Reviewed: Dec. 31, 2000

I made mini muffins with this recipe and they were delicious. I also added a tspn of vanilla and didn't use the fruit. Light, airy and yummy. This recipe would probably make a great light sponge cake too.

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Reviewer:

LillysMom

Reviewed: May 11, 2001

I tried this recipe with apples and strawberries, the muffins did not cook in alloted time and sank in the middle

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5 users found this review helpful

Reviewer:

KIAWA

Reviewed: Mar. 9, 2002

Even after baking for 25 minutes they were not done. I had to take them out at that point because the tops were starting to burn, then they sank, and the bottons still had raw dough. Sounded great but just didn't cook well.

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Apr. 1, 2003

I used fresh strawberries since they are in season. This is a tasty low fat treat. Thanks for sharing!

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Reviewer:

ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

Reviewed: Feb. 12, 2006

I was prepared to rate these a '3' but I had to consider those that might be looking for low or no fat sweets, so taking that into consideration I rate a '4'. I didn't prepare these lofat...just looking for a way to get rid of some sour cream(full fat). Also need to use up some applesauce. They did bake up nicely...6 Texas size muffins but for 35 minutes in my oven. I used a mixture of some blueberries and a banana. I tasted the batter but it still needed something so added some cinnamon to batter and a cinnamon sugar topping; which didn't make them sink. As an afterthought, some vanilla would have been good. It can be tinkered with with spices if trying to make a lofat muffin, but if 'going for the gusto'...there are better muffin recipes out there.

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jun. 16, 2006

the first time i made these they flopped! they were gooey inside even after baking them for about 30 min. then when i reread the recipe i realized i used baking powder instead of baking soda... whoops! so i made them a second time with baking soda and they got great.i also used craisins instead of blueberries! Wonderful... thank you!

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Reviewer:

lillauren

Cooking Level: Intermediate

Home Town: Bath, Pennsylvania, USA

Reviewed: Jul. 30, 2008

I thought the muffins were delicious and a great way to grab breakfast and go...unfortunately the kids were not so keen. Thanks for recipe!

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Reviewer:

ambear

Cooking Level: Expert

Home Town: Milton, Ontario, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 24, 2009

The consistency of this muffin was great. I loved it. I used some blackberries because I didn't have enough blueberries and it came out yummy. To make it healthy for my boyfriend I also added flax seed. I sprinkled cinnamon sugar on the top too. Not too sweet but I enjoyed them.

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Reviewer:

Dakotalee71

Reviewed: Jun. 30, 2009

I should have floured my berries because they sank to the bottom. the cook time on this is on the low side too. my oven is usually spot on and it tokk 21 min. But for a no fat, low sodium recipe, these have a great texture. My kids liked them too. thanks!

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Reviewer:

katie

Reviewed: Aug. 5, 2009

This is a good base recipe, but I made a few changes based on other reviews. I used 1/2 cup white sugar and 1/4 cup brown sugar, and added 1/4 teaspoon both cinnamon and nutmeg as well as 1/2 teaspoon vanilla. The only problem I had was they stuck to the paper liners and I think I used too many blueberries(1 1/3 cups because thats what I had there was more blueberry then muffin)

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