This muffins have strawberries and oats and are the perfect thing for breakfast. Start your day with these!
So I read through all other reviews and made the following changes to the recipe: substitute stawberry yogurt for the oil, up the cinnamon to 1 tsp, add some chopped walnuts (they make a huge difference!), and make sure to cut the strawberries really small, so the muffins don't turn to mush. They turned out really well and I'm enjoying them for breakfasts in the morning. I found they stuck to the muffin cups when they were hot, but once they cooled I had no problem. They also froze pretty well. A keeper for sure! - 19 Mar 2008 (Review from Allrecipes USA and Canada)
Very tasty! They were defintely not super sweet (I tend to like muffins sweeter...), but that may also be because my strawberries weren't very sweet. But the flavor was good and they were very easy to make. I filled the muffin cups almost to the top and was nervous they would rise too high, so I didn't quite use all of the batter. However, they did not rise much higher than they started, so feel free to fill the cups to the top. Mine baked perfectly in 18 minutes. - 18 Feb 2006 (Review from Allrecipes USA and Canada)
Well these were a delightful surprise! They tasted a bit like baked oatmeal with strawberries. I haven't made a muffin that used olive oil before but it worked great. I used brown sugar instead of white and added 1 tsp of vanilla. I also used 1 tsp of cinnamon. If you cut the strawberries up small they should cook fine and get rid of the sogginess. Mine weren't soggy at all. Very nice, different muffin. - 17 Aug 2007 (Review from Allrecipes USA and Canada)