Reviewed: Mar. 11, 2012

Did not make any adjustments to the ingredients and the muffins turned out great! I did use the mini muffin pans. They were done in exactly 10 minutes and made 72 muffins. For the sour milk, I followed another web site's instruction and removed 1 tablespoon of milk from the 1 cup of milk and then added 1 tablespoon white vinegar to the remaining milk and let it sit for 5 minutes before adding it to the recipe. This is a definite repeat!

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tobie

Reviewed: Mar. 8, 2012

I added a 1/2t allspice and they tasted just like gingerbread cookies.

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Eledril

Reviewed: Jan. 4, 2012

Made these to take to my son's play group. I did make some changes- I halved the recipe and did one cup of whole wheat flour and 1/2 cup of ground flax seed. Also used Splenda instead of sugar and added a little more cinnamon and also some nutmeg and cloves. Quick and easy recipe- very yummy! Not overly sweet, which is what I was looking for as we're trying to be healthier and I was serving these to children too!

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MaynardMama

Reviewed: Dec. 18, 2011

Great muffins! Possibly the best I have ever made! The batter is very smooth and easy to work with. It's not too sticky or crumbly. I used skim milk (what we had) but other than that I followed the recipe precisely. Going to repeat the recipe later today using butter. I want to bring them to work to share for the holidays. I hope someone invites me and my muffins to a brunch! They have a tangy molasses taste that is so delicious! Thank you Erlene!

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RIELLA

Reviewed: Dec. 13, 2011

2 cups whole wheat, 1 cup all purpose flour, did jump up the spices and added nutmeg...very,very good!

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steve

Reviewed: Oct. 29, 2011

Super Tasty. I tweeked the recipe to make apple ginger muffins. I used 1/2 stick of butter and 3.9 oz applesauce instead of shortening. I also added two small-med size diced apples and a cup of walnuts. I too added a dash of Nutmeg as someone previously suggested. Yumm!

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teeesf

Reviewed: Sep. 20, 2011

These are wonderful. I cut the sugar in half and added 1/2 cup of crystalized ginger. I also substituted coconut oil for the shortening and used spelt flour.

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Reviewer:

smith22

Reviewed: Aug. 28, 2011

This was my first time using Molasses its a very rich flavor so i used 3/4 cup instead of the whole cup, Next time ill definately Use more spice! but over all they came out amazing, My husband doesnt like cake-type things and he says yum!!

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Reviewer:

ShanzBakinQueen

Cooking Level: Intermediate

Reviewed: Aug. 21, 2011

pretty good - used half whole wheat flour and half white wheat flour - might try to add a little more spice to it next time - only made 27 for me - filling the pans 3/4 full would probably make 24 and would have been fine -

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