Reviewed: Jun. 24, 2009

I have made 2 batches of these muffins now and the last was quite a bit better. I too used 3 tbs of molassis and 3 tbs of honey. I then added 1/2 cup sugar free sweetner. They were lighter and had just enough sweetner. I did put a little nutmeg, cinnamon and vanilla in too for a little extra flavor. We loved them

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Reviewer:

Frontier_man

Cooking Level: Intermediate

Home Town: Marcus, Iowa, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Apr. 30, 2009

pretty good base recipe....i did have to add a few things to it. i added 1/4 cup brown sugar, 1/4 oil, and then whatever various berries and coconut i had around the house to put in. but im going to make them again with apples and raisins.

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Reviewer:

carmen

Reviewed: Feb. 11, 2009

I like the texture and healthfulness of this muffin, but it is *not* sweet at all. Next time I would try adding at least some raisins or dried cranberries.

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Reviewer:

CATIETOD

Cooking Level: Intermediate

Reviewed: Jan. 31, 2009

These were just ok. I pretty much stuck to the recipe but used regular milk instead of buttermilk and I added some blueberries at the end. Even with the blueberries, the muffins were still not sweet. If I made this again, I'd add some sugar. The consistency seemed a bit off as well. I'm not sure how to improve that. But they were edible.

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Reviewer:

MamaChef

Cooking Level: Intermediate

Reviewed: Jan. 29, 2009

Very good! I love the description below calling this a no-nonsense muffin, because it's so right! It has just enough sweetness with the molasses. The buttermilk is perfect, and it's quite healthy (you can buy a lower fat version) as it's a probiotic. The acid in buttermilk reacts with the soda, which helps with the leavening (so to get the best results, try making your own buttermilk with vinegar and regular milk or just use buttermilk). I love the huge amount of bran in this recipe! One tip though. I don't know what I did exactly, but somehow the melted (hot) butter hit the raw egg and the egg got cooked in my muffins! So make sure you cool your butter first before adding it in.

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Reviewer:

Rosemarie

Cooking Level: Intermediate

Reviewed: Jan. 11, 2009

Not very healthy with molasses and buttermilk, so I substituted with 3 tbsp molasses, 3 tbsp wild honey and replaced buttermilk with vanilla soy milk. They taste just as good without the guilt!

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Reviewer:

nhlawguy

Reviewed: Jan. 5, 2009

Great recipe. I did substitute Splenda for most of the sugar, and used all whole wheat flour instead of any white flour. I also added blueberries to some of the muffins and those were good too. This is a good healthy muffin for breakfast.

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Reviewer:

Lydia H Owens

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

Reviewed: Nov. 10, 2008

I think the molasses flavor was too strong. Not my favorite.

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Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Oct. 11, 2008

This is an awesome recipe!!!! I did take one other's reviewer's suggestion, and used applesauce instead of butter, vanilla soy milk, cinnamon, nutmeg and cloves, When I ground up the allbran cereal in the blender, I added the soy milk with it so I didn't burn the motor out on my blender. I added a little extra cinnamon(about an extra tsp) and a little extra brown sugar (about 1 Tbs). Then to top it off I added a tiny bit of unsweetened cocoa. Dried cranberies are a nice addition.

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Reviewer:

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

Reviewed: Jul. 24, 2008

I really like this! I made it even a little healthier by using all whole wheat flour instead of some white flour. I added some wheat germ in place of a little of the flour. To help it rise well with all whole wheat flour, I used a little extra baking soda. I added some raisins... it was nice to add some sweetness. I don't think it needed any sugar added.

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