Reviewed: Nov. 7, 2009

I likee it. && Minee came out good. i took out the chocolate chips the third time i made'em thoo... &&i makee'em mini, serving size 6, for 11 minutess. .&& they come out greatt. people seemed to like the chocolatechipp-less ones thoughh.((:

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GiovannaGarciaa

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Reviewed: Apr. 7, 2009

Ok for everyone who had trouble with this recipe...I decided to try it, but I played with it a little. First, I upped the liquid...1/2 cup of butter. Second, I used 2/3 cups of raw sugar. Then I baked longer....way longer...the reason is that muffins need to be baked at about 400 degrees to peak and crack like muffins ought to peak. So, the next time I made them, I upped the oven temp and they did in fact bake in 15 minutes. I still increased the butter and they came out yummy and delicious both times. The key, I think, is the oven temperature!

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michelle's recipe box

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Reviewed: Mar. 11, 2009

these muffins are great,my mom said they look professinal

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k9

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Reviewed: Jul. 5, 2008

Ok, i try to bake it and taste it. It is actually quite delicious but i wonder whether the flour is too much? A bit sticky. However, i m only a beginner when it comes to baking. I am very happy with the result. And my little daughter loves it too.

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aikyo20

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: May 7, 2008

I made these muffins and they came out great...I loved them, my family loved them, and they were a hit with everyone else!!!Great Job!!!

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hannah765735

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Reviewed: Feb. 18, 2008

I have to disagree with everybody else...I loved this recipe! it was delicious! I discovered it last week, and have made it twice already because it went so fast!

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Megan

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Reviewed: Oct. 6, 2007

Too sticky But OK

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DancingLily

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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Reviewed: Aug. 16, 2007

I tried one other chocolate chip muffins recipe and it was not very good, but this one was great. The batter was the right consistency and they tasted fantastic. Will definately make this one again.

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sherriep

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High River, Alberta, Canada

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Reviewed: Jun. 24, 2007

I dont know what everyone else is doing wrong, but the comments I got when I used this recipe were, wow, baked perfectly, delicious. If it seems to liquidy, bump the heat up a little and you may have to bake a little longer, but whats an extra 15 minutes? I think it was great.

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Kennethlan

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Reviewed: May 9, 2004

I made it to include in a mother's day breakfast, but it just did not turn out. Not sweet enough and not a good texture. Was a little better later after it had been refrigerated.

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LEIGHSA

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Reviewed: Apr. 18, 2004

This recipe seems totally wrong amounts! I should have read the reviews first, because I probably would not have made it if I had. It was so liquidy, had to add heaps more flour.

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GONEBANANAS

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Reviewed: Mar. 17, 2004

My daughter and I made this recipe, we made it because it looked simple for her, she is only 10. I would not recommend this recipe, very rubbery, and too much butter.

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PTYOUNG

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Reviewed: Jan. 30, 2004

I enjoyed being able to make great muffins and in a short amount of time.

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JUSTPASSINGTHRU

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Reviewed: Jul. 22, 2003

Did anyone else notice the baking powder was missing in the instructions? The taste was good, but like the other reviews said, it was too runny.

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baker1234

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Reviewed: Apr. 30, 2003

I'm sorry, Julia, but these muffins just don't seem to work out!! I agree with past reviews: they were far too wet and took a verrry long time to bake. Too much liquid wasn't the only problem, though. They just seemed "off", even though the flavor wasn't too awful. Sorry. :(

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Lin

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: May 8, 2002

Unfortunately this keeps being too wet a dough for me. Already tried to keep it longer in the oven, didn't really work. Now I will try less fluids, but the taste is really GREAT!!!

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