2008

Added in a few extra ingredients: yoghurt and subbed all except one tbsp of oil for applesauce. Threw in half an apple and it tasted great! I like how this recipe is really simple and easy.

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Chua

Cooking Level: Beginning

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Reviewed: Sep. 21, 2008

This recipe was really good as a basic recipe for muffins! I reduced the vegetable oil by a little bit and only used a quarter of the sugar called for since I don't like to eat food that's too sweet. For my muffins, I added raisins. Would definitely make it again! Next time I will try apple and cinnamon.

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Rainie

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Reviewed: Sep. 15, 2008

These could have passed for cake and do not have the bread-like consistency of a muffin. The batter is too runny due to the amount of milk, and I suggest using at least one more egg. Although the amount of sugar is right, and the flavour is okay if I wanted to make cupcakes. I'd just add vanilla.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Sep. 11, 2008

I added cranberries and pecans and it was great!

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Dori

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

I added chocolate chips and vanilla essence. Nice and moist muffins!

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bimmer

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

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.

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megansmith06

Cooking Level: Beginning

Home Town: Nikiski, Alaska, USA

Living In: Salida, Colorado, USA

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Reviewed: Aug. 25, 2008

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.

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SunnyDays

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 16, 2008

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. =/

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MG

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

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

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Chrisa

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

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!

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Rivvi

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 13, 2008

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.

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riblet

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

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.

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eastcoast_diva

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

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

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Dolce-Danielle

Cooking Level: Expert

Living In: Maastricht, Limburg, Netherlands

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Reviewed: Jul. 26, 2008

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.

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Chefextraordinaire

Cooking Level: Expert

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Reviewed: Jul. 24, 2008

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!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 5, 2008

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

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charikay

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Reviewed: Jul. 5, 2008

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 ;)

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