These were very good with the changes I made based on the reviews. I substituted 1/2 c of flour for whole wheat, used 1/3 c of oil and 3/4 c of buttermilk + 1/4 tsp of orange extract instead of OJ. Also I didn't use salt at all and added 1 tsp baking powder and 1/2 tsp of soda. I use aluminum-free baking powder and haven't had any issues with metallic taste. These were very moist and delicious, not too sweet with just a touch of texture from oats and flour. They also kept well till the next morning (I did have to guard them though). My 2 year old enjoyed them very much, as well as the rest of the family.

Reviewed On: Jul. 24, 2011

This didn't work for me at all. I did half of the recipe in 8" square pan, followed everything exactly and just added a dash of nutmeg as another reviewer suggested. It looked like a greasy mess, squash was separating from the rest of the ingredients when serving. It just didn't go together at all. The dish was bland, I had to add almost twice as much salt at the table. To me this was just barely edible, my husband and son wouldn't eat it. There is no suggestion on the slice thickness. Perhaps slicing thinner/thicker or even chopping would help, as well as adding more spice. But then it would be another recipe... Overall very disapointed.

Reviewed On: May 31, 2011

I was skeptical about these but it actually turned out very good. I used buttermilk instead of milk and added a dash of vanilla extract. The batter was very stiff, but muffins were actually airy and moist. Most of the flavor here comes from the berries and with the ripe summer berries it was great. Everyone from my toddler to his grandma enjoyed these muffins. Thank you for sharing this recipe.

Reviewed On: May 25, 2011