Great recipe, I've used it twice. The first time I made the muffins as written, and added about 1/2 cup blueberries and 1 mashed ripe banana. They were good, but not quite sweet enough and a little on the tough side (I think that may have been my fault, I overmixed the batter). The next time they turned out perfectly, and here's what I did: instead of all white sugar I used 1/4 cup white and 1/2 cup brown sugar. I used two mashed, very ripe bananas, and I think those added some moisture and reduced the "toughness". I then poured the batter into the cupcake molds, almost filling each one (I had leftover batter both times). I shoved about 1/4 of a strawberry down into the batter of each one (left a little showing on top). Then I placed some sliced almonds on top of each. I baked them for about 15-20 mins at 375 (I live at high altitude, so this is always different for me). My picky family agreed that these muffins were absolute perfection, thanks Lori!
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Great recipe, I've used it twice. The first time I made the muffins as written, and added...