Reviewed: Aug. 13, 2009

I made these muffins this morning for breakfast and they were excellent. I used the vanilla suggested by a few of the reviews here and think it worked very well. The only draw back to this recipe is I use a jumbo muffin pan to make my muffins and so I did not get 12 out of it. I think when I make them again(and I definately will) I will double the recipe and fill the muffin cups fuller.

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Reviewer:

Eric

Reviewed: Oct. 2, 2005

oh my gosh! this may be one of my new favorite muffin recipes, and i am a huge fan of muffins! These really are melt-in-your-mouth muffins, and the lemony topping is the perfect finishing touch! I will make these over and over and over.....well, you get the point. Your taste buds will definitely thank you for this one.

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Reviewer:

Purplelgs

Reviewed: May 4, 2005

The first time I made these I wasn't impressed - they stuck to the papers and I thought they tasted rather bland. My husband convinced me to make them again and what do you know, they tasted better! Instead of papers I just sprayed the muffin tins w/ Pam and the muffins came out of the pans great.

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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 24, 2005

These muffins turned out great! It is so nice to find a good muffin that is low fat

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Reviewer:

EMALIKAI

Reviewed: Feb. 19, 2005

The muffins were very good, i do agree that they stuck to the sides of the paper cups too much. I replaced the sugar with splenda and one large egg with egg alternative and they still turned out fine!

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Reviewer:

STANDARDLINES

Reviewed: Feb. 5, 2005

The only problem I had with these muffins was that they collapsed after I took them out of the oven - which made them rather flat and very dense. But they were still delicous! Everyone who tried them raved about them, and they were gone in no time! I omitted the pecan/sugar/wheat germ topping, but I did use the glaze. Yummy.

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Reviewer:

laetchison

Reviewed: Jan. 3, 2005

Good recipe. I made this Christams morning. My family liked it. I used frozen raspberries.

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Reviewer:

Patty Lou

Reviewed: Nov. 19, 2004

These muffins are absolutely fabulas! I did, however, make a few changes. I didn't have any wheat germ, so for the flour mixture I used 1 cup all-purpose and 3/4 cup wheat, which turned out really well. I also used 1.5 cups raspberries that were frozen and I thawed in warm water. After I patted the berries dry, I tossed them in about 1 tablespoon powdered sugar before folding them into the mixture. Finally, in my second go-round of making these delicious muffins, I added 1 teaspoon vanilla to make them just a tad sweeter. Superb! Will definitely make again and again.

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Reviewer:

RABBITGIRL

Reviewed: Oct. 28, 2004

these were good---make sure to use very ripe berries.

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Reviewer:

Amy V.

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 13, 2004

Really really good muffins, and also one of the most healthy recipes I have tried. However because there is absolutely no butter in this recipe, the muffins really stick even to the paper baking cups. Next time I might just grease the muffin cups. I also added a little bit of vanilla as my only change to the recipe.

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