Reviewed: May 8, 2012

These tasted great though I think I would use less oil, they are very greasy!

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Reviewer:

epazia

Reviewed: Jun. 5, 2011

While the recipe was very good, I found them to also be very oily. Next time I am going to try it with less!

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Reviewer:

jdumonce

Reviewed: Jun. 12, 2010

Ok you guys, I got it. I tried this recipe on a whim this morning as I went strawberry picking yesterday and the muffins are FANTASTIC!!! Follow the recipe as is (I used a little less sugar as my strawberries are very sweet and ripe),use a smidgen more cinnamon and only use 1/4 tsp. nutmeg. As suggested my a previous reviewer use 1 egg, 1/4 cup oil, and 1 cup milk. Also mix in 1 and 1/4 cup chopped strawberries and 1 cup finely chopped (use food processor) pecans. Use muffin tin liners and fill to top, quickly mix up heaping tbs. of flour, heaping tbs brown sugar and 1 tbs butter, mix until crumbly and sprinkle on top. *This crumble is magic, it wont stay on top, but sinks in a bit for a delicious little extra oomph! BAKE FOR 20 MIN. And voila! Moist, cakey, strawberry-y muffins!

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Reviewer:

BanannaNut

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

Reviewed: May 16, 2010

Very nice basic muffin, with an overly nutmeggy taste (will need to decrease that next time). Substituted 1 cup applesauce for the oil, and they came out very moist. Took about 18 minutes to bake. Will see what the others think tomorrow!

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Reviewer:

yddraiggoch1240

Reviewed: Feb. 2, 2010

I thought this was a simple easy recipe and the muffins turned out well. I used chopped almonds because I prefer those to walnuts. They are not overly sweet which I think is a strong attribute considering this would typically be a breakfast item but when I brought them into the office, I sprinkled some powdered sugar on them for presentation and to ensure I met sweet expectations from fellow colleagues!

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Reviewer:

Katie

Reviewed: Nov. 22, 2009

I had exactly a cup of berries left over from a dessert, so I thought I'd try this recipe. I halved the amount of oil and replaced it with mango-applesauce. I was wary of the baking time indicated, it seemed too short. It took 20 minutes for the muffins to be ready. The recipe made 16 muffins. I thought they were "okay", however, my son loved them and ate three in a row. I might make them again, but I would add more of the cinnamon and nutmeg, and add a cinnamon-sugar topping.

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Reviewer:

GracieBonica

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Reviewed: May 2, 2008

I took the advice of other reviewers and basically came up with a much altered recipe but very yummy according to my guests. I used half whole wheat flour for health. To equal same amount of liquid I used 1 egg, 1/2 cup oil, 3/4 cup milk, and 1/4 cup apple sauce. Baking time was 20 minutes.

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Reviewer:

Lara VT

Reviewed: Nov. 18, 2007

very moist, good!

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Reviewer:

Karen Pabon

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Palatine, Illinois, USA

Reviewed: Jan. 31, 2007

My family liked it better replacing the nutmeg with extra cinnamon

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Reviewer:

Hannah Eve

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 5, 2004

I followed some of the other reviews and added mashed bananas instead of a whole cup of oil. I thought the time was approximate, I cooked the muffins for 20 minutes and got 18 large muffins. My family was unsure how they felt about the taste. They said they were good but not something they want added to the regular menu. I thought they were very good and would give them a 5 star review but the average in my family was a 3 star.

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