7 Reviews

This recipe has not failed me yet. Even when I started using yogurt instead of sour cream. Even when I've used whole wheat flour or added some oats in place of some of the flour. Even when I was out of butter and used oil instead. I've added pumpkin, butternut squash, bananas, apples, apple sauce, oranges, walnuts...and on and on. Not a failure in the bunch thank you thank you thank you!

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Pixang April 21, 2012

so delicious warm. I used tofutti sour cream rather than real sour cream, cranberries dusted with sugar and a mashed banana,Best muffins ever

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Helen's Home Cooking/2 Chefs On The Go January 20, 2008

This is great! I used whole wheat pastry flower and added raisins, sliced almonds, chopped walnuts, and berries- fabulous! I know there are tons of other combinations that I'll try. Thank you so much!

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***chef katie*** May 26, 2007

Thank you! I love the freedom that I had with this recipe. I added one more teaspoon of baking powder and I used low fat margerine, but every thing else I did to the recipe instructions. Made mine with 1 banana, frozen berries, raisens and 3 different kinds of bran cereal that I had in the pantry. Wonderful for a quick breakfast!

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AZAofMirkwood April 01, 2007

This was so easy to put together and we made several batches for a church bake sale. Thanks so much for sharing this recipe. We will be using it again!

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Sherrybeth August 02, 2006

These are in the oven as I am writing and the batter was quite tasty. Must admit that I cheated because my back is out and I didn't want to do all the stirring. I threw all the ingredients into the food processor and pulsed it about 10 times. It is thick but looks really good. I am excited to see if the texture is ok. Thanks for a yummy base recipe...just my style! P.S. Texture is perfect!!

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R Foodie January 08, 2006
Muffins Base