Reviewed: Feb. 19, 2008

Here's my problem with these muffins: they are very, very mediocre. I am not going to say they are inedible, but need major doctoring, and really you might as well seek out individual recipes that are "wow". I tried these three times, hoping they would serve me, but really in the end they are too plain, and dry the next day. 1st time I added cinnamon, nutmeg, etc. and swirled brown sugar mixture in the middle. Eh. Second time I added a 1/4 applesauce and chocolate chips. My kids ate them warm (well, my 2 yr. old picked out the chips), but the next day they were dry. Not worth it, I am going to move on to another muffin recipe. Sorry.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Feb. 8, 2008

These muffins tasted fine but were very dry.

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Jeni

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Reviewed: Feb. 3, 2008

These muffins have an appropriate name. They are awesome all-purpose muffins and it's fun to think of new ways to make them. Once I just added mashed bananas, and another time I added chopped, frozen cherries, chocolate chips and some almond flavoring. They are perfect.

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JLMURDO

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Reviewed: Jan. 31, 2008

Excellent recipe! Add 1/2 cup blueberries and substitute the milk for non fat yogurt and these are absolutely to die for!

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bellemmar

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Reviewed: Jan. 27, 2008

these were the first muffins i ever baked and they turned out pretty good. i didn't exactly stick to the recipe since i only made 6(so i kind of guessed the 1/2 egg and i think i put in a little bit more than that) and i also used soy milk and put fresh raspberries in each muffin. It was definitely a good taste- not too sweet!

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taranee

Cooking Level: Beginning

Home Town: The Hague, Zuid-Holland, Netherlands

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Reviewed: Jan. 24, 2008

It was quick and easy! I added 1 cup of frozen mixed berries, so I baked for 25-30 minutes at 325F. It doesn't require any special ingredients and very quick! What a time saver! Thank you very much.

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Wannabebettercook

Cooking Level: Intermediate

Home Town: Tokyo, Tokyo, Japan

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Reviewed: Jan. 12, 2008

This is a great base recipe...you can pretty much add whatever you want to the mix and then bake. I made mini muffins so my 1 year old could hold them better, this recipe made 48 of those suckers. I made one batch with one large mashed banana and another with apples and cinnamon. Both came out great. I used brown sugar instead of white sugar to keep them moist. In the apple cinnamon batch I added 1 tsp of cinnamon to the mix and then threw in the diced apples.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Jan. 7, 2008

I added frozen sour cherries (coated with flour) and 1 ts. almond extract. They turned out great. Good basic recipe.

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Hollyhocks

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Reviewed: Jan. 3, 2008

I really enjoyed this recipe. I love to make muffins and this is a great base recipe for whatever I need. I made my first batch with a frozen berry blend and really enjoyed it. I am excited to use this with a savory recipe as well. I will be putting this into my collection.

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Shannon

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

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Reviewed: Jan. 2, 2008

This recipe is very easy to modify - I added fresh cranberries and brown sugar and they turned out very good.

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llij851022

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

The first time I made this, I didn't do any alterations to it. It turned out looking beautiful..however, it was abit too dry (personal opinion) and there were too much of the taste of the baking powder..i would reduce alittle salt too...what i liked about this is the side of the muffin turned out just alittle crisp while the inside was still fluffy!~ The second time I made it, I changed alittle bit of things. I used 2 cups of self-raising flour (omitting the baking powder and salt simply because I ran out of plain flour and b.p), i put 1/2 white sugar and 1/4 of brown sugar (or maybe just alittle more then 1/4), and 1 tsp of vanilla essence to the milk/egg mixture. I also changed the milk to 1 1/2 cups instead of just 1 and at the end, I added 1 cup chopped up macadamia and 1 cup white choc chip, as well as 1/3 cups of rolled oats. This time, it turned out not only looking beautiful, but also alittle bit more moist inside!! (p.s. the mixture might be alittle runny, so becareful when putting into muffin tin)

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nicole

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Reviewed: Dec. 22, 2007

Wow thanks so much for this stupendous muffin base recipe! I just finished whipping up a batch of green surprise Christmas muffins (I mixed some green food coloring into the egg and milk mixture). I used half wheat half all-purpose flour, reduced the sugar to 1/4 cup and used half brown half white, used mashed banana instead of oil, and dumped pecans, crushed peppermint, chopped apples, cinnamon, rolled oats, and white chocolate chips into random muffins- they came out great!

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cfu

Cooking Level: Beginning

Living In: Northville, Michigan, USA

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Reviewed: Dec. 16, 2007

Great recipe...

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THE DAD

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Reviewed: Dec. 9, 2007

So easy and quick to make and turns out great! I tried whole wheat flour, but it's not as good as with regular flour, but I do substitute honey for the sugar. When making it with apples, I coat the apple pieces in cinnamon before mixing them into the batter, and sprinkle some cinnamon and powdered sugar on top of the finished muffins as well.

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Sandra25

Cooking Level: Beginning

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Reviewed: Nov. 29, 2007

We added leftover cranberries to the muffin mix and it came out well. Although it was a little on the dry side.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 26, 2007

This was a really good recipe. I added chocolate chips, coconut, and some nuts it turned out well. I ran out of regular flour and used whole wheat flour and it was still very good. Great base recipe.

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SABINADOHERTY

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Reviewed: Nov. 26, 2007

Love this recipe. It totally gets five stars from me because it's super quick, simply, uses ingredients I always have on hand and you can add practically whatever you want to the mix. Really great...thanks for an awesome recipe!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Nov. 7, 2007

A wonderful recipe! I made a batch of orange chocolate chip muffins. I substituted 1/2 of the milk with orange juice, 1/4 of the white sugar with brown sugar, one orange's worth of zest, 1 teaspoon of vanilla extract, and 1/2 a cup of mini chocolate chips (it was all I had left in the bag). The key is to not overmix. Overmixing will result in a tough muffin rather than fluffy, moist muffins. This recipe is DEFINITELY a keeper!

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Jennifer Lam

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Nov. 4, 2007

This recipe is perfect. Thank you for sharing!

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JODS1978

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Reviewed: Nov. 3, 2007

A nice start, but needs work. Needed an extra 1/4 cup of milk, but were still dense and lacked flavour. I added 1 C granola, 1/2 cup chopped dried apricots/raisins/banana and a tablespoon of chocolate chips, plus I substituted Splenda for sugar. Next time I'd omit the chocolate chips, try some golden brown sugar, and add some vanilla. ... Lastly, the paper cups stuck to the muffins, badly -- next time I'd grease & flour the muffin tins.

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shizly

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Best Ever Muffins

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