Reviewed: Aug. 23, 2008

Very good with the added suggestions from other users. 1/2 tsp. cinnamon, 1/2 tsp. vanilla, 1/4 cup brown sugar. I didn't use a full 1 3/4 cups of flour. The recipe says 8 muffins but I got 12 full size muffins from mine... also, baking for 25 minutes would have been too long. 20 minutes was plenty for me!

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smitch11

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Alamogordo, New Mexico, USA

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Reviewed: Aug. 10, 2008

Excellent Base for muffins. I used 1 cup of blueberries. I put sugar cinnamon in first before putting batter in. Delicious. I will continue using this as a base for berries, etc. Thanks!

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DOROTHYMARIE

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Reviewed: Aug. 9, 2008

I'm not sure what I did wrong with this one; I added 1/2 tsp of vanilla extract for extra flavor because other reviewers said the batter was a little bland, but the muffin was not very good. They browned a LOT, but I cooked them as per the instructions. The strawberries were also mushy and gave the muffins a strange texture. I wasn't very happy with them, so it looks like I have to keep searching for that perfect strawberry muffin recipe.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 8, 2008

Tasted great! They weren't too sweet! Made them and put some of the strawberry butter another user added on here and MMMMMM....so yummy!!!

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momwholovestocook

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2008

I changed the recipe slightly since I like to soak my flour 12-24 hours before I make anything. I substituted water with a little lemon for the milk, added strawberries, and mixed it together the night before. Then in the morning I added all but the baking powder(I used baking soda) with a tsp vanilla. I added the baking soda last and it poofed so nice. The muffins were so light and fluffy and good.

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Catherine Bennet

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Reviewed: Jul. 28, 2008

I substituted blueberries for the strawberries. I usually don't measure to much but it was about 2 cups of blueberries. My family loved them! I'll be using this recipe a lot it is very simple and quick.

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Stacy C.

Cooking Level: Expert

Home Town: Franklin, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Jul. 22, 2008

This recipe was delicious! I used self rising flour and omitted the baking powder and salt. I made mine in paper liners. They are easy and taste great. I'm going to try them with different fruits, also.Thanks for a great recipe!

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KALY

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

I made these vegan and they tasted great. I used whole wheat flour instead of all purpose, soymilk instead of regular milk, 1/4 of applesauce instead of 1 egg, added some vanilla and some cinnamon.

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Ellie0311

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Reviewed: Jul. 12, 2008

excellent yummmmmmmmmy

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kumkum

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Reviewed: Jul. 5, 2008

really wish i had read these reviews before baking these. followed recipe to the letter and did not care for these at all.

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pandora

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

Great Recipe. I made a few changes though. Instead of white sugar I substituted honey and instead of canola oil I substituted sugar free apple sauce.

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Dukie

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Reviewed: Jun. 30, 2008

I made "muffins" (actually made bread in a loaf pan, took 40 min) using the suggestions by everyone else. I added 1/2 teas. each of vanilla and cinnamon, an additional 1/4 cup brown sugar and 1/4 teas. nutmeg. With the additions it was pretty good, but I don't think I'd make it again. It wasn't fantastic and it didn't get finished. I didn't like the texture of the cooked strawberries; maybe if I mashed them more and it was more evenly distributed that would have been better. In all, I'd rather make strawberry shortcake with fresh strawberries :-)

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lylastarr2

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jun. 28, 2008

As per the suggestions of other reviewers, I added vanilla, cinnamon, and brown sugar, used an extra 1/2 cup of berries, and decreased the flour by 1/4 cup. I also subbed in 1/2 cup of whole wheat flour. For aesthetics, I added half a strawberry on top of each one. They look great, taste great, and smell wonderful! They were a little tricky to get out of the muffin tin, but that may be my fault for not greasing it enough. I'd like to try it again using paper liners or silicone muffin cups. My batter yielded 12 medium muffins and baked 25 minutes in a convection oven.

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Kate K.

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 28, 2008

Muffins baked up fluffy and moist. Batter is a good base for other fruit such as blueberries and apples. I will not buy "boxed" muffin mixes again.

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Susan The Bread Baker

Cooking Level: Professional

Home Town: Grapevine, Texas, USA

Living In: Muenster, Texas, USA

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Reviewed: Jun. 27, 2008

Picked way too many berries today. Tried this recipe and we LOVE it!!!!They come out heavy but are so delicious. I think I ate four. Definately going to double this and make more of these.

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momtofour

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Reviewed: Jun. 26, 2008

I made these as the recipe stated, since that is what I believe you should review on. These are edible but not great. I was hoping to use these for a bake sale, but they stick too much to the papers to sell. Luckily my 3 year old seems to like them.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 22, 2008

These muffins are good, but I do not care for the consistency of the cooked strawberries when it is done. I did add the extra brown sugar and 1/2 tsp nutmeg, but I did not reduce the flower because I knew when the fresh strawberries cooked they would release a lot of water. I also used all ww flour and added 2 tbls of gluten. The mixture was more like a biscuit dough hen placing into the pan but came out perfectly.

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liza

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Reviewed: Jun. 22, 2008

Yum. Made them with 1/4C less flour and also added the 1/2t vanilla and a few T of seedless raspberry jam. So yummy.

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jmislins

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Reviewed: Jun. 16, 2008

I think this recipe is a good start for a muffin recipe because you can throw in almost anything to make them your own. I stirred in 1/4 cup strawberry preserves and 1 tsp. almond extract. I would recommend adding 1 tsp. orange zest and will try that next time! My muffins turned out very yummy. Mildly sweet, they browned on the top and had a pretty pink color inside.

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SUGARLUMP

Cooking Level: Beginning

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 13, 2008

This is a phenomenal recipe. I tweaked it a little by using self-rising flour, due to the convenience, and I also added about 1/3 a cup of the fruit pureed and about a quarter cup of shaved coconut also pureed, to add a little flavor to the mix. My wife loves these and I can't wait to make more.

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ernieey

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