Dense, flavorful muffins that aren't too sweet. I made the following additions to the recipe: substituted Total multi-grain cereal flakes for bran flakes. Used 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. Added 1 teaspoon each of vanilla, powdered ginger, powdered allspice, and cinnamon. Tastes just like a molasses cookie! Also recommend stirring the raisins into the wet ingredients first and letting them sit for a couple of minutes. They "plump up" nicely. End product is tasty and healthful and this recipe is definitely a keeper!

Reviewed On: Nov. 1, 2009

I don't think I'll ever buy bottled sauce again, this recipe is fantastic! Used it to make pulled beef sandwiches with some leftover pot roast meat; I doubled the quantity and let the cooked meat simmer in the sauce until it fell apart. Delicious! The recipe is very tangy because of the vinegar. If you prefer a smoother, sweeter sauce, you could eliminate the vinegar altogether or greatly reduce the quantity. I added a couple tablespoons of brown sugar and that also helped balance out the vinegar a bit. This would be a great sauce for making BBQ baked beans with, can't wait to try that. Thanks for sharing the recipe!

Reviewed On: Dec. 7, 2008

Just made this recipe today to go along with a pork roast and everyone thorougly enjoyed it. Quick and easy. Mild flavor and all of the ingredients go together well. For those who like a little heat, a few drops of tabasco or other hot sauce goes well in this dish. Rather than use 1/4 cup butter, I used half that (2 tbsp) plus 2 tbsp canola oil with no problems. Also, if this is four servings, they are large servings. In my opinion, if eating this as a side dish, it's closer to 6 or 8 servings (but served with some good cornbread, this would make a good, cheap meal.) This is a keeper and I will be making it again.

Reviewed On: May 11, 2008