Reviewed: Nov. 17, 2009

These weren't bad. It is, however, imperative that you use berries STILL frozen. With my first batch, the berries had thawed some, and the result was a bright pink muffin that tasted overwhelmingly of raspberry. The second batch (berries still frozen) had a much nicer blend of flavores and a more attractive result.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tucker

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

Made this recipe exactly as written and it was super! Next time, I'm going to add a lil' more lemon juice (1/2 TBL)and a little more zest. This is just my preference. I'm not sure why some comments said more fruit, I felt one cup was just enough fruit in each bite. More fruit would overload it with seeds from the raspberries. Next time, i'm trying blueberries. Its a definite keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BasiaBoop

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Homer Glen, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2009

These were just ok. They are a bit too dense for my liking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2009

So good! I used low-fat lemon yogurt, extra lemon juice, and a frozen cherry berry mix. I chopped up most of the berries because they were pretty large and baked them for 20 minutes. They're really easy to make and delicious, not sure how people messed them up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelsey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

Very easy to make! I've tried this recipe with raspberries, blueberries and cherries and the raspberries definitely taste the best!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

These are very easy and yummy too! Like that I don't feel guilty eating them. This recipe is a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Candace H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

so tastey! only made 10 muffins for me though :(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KITTENCANDY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

So Good!!! I made changes, only based upon what I did and did not have: I used vanilla yogurt, fresh raspberries, applesauce instead of oil, and didn't use anything lemon. They came out perfect! (If using fresh raspberries, remember to barely stir them in if you don't want them to be pink.)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TAKEOUT2NITE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

As another reviewer stated, I too had problems with the batter and had to mix in 2-3 tablespoons of milk to get it to the right consistency. I used leomn yogurt instead of the plain and loved the lemony taste of these muffins. I didn't feel the raspberries added to the flavor, but rather took away. I will make this recipe again without them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MCHPRK

Cooking Level: Intermediate

Living In: Butler, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

I finally found the perfect muffin recipe. Didn't have raspberries, so used blueberries, instead. They were so good. Will definitely stick to this recipe from now on. Thanks for posting it. I used sugar in the raw on top as someone had suggested.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChefJen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

Very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tswartze

Cooking Level: Intermediate

Home Town: Goshen, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

Very nice change from blueberry. I used sour cream, whole eggs and extra berries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

i really liked how quick and easy this was to put together and the taste is very good!! i added in some blueberries as well and subbed some of the ap flour for whole wheat and they turned out great thanks for posting this easy yummy recipe:-)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

Definitely a great recipe! These don't taste low fat at all. I added 2 extra tablespoons of lemon juice, and an extra 1/2 of raspberries, and subbed applesauce for the oil. I also used a little milk to thin out the batter, as even using yogurt, I found it to be too thick. I think mostly, if you use yogurt and not sour cream, the type of yogurt also effects the thickness of the batter. Overall, these were a huge hit! Will definitely be making these again, and soon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

September

Cooking Level: Beginning

Home Town: Gaithersburg, Maryland, USA

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

Let me preface this review by saying that I hate lowfat baked goods. But, this recipe sounded pretty promising, so I tried it, and I am so glad I did. These are moist, flavorful, and I'll definitely make them again. Try them, you won't be disappointed. Thanks for sharing this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trisha Hardee

Cooking Level: Expert

Home Town: Troy, Michigan, USA

Living In: Sugar Land, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

Delicious. I used lemon yogurt. I used both rasberries and blueberries. I topped some of them with powdered sugar at the end as I forgot to put the regular sugar on in the beginning. Works well for brunch or an afternoon tea.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lenihan5

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

how can you add fibre to this recipe? Anyone out there in the land of muffins know this??

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Terry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

Everyone loves these muffins! Added a little extra lemon juice the 2nd time around for extra flavor as suggested by another person. YUMMY!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RepoMommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

These were really good! I added a little bit of whole wheat pastry flour and some raspberry jam. I also used fruit on the bottom strawberry yogurt. They were perfect for breakfast and I love that they're low fat!

Was this review helpful? [ YES ]
2 users found this review helpful