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Reviewed: Nov. 11, 2007

My daughter and I tried this one and felt the batter, as others have said, didn't have enough moisture. We added a little buttermilk and gave it a shot. Just not what we expected. Smothered with butter when they came out of the oven to give some more moisture. :)

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allykat

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

Overall, nice flavor, but a litte dry without tweaking. I had to add more liquid in order to make them more moist; used less sugar; and added more poppy seeds. Still, all in all, a nice change from the whole wheat bran muffin AND my 2 yr old didn't complain!

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Anthromom

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Reviewed: Apr. 8, 2007

Yum! I found these looking for a recipe to use up some yogurt. I made them for my son's day care providers and they raved! It's definitely a stretch to call these muffins - they are rich and sweet! I save them for dessert. Delicious!

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Feb. 20, 2007

Very tasty. I'll add more poppy seed next time I make it.

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Aromi

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Reviewed: Nov. 19, 2006

This is the same recipe I got from my Home Ec teacher in high school. I've been making these muffins for years and they are wonderful! For a different taste I use almond extract instead of vanilla.

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