Reviewed: Oct. 17, 2006

made a double batch and increased sugar to 1 cup. the result after 3 batches was 21 muffins each time. Also used white sugar, then 1/2 c white and 1/2 brown sugar, and then dark brown sugar. Prefer the 1/2 & 1/2 mixture.

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EPECKA

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Sep. 13, 2006

I liked this recipe. I have made it twice now. The first time I followed the recipe exactly and had very nice muffins, but I agree with some other reviewers that it was a little bland. The second time I altered the recipe beyond recognition, still with good results. I wanted a morning glory style muffin using what I had on hand so here is what I did. For the oats and flour I used 1/2 c corn meal, 1/2 c wheat flour, 1/2 c wheat germ, and 1/2 c all purpose flour. Instead of just milk I used 1/2 c pumpkin , 1/2 c milk, and finally instead of sugar I used pure honey. The result was a golden, yummy healthy muffin, not too sweet but full of flavor. This recipe is wonderful as a starting point.

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RACHEY638

Cooking Level: Intermediate

Home Town: Shrewsbury, New Jersey, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Aug. 6, 2006

I think many people misunderstand what a muffin is...the Otis Spunkmeyer muffins, for instance, are little more than cake disguised in a breakfast-friendly package. These Oatmeal muffins are more like what muffins started out to be. Simple (albeit somewhat bland) additions to a meal. I find that they are perfect in their simplicity, a wonderful base to a dollup of jam. The original recipe I had called for 1/4 to 1/2 cup of honey or molasses instead of sugar and was a nice 'non-jolting' way to begin the day. They are a good base to add fruit or nuts. I like banana with pecans; chopped apple and cinnamon; dates with extra molasses. Tailor them to your tastebuds, but don't mistake them for a cake-like muffin. These are much more substantial, and you won't be hungry in an hour.

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 15, 2006

After reading through the other reviews, I made some changes. I added one mashed banana, 1/4 cup brown sugar (in addition to the white sugar), 1/4 tsp cinnamon and 1 tsp vanilla. I lowered the temperature to 350. I also used regular oats(because that's all I had) and just let them soak a few minutes longer. These are tasty, but still could use a little pizazz (not sure what though). My little boy loves these. I'll probably make them again.

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StaceyL

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Reviewed: Jun. 1, 2006

muffins are a little plain by themself. I added a chopped up banana and they were excellent

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aldan78

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Reviewed: May 5, 2006

I made some modifications, like replacing the milk with OJ, using maple flavoring, adding raisins, and cinnamon. They were easy, and pretty good. I will definitely make them again.

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Jenifer

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Reviewed: Apr. 9, 2006

I used this recipe to stimulate my imagination and try different ingredients. I warmed the milk before adding the oats to it, I substituted the white sugar with golden honey, I also added a few things of my own. I used 1/4 cup of raw carob powder, 1 teaspoon of cinnamon, and of course, because of the oats, 1/2 cup of brown sugar. I took the advice of others and reduced the cooking temp to 350. I also mixed wet and dry separately and ALWAYS ADD WET TO DRY!!

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Leah S.

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Reviewed: Dec. 14, 2005

This muffin recipe is a good starting point, but it needs something. I added 1 cup chopped pecans, 1 medium diced granny smith apple, 1.5 tsp cinnamon and 1 tsp grated nutmeg. The apple made the muffins very moist and light, but they still lacked something. Next time I make them, I will add another .5 tsp of cinnamon and maybe a tsp or so of apple pie spice. As well, the apple is a nice idea, but next time I will use a sweeter apple (both DH and I found the muffins lacked sweetness). The only other point to mention is that I reduced the heat to 350 and cooked the muffins for 25 minutes.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Dec. 4, 2005

These will need quite a bit of doctoring for me to make them again.

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KELSPUR

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Reviewed: Nov. 24, 2005

I did not like this recipe at all. The muffins were dry and very tasteless, I ate a few because I didn't want to waste them, but I just couldn't finish something that tasted like exactly play dough.

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cookiesncream

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2005

VERY EASY.Quick for busy mornings

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Roberta

Cooking Level: Expert

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Reviewed: Oct. 8, 2005

Muffins were very bland. This would be a better starting recipe to add your own flair to.

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sarahhouston

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 27, 2005

Hubby loved these...i added one small chopped apple into mixture and sprinkled cinnamon and brown sugar on the tops. Thank you

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CHIHUAHUAGIRL

Cooking Level: Expert

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Reviewed: Aug. 30, 2005

Yum! I followed many other's advice for putting in brown sugar and cinnamon, lowering the temp and cook times and they were delightful. I used rice milk for my lactose intolerant and you couldn't tell it wasn't regular milk. Also, I accidentally put in 1/2 c sugar (instead of 1/4) so I only put in 2 T of brown sugar and it was still good. Oh - and I did sprinkle cinnamon sugar on the tops - that was good too! I think this is one of those recipes that you can't really go wrong with and that's just the recipe for me! Thanks Tony!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Jun. 23, 2005

Nobody wanted to eat them at my house ... very dry and little flavour.

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TECHNOKILT

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Reviewed: May 16, 2005

I altered most of the ingredients for a healthier alternative, and they always turn out great! I use soy milk instead of regular milk (I use chocolate or vanilla flavoured, then I leave out the sugar in the recipe). I use applesauce instead of vegetable oil. Whole wheat flour instead of all-purpose. And if I use plain soy milk, I use honey instead of the white sugar. Basically this adds soy protein and fiber, while cutting down on calories and fat. A delicious alternative to a store bought granola bar.

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TESS2004

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Reviewed: May 8, 2005

These came out light and fluffy. I used regular oatmeal and just let it soak a while longer. I took the suggestions of others and added cinnamon, nutmeg, and vanilla extract, and turned down the oven temp for baking. I like these muffins because they're not too sweet, but next time I think I'll try adding shredded apple or carrots. Overall a pretty good muffin. Thanks!

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ADIBAX

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Reviewed: May 1, 2005

I added cinnamon to the batter and the result was a very nice, moist oatmeal muffin. Nothing exciting, fruity or overly sweet, just a simple, warm breakfast treat that is fairly healthy.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 12, 2005

These were not bad. I found that they need more than 1/4 cup of sugar. I added one apple some cinnamon and brown sugar, next time I would add more brown sugar. They are good as a breakfast muffin with coffee or tea

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2005

Sorry, I thought that these were very tasteless, unless you added in the choc. chips. I made two separate batches, based on other reviews, one with the chips and one with apple and cinnamon. I added about 3 tsp of cinnamon and a finely chpd apple and I couldn't taste it. They were heavy and didn't make very much. I was able to make 6 mini's and 3 jumbo of each. I won't try this one again.

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WILDWOMAN71

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Easy Oatmeal Muffins

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