Reviewed: Oct. 14, 2009

EEK! Watch these when in the oven! The only change I made was to se canola instead of olive oil...I put them in the oven at 425 and set the timer for 15 minutes (since I like to give myself leeway with new recipes). At 13 minutes, the bottoms were burnt, and the tops were perfect. *sigh* What a waste of muffins. That having been said, the texture of the tops was good! Will bake at a lower temp next time.

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

Best muffins I have ever had.

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ABigham

Cooking Level: Intermediate

Living In: Schenectady, New York, USA

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Reviewed: Aug. 9, 2009

These muffins are pretty straight forward and tasty! Easy to whip up when I've got some fruit I need to use before it goes bad. Like many of the other reviewers did, I added some Vanilla and next time I think I'll try using apple sauce instead of the olive oil. I find that I much prefer Raspberries to the Strawberries, but that just personal preferences. :)

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2Morrows

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Reviewed: Jul. 14, 2009

Very good - just added some flaxseed and oat bran. I will make these again.

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joy

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Reviewed: Jul. 1, 2009

very tasty! Can I sub apple sauce for the oil?

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SARAELIJAH

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jun. 19, 2009

Very good. They taste great with coffee or tea. Not super sweet!

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A. Powers

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Reviewed: Jun. 9, 2009

simple and good

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Diana

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Reviewed: May 18, 2009

I made these for a play date and they were gone as soon as they came out of the oven. They were fabulous.

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Shantel

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Apr. 28, 2009

These were really excellent. I did the same as many and made half of the flour whole wheat, substituted 1 T of white flour with 1 T of soy flour (for some good protien), doubled the cinnamon, added 1 t of nutmeg, 2 tsp mexican vanilla, used half again as many strawberries, and used applesauce instead of oil. These were a great way for me to impress my boss for his birthday!

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Ra

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Reviewed: Mar. 18, 2009

These were just OK--a little mushy. I followed the recipe as written, subbing brown sugar for white. My husband seemed to like them, but i found them slightly disappointing.

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Auds1506

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Reviewed: Feb. 26, 2009

These turned out VERY good! I used brown sugar instead of white, but otherwise followed the recipe directly. I refrigerated them after they cooled and they kept well. A little soggy around the strawberries, but that just makes sense. My husband ate 3 a day :)

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MTteacher

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Reviewed: Oct. 16, 2008

This was delicious, you can really taste the oatmeal in the muffin. Remember not to wash the strawberries before you put them in the batter, or they could get soggy. Great healthy recipe!!

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JB

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Reviewed: Jul. 28, 2008

I just didn't really like the taste of these. I think I will keep looking for another recipe like this.

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steph

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

I had a container with some chopped strawberries and peaches in the freezer that I'd saved in order not to lose them. I figured this recipe would work well for what I needed. I ground the oats in my blender, to make the consistancy a little smoother for my kids. I added a tsp. of vanilla extract and used buttermilk. I thought that olive oil would be a little heavy for muffins(past experiance reminded me of this) so I used vegetable oil. Not too difficult to throw together for breakfast and the kids liked them. This made twelve muffins, which was enough for breakfast/snacks for the kids and I and a couple put aside for my husband's lunch the next day.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2008

This was basically a good muffin, but not sweet enough for my husband and me, but in all fairness we have a disgraceful sweet tooth. Next time I make them I will add a little more fruit for a more strawberry flavor.

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snydel

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

These were good, moist and flavorful, but it kind of overwhelmed the strawberry flavor. If you want a tasty muffin, try this one, but if you want something that really tastes like strawberries, keep looking.

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COOKINGFOR7

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Reviewed: Jun. 17, 2008

I made these for breakfast the other week for my husband and me. I substituted vegetable oil for the light olive oil. They came out soft and moist, but the taste was a little particular. Maybe you'll like it, maybe you won't. My husband ate one or two, but it definitely was not his favorite-but then again, he doesn't like cinnamon. For me, the first time I thought it was okay. Then by the second or third one, it thought it was pretty good. So I'm giving this a mixed review.

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Usaitaem

Cooking Level: Intermediate

Home Town: Hampstead, New Hampshire, USA

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Reviewed: Jun. 5, 2008

Made a double batch of these using frozen strawberries. They were absolutely delicious, although I found they didnt take as long in the oven as the recipe says. Had to rush some into the freezer to stop them all being eaten at once!

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