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: 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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1 user found this review helpful

Reviewer:

ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, 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: Feb. 28, 2010

I had no problems with this recipe, it turned out golden brown on top and very fluffy & moist inside. I used frozen blackberries as they were what I had and I added about 1/2 tsp of cinnamon to the flour, I also used whole wheat flour but other than that I followed the recipe. Ate 2 of them right away. I'm not sure why other people's turned out uncooked in the middle but I had no issues. Next time I will remember to put the flax seed in and maybe some nutmeg, sounds yummy!

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Reviewer:

caroberts77

Reviewed: Jun. 29, 2010

Very forgiving recipe. I doubled it but kept the sugar at 3/4 cup and increased the amount of blueberries. I also used eggbeaters instead of eggs and added vanilla and cinnamon. I later remembered that I usually add a pinch of salt when baking but didn't miss it at all. Moist and yummy. Will use always!

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Reviewer:

Hatchi

Reviewed: Apr. 4, 2011

I loved this recipe! I tweaked it a bit though.. Instead of applesauce I used honey. Instead of white sugar I used brown. Instead of regular flour I used half wheat and half flax meal. Also, i used Greek yogurt in place of sour cream. I made it eve healthier than the already low fat recipe. Delicioso!

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Reviewer:

shuppylove

Reviewed: Mar. 5, 2011

I followed this recipe pretty closely. Only added 1/2 cup of sugar and used 1/2 cup sour cream (that was all I had) and 1/4 cup of oil to make up the difference. Substituted mini choc chips for blueberries. I did feel this recipe was a little bland. May add a dash of salt or vanilla next time.

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Reviewer:

Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Mar. 9, 2011

For a healthy version of a muffin, this recipe is pretty great! I needed to use up a very ripe mango so I added approximately 1/3 cup of it diced. Please be aware that I halved the recipe. Most baked goods require some extract so I added 1 teaspoon of vanilla. I also added 1 1/2 teaspoons of allspice and cinnamon. The texture resembled more of a cake than muffin, but it was delicious either way. For those whose fruit sunk to the bottom. Toss the blueberries (or any fruit you choose) in flour prior to folding into batter. I will be making these again when I finally have blueberries on hand!

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Reviewer:

DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA

Living In: Naples, Florida, USA

Reviewed: Jul. 1, 2011

For a low fat muffin, this one is good. If you are fine with fat and want a delicious muffin with great texture, here are my changes: -Replace apple sauce with oil -Replace blueberries with apples -Add 2 tsp Apple Pie spice -I used full fat Sour Cream because that's what I had.

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luv2cook

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 23, 2012

These were great! The store was out of fresh berries, so I used frozen berries. I also added a tsp of vanillia and part white sugar, part brown sugar. The muffins were so soft and delightful! I rated it four stars because I altered the recipe.

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