Reviewed: Jan. 30, 2012

Very quick and easy, substituted butter for shortening added 1 cup of raisins and baked as muffins. My husband even liked them.This is a great breakfast muffin. Thanks for sharing.

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2 users found this review helpful

Reviewer:

GR8TWEETS

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Pitt Meadows, British Columbia, Canada

Reviewed: Sep. 25, 2011

I'm at that age, you know, gotta have fiber, and also have a sweet tooth. This recipe does both. I was skeptical that anything that's good for me can also taste REALLY good. This does! I used All-Bran Buds. I reduced each sugar by 1/4 cup and used unsweetened applesauce in place of the shortening. I also added 1/8 tsp. nutmeg, 1/2 tsp. vanilla, 1/2 cup walnuts and 1/4 cup of raisins. I put half in my 8x8 pan and split the rest in 2 - 8x4 loaf pans. I checked doness with toothpicks, around 25-30 minutes. EXCEPTIONAL!!!!

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4 users found this review helpful

Reviewer:

Janell2me

Reviewed: Jun. 13, 2011

I have never rated a recipe before... but this was too good not to rate. The only thing that I did was add some wheat germ to make it a little bit healthier. It was great though. Even my husband liked it and he's picky.

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3 users found this review helpful

Reviewer:

MMcCoy

Reviewed: Feb. 3, 2010

This is such an easy recipe! I found all the ingredients in my very poorly stocked kitchen, and added a few spices to suit my taste. Since it's just me and the boyfriend over here, I scaled down to 12 muffins, and added 1/4 tsps of nutmeg, allspice, and vanilla extract. I also used unsweetened instant oatmeal, because that's all I had on hand. To try to make up the texture deficit from using softer oats, I added sliced almond and raisins from my breakfast-cereal topping stash. Excellently tasty! I just really recommend spicing up with whatever you have on hand... Otherwise these could get a little TOO simple.

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4 users found this review helpful

Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Citrus Heights, California, USA

Reviewed: Jan. 27, 2010

I would really give this 4.5 stars if I could...It's super moist but just too sweet for me. That's an easy fix, though, so I will probably make these again. I added a chopped up pear to the batter, and made muffins.

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5 users found this review helpful

Reviewer:

Bird

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 8, 2009

Fantastic! Made it into muffins, added nutmeg, vanilla, raisins, and some pecans. Next time I'd try it w/ shredded apples.

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5 users found this review helpful

Reviewer:

stephvet

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Manhattan, Kansas, USA

Reviewed: Apr. 29, 2009

Excellent, we all enjoyed it, I am going to make it for the tenants were I work today. Thanks. Marla-j

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5 users found this review helpful

Reviewer:

Marla-j

Cooking Level: Expert

Reviewed: Dec. 6, 2008

This recipe is so nice for a healthy treat. I look forward to having a muffin with coffee in the morning completely guilt free!! I substituted shortning for low fat sour cream with a tablespoon of canola oil, added a teaspoon of vanilla and substituted regular sugar with splenda blend brown and white sugar.

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16 users found this review helpful

Reviewer:

spinn710

Cooking Level: Intermediate

Home Town: Essex Junction, Vermont, USA

Living In: Portsmouth, New Hampshire, USA

Reviewed: Oct. 12, 2008

This is fantastic. I cut the sugar slightly and add a few additional spices, it is still a big hit with just about everyone.

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5 users found this review helpful

Reviewer:

Nancy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 15, 2008

Sorry but mine turned out dense and chewy...is it because I used baking powder instead of soda? Ah well, my toddler thought they were pretty tasty at least. Looks like he'll be the one eating them.

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4 users found this review helpful