Knowing ahead of time that these would be "healthy" muffins helped with my expectations of how they turned out. My husband loved them and they really are a tasty muffin. I also didn't find the soaking necessary, or at least not that long of a soak as was listed. I wanted to also note that quick oats work well in the recipe too but there is no need for any soaking with those. Also notice there is not salt in the recipe so if that is a concern you could add in 1/2 tsp for a 12 batch. You can also use 1% milk. For a variation: Try adding cinnamon (1 tsp for a batch of 12 muffins) and raisins to taste! YUM!

Reviewed On: May 18, 2008

I have made this recipe before and really enjoyed it but tonight I added in a few things that made it phenomenal! First: I added in cinnamon to the flour/sugar/butter mixture (1/2 tsp and could have done more). Second: I used buttermilk. Third: I added in almond extract to the cake batter part (about 1/2 tsp). Fourth: I used more blueberries than called for. It was divine! I did have to cook it a touch longer, could have been due to more blueberries, but I don't mind. It's SO good! Thanks for a great recipe!

Reviewed On: Jul. 25, 2007

A nice bread! I personally would add a bit more salt and more maple to up the flavor. I also want to add that if you are having trouble with your wheat breads rising try adding in some Vital Wheat Gluten Flour, it's available in most grocery stores in the baking aisle. In this recipe I replaced 1/4 cup of white flour with the wheat gluten and I got a lovely loaf of bread. With using the Vital Wheat Gluten Flour I have success with even true 100% whole wheat breads. I also prefer to bake my bread in my oven. I use the dough cycle on bread machine and remove dough and knead a few times, maybe 10, on a floured board, shape and place in a greased bread pan. Let rise, check every 10-15 minutes until desired height. Bake in a 350 degree oven for 20-25 minutes or until golden brown and loaf sounds hollow when tapped. If you can resist ;) let bread cool a bit before slicing or the loaf gets kinda squished.

Reviewed On: Jun. 5, 2007