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First, these muffins are terrific. Second, they are easy enough for a non-cooking DH to make (with some wifely backup). Used Splenda white and brown for the sugars and frozen berries. They baked up beautifully and I'd even say company worthy. Great texture and taste.

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Annacia January 02, 2015

Maito, these muffins are very good! The farina makes the texture of this muffin special...and I love the fact that cream of wheat is loaded with vitamins! I omitted the nuts on the top...though I'm certain it would greater enhance the crunchyness of the topping! The almond extract adds to the special over all flavor! Thanks for sharing!!

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Marz January 15, 2008

Best blueberry muffins I've had! Instead of being mushy and soft like regular muffins, they have a terrific texture like a cornbread. I used finely diced walnuts for the topping and the type of cream of wheat that says it takes 2 1/2 minutes to cook. For me it made 12 muffins so my pan must be over-sized, and they were perfectly done after 12 minutes. The topping makes your house smell like cinnamon rolls so these would be great to make before an open house. What a great recipe...thank you.

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FLKeysJen January 13, 2008
Blueberry Almond Farina Muffins