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Reviewed: Aug. 4, 2008

These were really good. I doubled the sugar and used ww flour instead of white. My kid's love them. Yummy, healthy muffins.

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RochelleJanine

	Cooking Level: Intermediate
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Reviewed: Jun. 7, 2008

It's a keeper! Not only quick and easy, but healthy and delicious. It made exactly 1 dozen muffins for me. I didn't have any eggs and didn't realize it till I was already making it, so I used 1/4 cup nonfat plain yogurt instead and whadya know, it turned out so well! I also used 1 1/2 cups of mixed berry frozen fruit(thawed and pressed gently between paper towels to get excess water out) and 1/2 cup of fresh cut up strawberries. Just as others suggest, double the sugar, trust me- it won't be too sweet. It will be perfect! Thanks for an awesome last-minute recipe!

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Reviewer:

iashton

	Cooking Level: Expert Living In: Wapakoneta, Ohio, USA
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Reviewed: Feb. 28, 2008

This were really good and I took some to work and they told me they were the best berry muffins they have ever had. I used blackberry.

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Reviewer:

Lori


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Reviewed: Jul. 1, 2007

These muffins were okay. I added 1/4 cup of sugar and 2 tablespoons of butter. After my modifications, these muffins turned out GREAT!! They were much more moist and tasty! I also recommend adding almonds.

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CrazyBaker8


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Reviewed: Jun. 27, 2007

My kids and I think these are yummy! (Hubby took first bite and said, "These taste healthy".) I used all whole wheat flour and increased the sugar to 1/2 cup. I also used frozen blueberries. I only baked them 18 minutes and they were slightly dry, so next time I'll decrease the oven temp. Delicious and nutritious! They also freeze well.

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REBEKAHMO

	Cooking Level: Intermediate Home Town: Springdale, Arkansas, USA Living In: Hampton, Virginia, USA
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Reviewed: Aug. 26, 2005

Very hardy muffin with a wonderful fresh-fruit zing! Not overly sweet, either, which is fine by us. I selected this recipe specifically for the oatmeal (filling, good fiber) and made them with raspberries instead of blueberries. The muffins vanished in two days, a sure sign this recipe is a keeper!

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Reviewer:

AuntieJ

	Cooking Level: Expert
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Reviewed: Aug. 6, 2005

I loved these! I used whole wheat flour to make them even healthier. I did double the amount of sugar from 1/4C to 1/2C, as some other reviewers suggested, and added a tsp. of vanilla, but I'd say they're really yummy!

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AMANZO


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Reviewed: Jul. 12, 2004

I prefer a sweeter muffin. I did not care for these.

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PICANTE

	Cooking Level: Expert Home Town: Corning, New York, USA Living In: North Attleboro, Massachusetts, USA
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Reviewed: Sep. 22, 2003

very healthy muffins, but not very sweet.

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JHAYGO


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Reviewed: Sep. 22, 2003

If you're looking for a sweeter muffin, this recipe may not be for you. I tried sprinkling sugar on the tops before baking and it helped a little.

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Reviewer:

JILL12345


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Reviewed: Sep. 22, 2003

These muffins were very bland. I sprinkled cinnimon and sugar about 10 minutes before I took them out of the oven. My husband liked them with the topping. Not sure I would make again..

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Reviewer:

Edie


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Reviewed: Jul. 8, 2003

i would reccomend sprinkling brown sugar on top of the muffins to sweeten

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Reviewer:

ENIGMAQUIP


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