Reviewed: Sep. 30, 2011

not very sweet

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Reviewer:

Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jul. 5, 2011

They were delicious! You can't even tell they are healthy. I replaced the sour cream with Yogurt and the almond extract with 1tsp of vanilla extract just because I didn't have sour cream or almond extract. Wonderful!

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Reviewer:

Lisa

Reviewed: Jun. 14, 2011

Yummy! After reading some of the other reviews, I added 1/4 cup brown sugar, and instead of applesauce I used 1/2 cup of vanilla yogurt plus the 1/2 cup of sour cream. I used a full cup of mulberries and sprinkled the tops with cinnamon sugar before baking. I also just greased the muffin pan and didn't use muffin cups at all. My husband couldn't eat just one, so I had to make another batch (these were supposed to be for breakfast tomorrow!) I made 3 dozen tonight so I would use the mulberries that we picked, and I am planning on freezing some for later. Great muffin!

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Reviewer:

corbysmom

Cooking Level: Intermediate

Reviewed: Jun. 2, 2011

These had a very different texture from most muffins - not bad, just lighter and more bread-like - and they are really difficult to remove from the paper. The original recipe yielded 23 mini muffins and 2 full-sized ones, which was way more than I counted on, and it took 20 minutes for both bathces to be slightly overdone. I would definitely make these again, but I wouldn't use paper liners and I would bake them for much less time.

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Reviewer:

Sarah H.

Reviewed: Mar. 26, 2011

They didn't last long! For some reason, mine stuck to the paper cups too, but the 3 that I made without the cups came out of the pan wonderfully (I didn't have enough cups). I used blueberry yogart instead of sour cream and apple butter instead of apple sauce, and vanilla. I put in some almonds just to get that almond taste. I also used Splenda and egg subsitute. It was all good! Will make them again!

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Reviewer:

Swattie

Cooking Level: Expert

Home Town: Piqua, Ohio, USA

Living In: Lake Worth, Florida, USA

Reviewed: Jun. 18, 2010

Pretty Good. Only needed to bake mine for 17 minutes-very soft inside. Could use some sort of tang like cherries or a crumble on top.

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Reviewer:

Ashley

Reviewed: Jun. 16, 2010

I added 1/4 cup brown sugar, 1 tsp of cinnamon, instead of sour cream I used fat free vanilla yogurt and I used 3/4-1 cup of mulberries. In addition I used a hand held mixer to add the berries so they would be slightly crushed in smaller pieces. The muffins were a little dense and not sweet enough for me. I think an additional 1/4 cup of white sugar would add sweetness. I also think that with the adjustments I made to the recipe it would be better as a sweet bread loaf.

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Reviewer:

nmschalk

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Bloomfield, Connecticut, USA

Reviewed: Jun. 13, 2010

Pretty good, a bit dry though

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Reviewer:

Gigi

Reviewed: Jun. 4, 2010

These were very good. I used vanilla yogurt instead of the sour cream, because that was what I had on hand. I also doubled the amount of berries. I found that I liked the muffins better after a day. Thanks for the recipe!

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Reviewer:

TWISENER

Cooking Level: Beginning

Reviewed: Jun. 3, 2010

Mulberries are very tasty. I don't understand why the birds and deer don't completely de-nude the trees of their fruit. Well, more for me. :-) I substituted the sour cream and skim milk with additional whole milk and apple sauce. I made one batch with a white sugar/butter/flour crumb topping and split the recipe sugar using 1/2 white sugar 1/2 dark brown sugar. Very tasty either way, as the original recipe, or with just about any alterations you care to make to your liking. Simple to make, fun to eat. The only problem I had was that the muffins stuck to the paper cups, but I don't think that had anything to do with the recipe.

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