Very good. I used raspberries and used Splenda instead of sugar. I followed the rest of the recipe as written. We all enjoyed them warm and cold for breakfast. Made for Spring PAC 2010.
I used light sour cream and frozen blackberries and baked 6 muffins in a larger muffin tin. Excellent flavor and very nice warm with a little butter spread inside, Thanks for sharing Super Nana. Made for PAC Spring 2010.
They came out very moist, but delicate tasting. My husband ate five the first day between the late afternoon and evening. They get a bit sticky the next day if you seal them up. Next time I'll try just leaving them out. We used light sour cream and oil, and they popped right out of the sprayed nonstick muffin tin. We did substitute in a couple of tablespoons of cream cheese for some of the sour cream. We got a flattish but very nice muffin tops.
I grew up in Quebec, and as a teenager, I worked at a camp around the next cove. On our days off, we would go to Ripplecove Inn for the night life. When I hear a song from the 60's and 70's, it brings me back to this wonderful place and the carefree fun we had!!! I made this muffins with a little bit of changes. I added 1/4 cup of whole wheat flour and baked them in muffin top pans. The muffin is too delicate for it to rise high and get its signature "muffin top" but the recipe turned out really well. Thank you, thank you, thank you Nana for the recipe and the wonderful memories!!!!
Great tasting muffin! Everyone here loved them. Very easy to make too. I used close to two cups of sliced fresh strawberries, since I like muffins with lots of fruit in them. I ended up reducing the oven temperature to 350F after about 15 minutes because I was afraid they would burn, they took about 25 minutes. Thanks for sharing this recipe, Super Nana.
Wow! I've tried them with rapsberries and my whole family loved it!!