Reviewed: Aug. 12, 2012

I made these muffins exactly to the recipe. They were oily and not thoroughly baked after 17 minutes. I had planned on taking them to a meeting, but not the way they turned out. I dumped them in a bowl; figure maybe I could use them as a cobbler. I believe the 1 cup of oil is too much. A disappointment for All Recipes. Everything else I have tried through the years have been very good. Recipe says 1 doz, but also mentioned 2 pans....I made 12 large, and 12 mini muffins.

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Reviewer:

mimi

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

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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