Reviewed: Oct. 24, 2011

No one in my family would eat these. Wasted my fresh raspberries on this recipe.

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Reviewer:

bsawle

Reviewed: Jun. 7, 2011

I liked them, but not bad or great

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Reviewer:

Tokuye13

Reviewed: Apr. 24, 2011

These were tasty and healthy! I used frozen mixed berries and I also added half a cup of sugar. Defrost and drain the frozen fruit. If you use mixed berries, I recommend cutting the berries smaller.

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2 users found this review helpful

Reviewer:

lburgess1121

Cooking Level: Intermediate

Reviewed: Feb. 3, 2011

I made some significant changes, so not really rating the exact same recipe, but they came out great: I had some leftover squash that I wanted to use for muffins, but only about 1/2 c so I added that, and only used about 3/4 c of milk because I know the squash added liquid. Also, I used 1/3 cup brown sugar per the reviews that said it needed more sweet... I also used 2 tablespoons of butter, mixed with the sugar first and only 1 TBSP of oil. Also added 1 tsp vanilla per suggestions in prior reviews. I think they are just sweet enough, and I feel like they are healthy enough to eat for breakfast or a mid day snack.

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Reviewer:

Nicole

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Nov. 13, 2010

I love this recipe! I changed it a little by adding 1/2 cup more brown sugar and the berry flavor was enhanced a lot...

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6 users found this review helpful

Reviewer:

JESSIRATH

Cooking Level: Intermediate

Home Town: Playa Del Carmen, Quintana Roo, Mexico

Reviewed: Sep. 22, 2010

Very easy, followed the recipe. Tastes yummy, and you can taste the cinnamon.

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5 users found this review helpful

Reviewer:

Taya

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Reviewed: Jun. 28, 2010

I made these exactly as stated with the addition of 1tsp of vanilla extract. I made them for my hubby with some fresh raspberries that needed to be used. I set my timer for 20 minutes, glad I did, they were done! My fussy hubby said they were VERY good. That warrants a keep in my recipe box!

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Reviewer:

taniasmom

Reviewed: Jun. 21, 2010

Good breakfast muffin. Not light and fluffy like I usually strive for in a muffin, these are a thick and hearty change of pace with the addition of oats. They rise nicely and are nicely complemented with the addition of raspberries. I soaked my oats in the milk and egg before blending the wet ingredients with sugar as another recipe directs, and baked 11 muffins at 350 for close to 20 min. I was glad that they weren't too sweet.

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6 users found this review helpful

Reviewer:

Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

Reviewed: May 27, 2010

I have been making muffins for 20+ years and I had no luck with this one. I followed the recipe and the they burned after 18 minutes, made a mess in my muffin tins. Not sure what went wrong. Very disappointed.

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Reviewer:

Haley

Reviewed: Apr. 1, 2010

Terrible. I doubled the sugar as advised by other reviewers. But really, 2 cups of raspberries are too much for these muffins. The tartness of the berries "sours out" any sweetness in the muffin.

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5 users found this review helpful