3 Reviews

Wonderful muffins - made as directed except I used splenda for the sugar and only almond extract. I also used all regular flour - white and wholewheat. I made 24 muffins - had six for dinner and froze 12, and figure the rest will be gone by breakfast.These went fast! Thanks for sharing!

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ellie_ July 24, 2013

These were really good. It's not strawberry season and I had a lot of blueberries so I used blueberries instead, lightly mashed. I didn't read the note about tomatoes until after I made them or I would have tried tomatoes. Otherwise followed the recipe exactly. The dough is really thick and they don't rise much. I made 18 and the cups were very full but they came out just right. Made for ZWT 9 - Greece

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sheepdoc July 18, 2013

Photo may be seen here in the Savor gallery: www.annacia.com .<br/><br/>So good!. I reduced the recipe to 8 muffins and made 5 big ones out of the amount I had. Used Splenda Brown and regular flours. These taste simply wonderful, sweet but not overly so. I didn't exactly measure the strawberries so I likely used a bit more than ask for but if so it sure didn't hurt anything :D. Even my very over sized muffins were fully baked at 18 mins so keep an eye out if making the standard size. Tender, moist and full of great flavor...how can you go wrong?

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Annacia September 16, 2013
Strawberry Greek Yogurt Balsamic Muffins