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Oatmeal-Cinnamon Muffins
What a fun recipe! This recipe is perfect as it stands, but if you are like me, part of the joy and adventure in baking is experimenting and adding one's personal touch; and this recipe lends itself well to such experimenting. My 'experiment' was a smashing success! I doubled the recipe and substitued 1/2 whole wheat flour and 1/2 plain (as recommending if substituting whole wheat flour for plain flour in a recipe.) I had planned to add raisins but saw two bananas that were overripe, so I mashed them up and added to the recipe (I also added 1 Tbsp. oil and vanilla flavoring as recommended by other reviewers.) While the first batch of muffins was baking, I noticed another half banana that had been ovelooked, so I finely diced it and added to the remaining batter. The muffins with the diced banana were my favorite. There were actually little bits of banana in each muffin. I recommend doubling the recipe for two reasons: (1) they won't last long; and (2) I want to freeze remaining muffins. Freezing will intensify the flavor. I can hardly wait to warn a frozen one in a few days. Have fun with this recipe! And a big THANK YOU to Coleen Roberts for sharing this recipe!
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Reviewed On:
Feb. 12, 2012
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