Recipe by Caycee
"Moist yummy muffins. I shared with all my neighbors!"
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3 1/2 cups
I should have read this recipe thoroughly before beginning. Says it makes 12 muffins but uses 3 1/2 C flour. Good thing I was prepared for 24. Also.. they are virtually tasteless. A little more sugar and some cinnamon might help. Not sure I'll bother making them again.
I have been making muffins for years. At work I am known as the muffin lady. But I wish I could say this is the best muffin recipe I have ever tried. Makes a lot more than 12 muffins. Not very tasty and rather heavy. I don't think I will make these again. I made two batches with the same results--foolish me.
I made them in the BIG muffin pan, and I did add a little cinnamon to them but all in all they were great. Love the fresh strawberries and blueberries in them.We will make them again.
I made this but I made some changes based on others reviews. I added an extra egg, instead of one cup white sugar I used half light Brown sugar and half white sugar. I also added one teaspoon of pure vanilla extract and two teaspoons of cinnamon, as well as substituted vegetable oil with butter flavored shortening plus one tablespoon of vegetable oil. After making the batter I put it in the refrigerator and let it cool for an hour. Baking only took approximately 15 minutes. My end result was light and fluffy, and delicious. The only thing I wish was different was the fruit settled to the bottom of the muffin instead of throughout
Loved this recipe. I altered it and used less sugar and lots more jam. And a tin of crushed pineapple instead of the strawberries and blueberries. Very moist and tasty without being too sweet
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 97
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