Reviewed: May 19, 2012

Very good recipe! My husband enjoys them every time I make them!

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Reviewed: Mar. 12, 2012

As an avid warehouse club shopper I had a surplus of strawberries left over. Not wanting to waste a thing I thought this would be a great recipe to try. The only modification that I made was to use vanilla greek yougurt instead of the oil. I also had on hand strawberry extract and used 1 tsp. of that. I would like to add that I am sure the submitter of the recipe meant well, but I for one, would appreciate some kind of measurement on the strawberries.

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GlynisTM

Cooking Level: Professional

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 8, 2011

I really wish I could rate these higher, I wanted them to be really great. They were kind of bland, I probably won't make them again....I'm not even sure what was missing :(

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erin

Cooking Level: Professional

Home Town: Glace Bay, Nova Scotia, Canada

Living In: Sackville, Nova Scotia, Canada

Reviewed: Jul. 11, 2011

Decent muffins - made the following substitutions: 1/2c whole wheat flour, 1/2c white flour, 1/4c applesauce instead of oil, omitted the cinnamon, added a little vanilla. Also made mini muffins, baked for about 12 min at 425. Tastes like Special K strawberry cereal.

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Erin F

Reviewed: Jul. 1, 2011

These muffins are really good. They are moist without being soggy. Right amount of sweetness for a muffin. I did use all whole wheat flour and vegetable oil but did not change anything else. Will make these again!

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MISS ALLI

Cooking Level: Intermediate

Reviewed: Jun. 5, 2011

Definitely not a sweet, cupcake-y muffin. More like a somewhat healthy breakfast. Like others, I used brown sugar instead of white, half wheat flour/half white, 1 tsp cinnamon, and 1/4 cup plain Greek yogurt instead of the oil. I used 1 cup of finely chopped strawberries. These were good -- the kids liked them, and they freeze well. We'll eat them for breakfasts and pack them for school lunches. Thanks for the recipe!

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: May 29, 2011

Loved this recipe! I followed some suggestions and doubled the cinnamon and added vanilla. I also substituted natural apple sauce for the olive oil and I added chopped walnuts. They turned out beautifully and I'm already looking forward to making them again!

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allyclouse

Reviewed: May 14, 2011

Just ok with the modifications I made for a healthier muffin without all the oil. I followed some other suggestions: used 1/2 whole wheat/1/2 regular flour, 1/2 brown sugar/1/2 white sugar, subbed light strawberry yogurt for oil, and used more cinnamon. If I make again, will try adding some vanilla and/or sprinkling with sugar/cinnamon before baking.

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Nancy B

Cooking Level: Expert

Reviewed: May 1, 2011

Made as mini muffins cooked ten minutes, followed substitutions from previous comments! Added to my recipe box, thanks!

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Dairy Princess

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Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 14, 2011

These are great! My changes were: 1/2 all-purpose and 1/2 whole wheat flour, I added vanilla and an extra 1/2 tsp of Cinnamon. I added two handfuls of wheat germ as well. Instead of the oil, I used apple sauce, however this one was strawberry and apple sauce. They came out perfect! lots of flavor.

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