Reviewed: Oct. 11, 2007

When I first tried this recipe I made it with blueberries tossed with a little corn starch, to keep them from falling to the bottom, lemon zest and vanilla. I also sprinkled a little sugar on top. They were good. I was going to give this recipe a three star rating but I decided to try something else. I made apple cinnamon. I added a tsp of vanilla and about a 1/2 tsp of cinnamon to the batter. I grated one small tart apple then diced another 1 1/2 apples. I tossed the diced apples with brown sugar as suggested by someone here and sprinkled the tops with a cinnamon sugar. I made a mistake this time and baked them at 350 for the first 25 minutes then remembered they should be at 400. I upped the heat until the tops browned. They were perfect and moist. I can't keep my family out of them! Thanks for the recipe. Can't wait to find more interesting combos.

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KJAKI

Cooking Level: Expert

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Reviewed: Sep. 25, 2007

This is a great receipe I can remember off the top of my head. The other night I made it with zuchinni and orange, tonight tried it with lemon and blueberries. Beautiful both times! Thanks for the simple yet yummy receipe.

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RAINYDAYZ73

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Reviewed: Sep. 19, 2007

I substituted applesauce for the whole amount of oil, used egg substitute for the egg, and powdered milk for the milk (that one I only did because I realized we had no more milk). I also used 1/2 c white sugar and 1/4 c brown sugar just because I wanted to know what that tasted like. I added 1/2 c of semisweet chocolate chips and made about 15 muffins total. They were so good- and I have to say I was surprised because I pretty drastically changed the recipe. They were even better the next day warmed up in the microwave which is something that can't be said of most muffin recipes. I'm going to make these again and I'll try other variations. I think chopped apple and oatmeal sounds good! :)

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

I decided to be really different and try something new. I made these and for the add ins I used Sauteed Vidalia onion, snipped chives and about 1 cup of shredded 2 year old cheddar cheese. I made 4 HUGE muffins and they were delectable! Before baking them, I sprinkled the tops with roasted Garlic powder. Next time I think I will decrease the sugar a bit though.

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Trish

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Reviewed: Aug. 25, 2007

These are great! I added some lemon zest and vanilla to the batter, and then added blueberries and strawberries. Thanks for such a useful recipe!

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MissyLakes

Cooking Level: Intermediate

Living In: Shelbyville, Indiana, USA

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Reviewed: Aug. 25, 2007

this makes the prettiest muffins. and they taste great. I used strawberries and bananas. 10/24/08 I made these and used the pulp left over after juicing some apple and carrots and added some cinnamon. Me and the kids enjoyed them and it was a good way to use the pulp left from juicing.

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mamaoftwo

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Reviewed: Aug. 21, 2007

Very good muffins! I didn't have anything to add to the base except for some cinnamon and they were still fantastic!

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Laurel

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Reviewed: Aug. 8, 2007

I used this recipe to use up some gooseberries and although I thought the muffins were rather tasty (especially when still warm) they were a bit thicker & more bready than I expected. Still a good basis, though, and I may try them again with some other fruits.

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txblond

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Frankfurt Am Main, Hessen, Germany

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Reviewed: Jul. 30, 2007

I've used this recipe twice now, and both times my muffins have come out perfectly. I added 1/2 cup of mini chocolate chips and 2 small mashed bananas the the first batch, and I added a loose handful of chopped strawberries and a handful of blueberries to the second.

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Jade

Cooking Level: Beginning

Home Town: Woodbridge, Virginia, USA

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Reviewed: Jul. 16, 2007

These turned out rather nicely. Crispy tops, tender and moist inide. I'd planned on blueberry muffins but discovered my blueberries were dry and shriveled looking, so I abandoned that and looked in my pantry for ideas and I found some poppy seeds. I added 1 tsp dried grated lemon peel, 1 tsp lemon extract, and about 2 T of poppy seeds. I added the zest and the seeds to the dry mix. These turned out rather nicely and this is worth another try with blueberries next time. Thanks Lori for a great recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 12, 2007

These were very quick to put together and were pretty good. There's lots of potential variations, which makes it fun. I made coconut muffins by adding one cup of coconut and then used a sugar, coconut, butter, cinnamon topping (from Coconut Muffins - Sue G.).

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 30, 2007

Great with 1/2 cup grated carrot and /2 tsp pumpkin pie spice.

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Mrs E

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Reviewed: Jun. 28, 2007

thank you for sharing this wonderful recipe! the muffins whipped up in no time at all, clean up was simple and they are deelicious! i used skim milk because that's all we buy but it wasn't a problem. i was worried because i filled the muffin cups to the top but see the photo i submitted - they turned out perfect. the tops were crunchy - just how we like them. the texture was very good. a lot of the chocolate chips went to the bottom so i will use minis the next time. am anxious to try this recipe with some fresh fruit i froze.

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iluvpickles

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Makakilo, Hawaii, USA

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Reviewed: Jun. 24, 2007

Excellent recipe! I made the blueberry variation and it was fantastic. I plan on making chocolate chip muffins and I thought I would try shredded carrots and see how well they will turn out. Thank you!

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 3, 2007

Thery were at least the best looking ever muffins. In the recipe it says to pour the batter into muffin pan, but I had to spoon the thick, dry, lumpy, sticky batter into the muffin pan. I know I didn't over mix....maybe I'm not use to the way homemade batter looks. There didn't seem to be enough liquid to cover the flour mix. I might use more milk to the recipe.(?) There's definitely tinkering to be done. Good looking, blah taste.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: May 17, 2007

Pretty good. Mine were a bit tough, though. Maybe I overcooked them? Or I possibly stirred the dough too much. Oh well, either way, my family enjoyed them. I'm sure I'll try this recipe again soon!

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Stoodle

Cooking Level: Beginning

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Reviewed: May 13, 2007

Sooo yummy! Can't wait to make this again!

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JANZOTHEFABULOUS

Cooking Level: Intermediate

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Reviewed: May 7, 2007

These are a great starter muffin. Sooo versatile and They come out very moist and fluffy. The Cinnamon/sugar are my favorite. Hubby really enjoys chocolate chip and chocolate chip w/ strawberries (just thinly sliced frozen strawberries into muffins). Can't wait to try other variations. Thanks

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norrelli20

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Reviewed: Apr. 26, 2007

This recipe is fantastic! I have made it countless time with every warying ingredients. My favourite by far is doing the batter plain and filling the muffin cups with half of it and then adding 2 tbsp unsweetended cocoa powder to the other half. Then I top up the muffin tins with the brown cocoa batter and mix the two of the together with a fork. The end result ooks impressive and tastes really good. I do add less sugar to my recipe though, I find the full amount to be too much.

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austrian_sonja

Cooking Level: Intermediate

Living In: Vienna, Wien, Austria

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Reviewed: Apr. 11, 2007

Oh my gosh! These muffins are delicious! They are so fluffy! I used melted shortening in place of vegetable oil, and I sprayed the muffin cups with butter-flavored cooking spray instead of using paper cups. The muffins are great, and I will definitely make them again!

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