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Reviewed: Feb. 6, 2005

I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffins before this one.

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MELANIE17R

Cooking Level: Expert

Home Town: Ashland, Kentucky, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 29, 2005

These muffins had a great flavor but were a little bit dry. I would recommend baking them for a little less time, only making 9 muffins, and adding 2 tbsp. applesauce. It's great to see a low fat recipe that turns out well!

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ROSIEPOSIE328

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Reviewed: Jul. 30, 2003

I can only recommend this recipe if you're going to make 6 rather than 12 muffins. I made two batches following the recipe exactly. The first batch of 12 were very dry and stubby. The second batch I filled the cups to make 6 and they were much better. They were not like the cake-like muffins like out of the box. They were more of a biscuit texture.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 13, 2003

Very tasty recipe, however I made a few changes: I used a drained can of boysenberries and a mashed banana in place of the blueberries, used only one tablespoon of margarine, and put a mixture of light cream cheese and strawberry preserves in the middle of each muffin. Delicious.

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KUKL

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Reviewed: Sep. 25, 2002

This is a good recipe for low fat muffins and it can be used with other berries. I prepared them with half white flour/half whole wheat flour and it turned out nice.

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17 users found this review helpful