I had to do seventh grade home and careers home work and this totally helped my grade. I got a 100%! Yay. Well these taste so good. I will have to try them again. A lot of ingredients but that did not stop our class from making these. Definitley need to make them again. I decided to test out some shredded coconut on top. It is delicous. I brought it into class had them put it on there they loved it. I love these really need to make them and I just love these. They are awesome awesome AWESOME! These are a must try. You need to. 12 year old
Delicious and better than store-bought! I'm more of a cook than a baker and have never made homemade muffins before so I'm sure that's why this recipe took me a little longer to get through than a normal breakfast recipe. I took others' advice and popped my frozen strawberry slices into the food processor so they were finely chopped and came out to about 2 cups. They turned out amazingly moist (after 20 min) and my husband and I LOVED them! The kids were a harder sell but I think they'll come around when they get used to the fact that they have a fraction of the sugar of store-bought muffins. Pros: Easy Cons: Somewhat labor intensive
a lot of trouble for just ok muffins I was excited to try this recipe because the strawberry and orange combination sounded really good. I always try to follow a recipe closely the first time I make it and this was no exception. Since I don't usually keep frozen strawberries orange zest or juice on hand I used fresh. This added to the prep time I'm sure as did the use of my food processor (including cleaning it) for the streusel. Overall the flavor was okay and the muffins were somewhat dense in my opinion even using the blend of all purpose and white wheat flours. The streusel was the best part. Pros: good flavor combination streusel adds nice texture Cons: lots of prep time
Just finished making them and they are pretty good. Made some substitutions I used olive oil soymilk and added some blueberries. They turned out loverly:)
This is NOT a healthy breakfast choice! Each of these muffins contains 10 grams of added sugars. The American Heart Association recommends children consume no more than 12 grams daily. (Due to their strong connection to obesity diabetes certain cancers and heart disease!) Who approved this recipe?
Great for a quick breakfast! These muffins turned out quite good. I didn't have white wheat flour so used unbleached whole wheat flour instead. I followed other reviewer's advice in finely chopping the fresh strawberries so that I could use more for more flavor and dusted some powdered sugar on them before mixing in. I also added a dash of ground ginger and cinnamon to the batter. Baked them for 19 minutes and they were perfect. Can't wait to try to Basil version! Pros: better option than store bought Cons: The crunchy topping in my opinion was a bit salty so next time plan to decrease the salt.
Basil variation is better! The strawberry-orange muffins are certainly tasty but the basil variation is the clear winner.
These muffins are soft and delicious. I made them according to the recipe with fresh berries and they turned out really well. I used one big orange and juiced it after zesting it for that fresh-squeezed juice taste. The muffins look great too!
Excellent and easy This is now a staple recipe in our house. We still have not gotten the topping right (not sure why) but overall this is a solid recipe that makes a dozen healthy breakfasts! I pair with fruit and feel better than eating a pre packaged breakfast bar. I use the whole wheat pastry flour and I am gradually increasing the proportion of whole to all purpose flour. Pros: Fast make-ahead Cons: Many ingredients can be expensive
