I really had high hopes for the recipe, but it turned out dry, oversweet and just kind of blah. It didn't resemble yeast bread at all. The only part I really liked was the toasted nuts, they're really good! I might try this again adding more liquid and/or eggs to the batter to make it a bit better. Thanks for the ideo though.

Yum! I reduced the sugar quite a bit because we like our muffins less sweet and used apple sauce instead of apple butter. I also cut the cinnamon to 2 tsp. because 1 tb. seemed to be a little much. Didn't have any vanilla extract but the muffins had plenty of flavor. Nice and moist. Next time I might mash up a banana instead of using apple butter, that would be REALLY good. Yum! Thanks Jaclyn for the recipe. :-)

I made these as regular sized muffins and added chopped nuts and dates to the batter instead of chocolate chips. I also skipped the vanilla (didn't have any). The taste was five stars, but I have to give just four because they were kind of crumbly. Next time I'll probably increase the milk to 1 cup so the batter won't be so stiff. Thank you though!

These are outstanding, although I only got 9 not-very-large muffins out of it. Nice and cakey with just the perfect sweetness. I used sweet cream butter which gave the muffins a wonderful rich flavor. Don't skip the nutmeg! It may be a small amount but it makes a world of difference.

Yummy! I used raisin bran cereal and reduced the sugar to 1/4 cup after reading lots of reviews that said this was too sweet. I also added a teaspoon of cinnamon and used 2 tb molasses 2 tb honey instead of just 1/4 c honey. It didn't rise very high, but it was very moist and tasted like a cinnamon chip muffin!

Judging from the reviews, I knew this recipe needed a lot of tweaking. So here's what I did: I soaked the oats in the milk for about 30 minutes so the oats wouldn't absorb the liquid in the batter and make the muffins dry. I used 2 tb applesauce and 2 tb oil instead of the full 1/4 c to make them extra moist, and added 1/4 tsp cinnamon and 1/2 tsp vanilla extract. Once I mixed up the batter it was very stiff do I added 1/4 c water to it. These came out nice and moist with a slightly dense, chewy texture and light chocolate flavor which I liked a lot. If you want more chocolate flavor though, you should probably double the amount of cocoa powder and increase the sugar to maybe about 3/4 c. This was a really nice concept for a recipe.

WOW!!! My Dad said "my Mother used to make a bread like this". Now that's a compliment! I reduced the sugar to 1/2 cup because of the review that said this was too sweet. I resisted the temptation to add vanilla and cinnamon, and I'm glad I did because this bread doesn't need it at all!

Wow this is GREAT!! I cut the recipe in half and I didn't have buttermilk so I used coconut milk kefir instead which I figured would work because it has the same kind of tang to it. I shaped the dough into a round loaf and sprinkled it with oats before I baked it and it came out gorgeous! A great thing to make when you have no eggs and not a lot of sugar on hand. This is a keeper!!

SO yummy!! I reduced the sugar to just 1 cup and used 2 eggs instead of the egg subtitute. When I mixed the batter, it was extemely stiff, so I added 1/2 cup of apple juice to it and it and the bread turned out great. It rose nice and high, and I baked it in a 9x13 pan so I got 24 good-sized pieves out of it. Thanks!

Pretty good but wayyy too much sugar. Even my Mom, a self-confessed sugar addict, deemed it a bit too sweet. I skipped the frosting and added raisins to the batter instead of walnuts. It's a nice moist cake, and very attractive too, especially when baked in a bundt pan.

Very moist and yummy. I left out the orange zest because I didn't have any, but it still had a very pronounced orange flavor. A bit crumbly, but over all very good. Thanks!

These are really good, but you need to realize that they are carrot MUFFINS, not carrot cupcakes. They aren't supposed to taste like carrot cake!! I cut the recipe in half and used applesauce and some oil instead of the melted butter. I also added some pumpkin pie spice. Delicious!!

*Review just for bread, not for glaze* I made a few changes to this bread to make it healthy but oh. my. word. It was SSSOOOO good! Some of the reviewers said that there was no cantelopue taste, but that's because the excessive amount of sugar was drowning it out. So I just used 3/4 cup of sugar. It was sweet enough and the canteloupe taste really came through. Just make sure you use VERY ripe canteloupe, mine was so soft I was scooping it out of the rind with a spoon. Instead of the 1 cup of oil, I used just 2 tablespoons of oil but compensated for the liquid by adding 1/2 cup extra cantaloupe puree, 1/4 cup applesauce and 2 tablespoons honey. I also cut out an egg and used just 2. Lastly, I added 1/2 cup raisins to the batter and they just took the bread over the top. I also made this as four mini loaves. The bread came out so moist and fruity...NO ONE could stop raving about it! Thanks so much Linda K! This is a keeper and I made it healthy too so there's no reason not to make it again...and again...and again...:-)

This was a very easy cake to make. I added 1/4 cup more milk as advised by many other reviewers and used brown sugar because I didn't have any white. It came out really yummy, with a very slight cornbread-ish texture, but not enough to ruin the recipe. Just follow the directions carefully and you will have a great cake.

It was really good and moist but rather crumbly!! I think next time I'll add more milk so the batter will be a bit less stiff. I used 1 granny smith apple and 1 red delicious apple and reduced the sugar slightly to 1 1/3 cups. Next time I'll add some cinnamon. Thank you for the recipe!!!

I thought these needed a lot more flavor. I didn't add the walnuts (I'm sorry but WALNUTS? in a blueberry muffin? no thanks!) I think next time I make these some cinnamon or grated lemon rind will be in order. Because this time aorund, the bluberries in them were the only things that made the muffins worth eating.

These are AMAZING!!! The recipe and method of preparation is very similar to Classic Bran Muffins from this site. I used a mashed banana instead of applesauce and chopped apples instead of blueberries. I reduced the sugar to 1/3 cup and they were still plenty sweet. They were also gone within about 12 hours...probably my favorite muffins EVER. Next time I'll make the batter into six giant muffins instead of twelve little ones.

This was not too good. I couldn't taste any banana, zucchini or spices, all I could taste was excessive sweeteness, and I cut out the sugar entirely. It also came out globby and doughy on the inside but burnt on the outside. The batter looked and smelled great, but the bread was a flop. I was really disappointed with this. Don't try it.

Just like the stuff from the can, but has a better texture and no worms!!! (I had a bad experience involving worms and canned brown bread and I have never bought it since.) I added some raisins and made it into 4 mini loaves. Delcious, healthy and no complicated and difficult steaming involved. Bravo! 5 stars.

Really good, but I had several issues with it (you need to understand that I am Portuguese myself and I live in an area where lots of great Potuguese sweet bread is made, so needless to day I'm a little particular.) First of all, this is yummy but NOT SWEET ENOUGH TO BE PORTUGUESE SWEET BREAD. I increased the sugar to 1/2 cup and it still wasn't enough. I think I'll try 3/4 or even 1 cup next time. Also the dough is wayyyy too watery. Either decrease the milk or plan on adding 1/2 cup more flour to the dough. And my personal opinion is that it comes out much better when you bake the dough in the oven instead of the bread machine. Thanks for the recipe!!