Reviewed: Apr. 17, 2008

The "guinea pigs" were divided on this one. It's a good, healthy recipe with the oatmeal (I used brown sugar in place of white but goofed by putting 2 teaspoons of baking powder! Which didn't seem to adversely affect the muffins too much) I personally thought they were a little dry and crumbly, but on the plus side, very quick to make. :-) Thanks!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Mar. 19, 2008

So I read through all other reviews and made the following changes to the recipe: substitute stawberry yogurt for the oil, up the cinnamon to 1 tsp, add some chopped walnuts (they make a huge difference!), and make sure to cut the strawberries really small, so the muffins don't turn to mush. They turned out really well and I'm enjoying them for breakfasts in the morning. I found they stuck to the muffin cups when they were hot, but once they cooled I had no problem. They also froze pretty well. A keeper for sure!

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Samantha

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Reviewed: Sep. 29, 2007

Maybe I did something wrong, but these were dense and didn't have much flavor.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Sep. 22, 2007

these muffins had no flavor al i could taste was the oats. i used frozen strawberries that i mashed to a pulp and i used strawberry yogurt instead of oil i will not be making them again.

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Aderne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 12, 2007

I wanted to make something different, and these were great! the recipe was great! my husband loved them and can't wait till I make some more!!

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merty2007

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Reviewed: Aug. 17, 2007

Well these were a delightful surprise! They tasted a bit like baked oatmeal with strawberries. I haven't made a muffin that used olive oil before but it worked great. I used brown sugar instead of white and added 1 tsp of vanilla. I also used 1 tsp of cinnamon. If you cut the strawberries up small they should cook fine and get rid of the sogginess. Mine weren't soggy at all. Very nice, different muffin.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 17, 2007

These are very simple and easy to make plus they taste great. Both my children really liked them. I used frozen strawberrys and a little bit more sugar and they turned out great. Will make them again. Thanks for sharing

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bocadog

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Reviewed: Aug. 16, 2007

everyone loved these only prob i found was that they molded quick

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pam purchase

Cooking Level: Intermediate

Home Town: Etobicoke, Ontario, Canada

Living In: Kentville, Nova Scotia, Canada

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Reviewed: Jul. 15, 2007

Excellent. Very moist.

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JONESS13

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Reviewed: Jul. 4, 2007

These came out beautifully, cakey soft with a yummy crunchy top. Absolutely delicious, what a great way to use up leftover strawberries and my 8yr old daughter loved them! I do recommend that these are eaten on the day that they are made, after I stored them overnight, they were a bit soggy. Would definately make again!

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sweetigem

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Reviewed: Jun. 22, 2007

Substituted whole wheat for half of the flour, and also added 1/4 c flaxseed. Substituted brown sugar, and used maybe 3/4 c, packed loosely. Increased cinnamon to 3/4 t. Didn't have enough olive oil, so used 1/8 c olive oil, and 3/8 c sunflower oil. Skim milk. These rose up, darn, because I didn't have muffin tins and only muffin liners, and read the reviews which said that they didn't rise much. Used a food processor to blend all dry ingredients first, then tossed the wet ingredients directly in before blending briefly. Used exceptionally sweet organic strawberries. Baked at 400 using a convection bake setting. Texture was excellent, but of course they were mushy where the strawberries sat. I thought the muffins were great, but not very sweet, despite the extra sugar. Couldn't tell there was any oatmeal in them!

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kc

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2007

These were pretty good, I will make again. My husband said he really liked them, so that's always a keeper for me. I followed the recipe exactly, although I'm not sure how many strawberries I used, I just kept adding them until my wet mixture equaled 2 cups. These muffins didn't rise up at all for me, but they were still good.

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Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Jun. 5, 2007

Good recipe. I did make some changes suggested by others. I used only whole wheat flour and brown sugar. I doubled the amount of strawberries. I also added two tablespoons of flax seeds. I wil make these muffins again.

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JBorchert

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Reviewed: May 21, 2007

Except for cutting back on the sugar, I followed the recipe exactly. Muffins weren't extraordinary. Not much strawberry taste. Muffins kind of crumbly from the oatmeal, I assume.

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Nomadic Missy

Cooking Level: Intermediate

Home Town: Antigo, Wisconsin, USA

Living In: Appomattox, Virginia, USA

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Reviewed: Apr. 21, 2007

I made a few changes but my roommate thought these were the best muffins she ever had! As others suggested, I used whole wheat flour and brown sugar instead and added a handful of walnuts (makes them so much better!). I also substituted the olive oil with vanilla yogurt. The result is definitely very healthy and tasty! Like others, I also couldn't taste a strong strawberry flavour. I think next time I'll try it with strawberry yogurt and add a little bit more sugar. Didn't give this 5 stars due to all the modifications, but otherwise, this was an excellent base recipe!

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Azuki

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Reviewed: Apr. 16, 2007

Awesome recipe. I added a 1/2 teaspoon of vanilla, used brown sugar instead of white and added some walnuts-made it a little bit sweeter!

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Ladybug2008

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 20, 2007

This was a very easy recipe and they looked great when they came out. I even made them in mini muffin tins (baking for 14 minutes). Unfortunatly I didn't care for the taste. Sorry to all who loved them.

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Cheryl

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Feb. 16, 2007

i did like these muffins a lot, but i made quite a few changes to the recipe. i used spenda brown sugar, for one. and, i added 4 times the cinnamon (i am a cinnamon freak)! i didn't have any fresh strawberries, so i used some frozen ones--tasted great to me, and used an entire pint instead of half.

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little bear

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Reviewed: Feb. 8, 2007

this turned out really good! I made it exactly like the recipe and it turned out wonderful! i will definately make this again!

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Jovi K

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 7, 2007

Yum!! After substituting 1/2 of the flour for whole wheat flour, giving it a heaping 1/2 teas. of cinnamon (as opposed to just 1/2, using vegetable oil and a heaping 1/2 cup Turbinado sugar--all tips in other's reviews. . . THEY ARE GREAT!! TRUST ME--I MAKE LOTS OF MUFFINS and am an experienced cook!

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GIA3

Cooking Level: Expert

Home Town: Texarkana, Arkansas, USA

Living In: New Park, Pennsylvania, USA

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Strawberry Cinnamon Oatmeal Muffins

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