Reviewed: Apr. 29, 2012

I made this with my mom. We used lactose free milk and soured it with lemon juice. We used one mashed banana instead of the oil and cut the sugar back to a half cup. The batter smelled like a patch of vanilla strawberries. I had fun making this with my mom. They turned out AWESOME!!!!!!!!

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Reviewer:

2coolbray

Cooking Level: Beginning

Reviewed: Apr. 29, 2012

I made this recipe with my oldest son. We used lactose-free milk that we "soured" with lemon juice. I taught him to mix the buttermilk with the oats and let it "sit" for 15-20 minutes before adding the rest of the wet ingredients. We did substitute one mashed banana for the oil and we cut the sugar back to a half cup. We made no other changes. I did make a judgement call and asked him to let the batter sit just a little longer, maybe ten minutes because it was quite wet even though the oats had soaked up a lot of the buttermilk previously. My son and I kept leaning over the bowl to smell the batter because it smelled wonderful. We baked the muffins at 350* for 20 minutes. They turned out very nicely--chewy, dense muffins with the perfect amount of strawberries. I'm really glad we substituted the banana in place of the oil, it was a nice combination with the strawberries. NOTE: For all those wanting to make this recipe, watch your batter. You might have to let it sit a while to get the oats to soak up some of the liquid, too.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 26, 2012

They are not sweet at all like I think of when I want to eat a muffin. It reminds me of corn bread when I initially bite into them. I believe it would be better with half the salt. Not bad, but just not what I was expecting.

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Reviewer:

Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

Reviewed: Apr. 1, 2012

These are wonderful. Full of flavor and not too sweet. My family devoured them. This is going in my favorites for sure. Planning to make them for our ladies brunch in a couple of weeks.

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Reviewer:

HIZCOOK

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Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

Reviewed: Mar. 28, 2012

VERY good. I'm making all things "healthier" these days, but even with changes, these muffins are light and fluffy, which is not what I expected. I used half whole wheat flour & half white, replaced half the Canola oil with applesauce, used only half cup brown sugar (we don't like things too sweet), and I DID add 1/2 tsp cinnamon. Also added 1/3 cup chopped walnuts -- healthy oils!

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Reviewer:

Dmseck

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Mar. 27, 2012

These are good. I was looking for a nice way to use up some strawberries for breakfast and didn't want to make smoothies again! Make sure to chop your berries up small, so they won't get mushy. I added a tsp of almond extract, and mashed a banana to substitute half of the oil. I think if I just add a streusel to these they would be a winner for sure.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jan. 14, 2012

Great recipe! I made a few changes: whole wheat flower, applesauce for oil and I added fresh orange juice and orange zest.

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Reviewer:

Stonebake

Reviewed: Oct. 6, 2011

These are delicious and pretty healthy too. I followed the recipe almost to a T--just added more strawberries, some cinnamon, and used a buttermilk substitute (lemon and milk). Next time I will try adding the corn starch as the strawberries do get kind of gooey. But even so, these are some of the best muffins I've had. Really great even my girls liked them!

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