Reviewed: Mar. 24, 2006

These are excellent, just the way the recipe says. Of course strawberries go a little mushy when cooked, but I think they're supposed to. Just make sure you cut them up in small pieces and they turn out just great!

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Nicole C.W.

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Mar. 21, 2006

I followed the recipe with a few exceptions: 1) I substituted 1/2 of the oil with applesauce, 2) I didn't have buttermilk so I used whole milk, and 3) I added a little cornstarch as recommended by another user. The muffins turned out fine, not as mushy as I expected after reading other reviews. The taste was OK, I will probably try a different recipe next time.

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Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 18, 2006

I used strawberries that were a little dried up after sitting open in the frig a few days - no mushiness! Also used all whole wheat flour. Will make again.

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BEACHBUMGALE

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Reviewed: Mar. 15, 2006

These were ok. I used strawberry flavored applesauce instead of the oil, and used half wheat flour, half white flour. The strawberries were mushy when cooked and the kids didn't care for them.

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Reviewed: Mar. 10, 2006

These muffins were too mushy and I wasn't a fan of the taste too much either.

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Angie O.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Feb. 20, 2006

Smelled wonderful as they were baking, and tasted just as good! I substituted half the flour with whole wheat flour, cut the oil in half with applesauce, low-fat buttermilk, no-calorie Sugar Twin brown sugar substitute, and fresh frozen raspberries instead of strawberries. No sugar, low fat and high fiber! Turned out great!

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blanca

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Reviewed: Jan. 31, 2006

These were tasty - I definitely recommend them! I did make a bunch of recipe modifications based on previous reviews and my daughter's egg allergy, which is why I gave the original recipe four stars instead of five. I used 2% milk soured with vinegar instead of buttermilk, substituted 1/3 cup whole wheat flour for the white flour, replaced the egg with a mix of 1 Tbsp flax meal and 3 Tbsp hot water, plus added 1 Tbsp cornstarch, 1/2 tsp cinnamon, and a handful of raisins. I baked them for 17 minutes. These were light yet moist and fluffy in the middle - not gummy at all - and the strawberries were tasty! These are definitely going into my regular rotation. Thanks for giving me a good recipe to work with!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 19, 2006

I thought this recipe was WONDERFUL!! My 3-year-old son decided that he wanted to bring strawberry muffins for snack to school & I had never heard of such a thing. I found this recipe and followed it exactly (THE BUTTERMILK MAKES IT SOOO YUMMY), except that I used extra strawberries and I added a Tblsp of cornstarch & pecans. They were flavorful, not gummy. The kids and the teachers LOVED them!! Thank you, Wendy!

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dreams256

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Reviewed: Aug. 31, 2005

Wonderful Muffins! I am a flax meal fan, so I added 1/4 cup along with a bit of wheat germ. This is a very hearty and healthy muffin! My family and co-workers loved them. Thanks Wendy!

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KANDI

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Aug. 2, 2005

These didn't rise very well, and had sort of a gummy texture. My husband and older daughter liked them well enough, but I didn't care for them at all. I don't know if the proportions were jazzed up somehow, but the muffins just didn't seem to bake up properly.

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BEANIEH

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Reviewed: Jul. 28, 2005

I thought that the base recipe was great, but I'll try another fruit such as blueberries next time - the strawberries didn't have enough flavor. I also added a few chopped pecans to the mix and that worked well. I will definitely be making again!

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Jun. 25, 2005

These muffins tasted just okay. I followed the suggestion to use a mashed banana in place of half of the oil. I also soured 2% milk rather than used buttermilk and decreased the salt by half. The batter was soupy and did not result in nice rounded muffins. I have not found a strawberry muffin recipe that I love; they tend to be bland, which is disappointing because fresh strawberries are so sweet and delicious.

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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Apr. 19, 2005

The strawberries made them a little mushy, but I didn't mind. I didn't have buttermilk so I used regular milk with some lemon juice in it. I also added 1 tsp of cinnamon and used whole wheat pastry flour. They turned out just fine.

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ERSLZ

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Reviewed: Apr. 14, 2005

This muffin was pretty good! It wasn't the best but almost. I really didn't do anything different. I only added a few more strawberry's and some nutmeg. Also, I added a tbs. of cornstarch to help them rise better. I cut the recipe in half and they worked great!

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TAYLEEGRACEFEDDERSEN

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Reviewed: Apr. 6, 2005

Wonderful muffins! I didn't have buttermilk, so I added about a teaspoon of vinegar to my skim milk. Also, as suggested by someone else, I cut the oil in half and added a mashed banana. These turned out moist and delicious and were even better the next day. Thanks for sharing the recipe!

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GUZ66

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Reviewed: Mar. 19, 2005

These are really good and really easy to make, almost fail proof. i made one batch with bananas and nuts and they turned out delicious

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CHASINRABBITS

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Jun. 15, 2004

Fabulous moist and tasty. I ground my own wheat berries for the flour, thus was using whole wheat not all purpose flour and used 1 cup raisins instead of strawberries. Also left the oats soaking 15 min. in the buttermilk the second time around. (First time I tried the recipe it seemed too runny that is why I tried soaking the oats longer, it worked.) Definitely flour the muffin tins.

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SQUASHSM

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Reviewed: May 27, 2004

These muffins are fabulously moist and delicious! I decided to make these muffins because of the rolled oats. My 5yo son has borderline high cholesterol and oatmeal can help reduce it naturally and he will not eat just oatmeal. Firstly, I doubled the recipe because I have 5 children and 12 muffins wouldn't have lasted for more than 5 minutes in our house. I took some suggestions from the other reviewers and changed the recipe in the following ways: I substituted whole wheat flour for 1/2 the amount of regular flour; I used one mashed banana for 1/2 of the amount of oil; I added cinnamon along with the soda, powder and salt. If I had egg substitute on hand, I would have used that instead of regular eggs. I also used fresh cut strawberries. These muffins are delicious and so much more healthy than the standard fare...great source of fiber! Thanks for submitting such a different recipe for strawberries!

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TiredMomtoSIX

Cooking Level: Expert

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Reviewed: Apr. 27, 2004

It tastes good, but it sure has a soggy of texture. It's weird! I'm not too sure if I'd make this again. I used chopped, fresh strawberries for this recipe.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Apr. 25, 2004

These were very good and healthy too. I even substituted 1/2 cup WW flour for the all purpose flour to up the fiber level a bit. The strawberries kept the muffins very moist.

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JENNIFER SLAGLE

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Strawberry Oat Muffins

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