Reviewed: Oct. 27, 2009

Very good. I used frozen strawberries, with very good results. Also instead of buttermilk I used powdered milk and water, in a ratio richer than the standard ratio. So about 3/4 C dry milk to 1 cup water instead of 1/3 C dry milk to 1 cup water. This added just a little richness without fat (non-fat dry milk). Great recipe - thank you!

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squeakyduck

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Reviewed: Oct. 9, 2009

Really good. I used a mix of frozen strawberries and blueberries. My husband is a diabetic so I replaced the white flour with Whole Wheat Pastry. For the sugar I used 1/4 cup packed brown sugar & 2/4 c. Splenda. I sprinkled in some of my homemade Pumpkin Pie Spice and 1/2 cup walnuts. It only made 10 muffins so I must have made mine bigger. Good snack for hubbie though, thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

I don't make muffins very well, I usually overmix the batter. 3 things happened with this recipe - I intended on doing it by the recipe. 1 I oversoaked the oats, I think it just made them softer and they rather disintagrated when I mixed them in. 2) didn't have buttermilk so I did the vinegar in milk - does that change the flavor? 3) I didn't have brown sugar so instead I used the same amount of white sugar as called for. It turned out to be a lovely muffin and I could have eaten the whole batch by myself. It's sweet enough but not overly sweet.. I'm sending this recipe to my friends via facebook..

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mrsrussellinoz

Home Town: Calgary, Alberta, Canada

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 30, 2009

Wonderful recipe! I added a 1/4C applesauce for half the oil, used egg whites only and whole wheat flour and finally added 1/4 to 1/2 tsp cinnamon. In one batch I added a bit more than a cup of freshly cut strawberries and in the other blueberries. Both came out wonderfully flavorful. These are yummy and super healthy and pass wonderfully for comfort food so my family loves them! If you are looking for something healthy AND tasty then this is it but if you want a more pastry-like fluffy muffin to indulge your sweet tooth, then you might not like these. A useful hint is not to use the really juicy strawberries because they will turn to mush and make the muffins too wet.

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FEMMEDIVINE

Home Town: Mississauga, Ontario, Canada

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Reviewed: Aug. 18, 2009

I made the recipe exactly as stated. I didn't like these. The strawberries became moosh and rather unflavourful (my first time baking with strawberries and possibly my last) and the muffin was too soft-- like perhaps it needed more flour to firm it up.

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JPMJ

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

this is a sweet and very moist muffin! I added about a 1/2 tsp of cinnamon for taste. next time I might bake them a few mins longer (I hate a dry muffin, so I always take them out a little early, especially the first time I'm trying a recipe). I think I might add maybe 1/4 - 1/2 cup more oats. I'll be making these again!

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MIKALA79

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Reviewed: Jun. 28, 2009

Excellent! Moist, just the right sweetness. My 10 month old devoured it! Used milk/vinegar substitution for buttermilk.

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BabyYak3Boys

Cooking Level: Intermediate

Home Town: Eldorado, Illinois, USA

Living In: Palatine, Illinois, USA

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Reviewed: Jun. 14, 2009

I thought these were good, but next time I will stick to the recipe as is without tweaking as others have suggested. This time around I used 1/2 white and 1/2 wheat flour and the wheat taste was just too overpowering. They tasted "healthy." The muffins were VERY moist and fluffy, so next time I will just stick to the original recipe. Thanks swizzlesticks!

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emilysmiles

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Reviewed: May 12, 2009

The first time I tried this recipe, I followed it almost exactly, with the exception of using 1/2 white and 1/2 wheat flour, and frozen strawberries. The batter was very soupy, and the muffins were caved in at the top, and very moist. I would probably have abandoned it had it not tasted so good -- I really wanted to make it work, because the strawberry/oat/brown sugar combination is great. to the recipe as shown, I *added* the following: 1c wheat flour, 1/4t baking powder, 1 egg, 1/4c brown sugar, and 1/2t vanilla. I set my oven to 350F and let the oats soak for 10 min. This time, the muffins are muffin-shaped and still have that great texture with plenty of moisture. Batter was also easier to work with. I tried it with blackberries this time around, but I wouldn't recommend it; definitely going back to strawberries.

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Shaunna

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Reviewed: May 12, 2009

Just not very impressed with the taste of these.

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TXmom

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Reviewed: Apr. 27, 2009

These were pretty good. I just love the strawberry/buttermilk combo. A little oily, could maybe cut down on that a bit.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

These were OK, i used half wheat flour, they don't rise much, and mine too were mushy in the middle. Kids didn't mind though.

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Mar. 30, 2009

they came out gooey and I followed the recipe exactly.

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JennyGlade

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Reviewed: Mar. 26, 2009

My 8 yr. old really liked these muffins. But for me they were not sweet enough. They didn't rise and give a nice high dome top that I like in muffins either. It didn't get mushy from the berries, just moist. Thx for the recipe.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 24, 2009

These are the best muffins I have ever made. I didn't have fresh strawberries, so I used a half-cup of frozen berries (all I had left in the freezer), plus a half cup of frozen cranberries, and added 1 tbsp. of flour. Also topped them with a streusel mixture of equal parts of flour, butter, and oatmeal plus 1 tbsp. sugar, blended in my food processor. Then baked them in a jumbo muffin pan; I have six of the biggest and most beautiful muffins, so tender and delicious, that I have ever made.

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Dakota Gourmet Wannabe

Cooking Level: Expert

Living In: Bismarck, North Dakota, USA

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Reviewed: Mar. 2, 2009

Good! Next time I will use fresh strawberries instead of frozen.

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Newdles

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Reviewed: Nov. 10, 2008

These are really good. The only change I made to the recipe was to add an extra 1/2 cup of strawberries. They baked perfectly in my oven at 19 minutes, and turned out moist and wonderful. They browned beautifully, and came out of the pan quite well - I let them sit for five minutes after baking. They have a wonderful strawberry oatmeal flavor and I will definitely be keeping this recipe around to use again!

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

These were okay but they just didn't turn out how I had expected. They were very moist, almost too moist and very tender too. The word mushy comes to mind with the texture but I think that's the oatmeal in it. (Or maybe just my aversion to oatmeal) My teen ate several of these and only asked what was in them as the buttermilk gives them an odd flavor. At least we didn't care for it. I had fun trying out a new recipe nad eating a new food. These will make a nice quick grab and go breakfast for our son on his way to school.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 6, 2008

I made these last week-end and they turned out quite well, I did make a substitution using splenda instead of the regular sugar. Since I made a larger batch (had more strawberries that needed to be used up) I didn't have enough muffin tins for all so made 12 muffins and 2 loafs I liked the muffins better than the bread, the bread did not slice well and was to moist in the middle, still yummy tho!

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Amazing muffins....I made one batch following the recipe exactly (which I never do) and they were amazing. I also made a batch substituting 2/3 cup mushed very ripe bananas for the strawberries and added 1 teaspoon cinnamon and 1/2 teaspoon nutmeg...they were the best. I loved the flavor.

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