Reviewed: Feb. 25, 2012

As is this is only a 3 star recipe, but it is a great base if you add other mix ins like chopped dates, craisins, nuts or other dried fruit. The texture is great, I didn't use muffin cups because low fat muffins always seem to stick to them for me, so I just sprayed with Pam and they popped out of the pan nicely. I also used Almond milk instead of buttermilk because thats what we have in our house. Anyhow, like I said, really nice base to add other stuff into!

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mondosgirl

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Reviewed: Dec. 6, 2011

I think these were great! but they needed more flavor, so I tried adding honey butter to the tops like one of the reviews said, but I still thought they needed more flavor, so I made a glaze with melted butter, brown sugar, cinnamon, honey, and a little bit of roled oats. I used a toothpick to poke small holes in the tops, then spooned the glaze over the tops, delicious! thanks for the recipe, everyone loved them!

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autumnbaking96

Reviewed: Jun. 29, 2011

These muffins smelt amazing while in the oven. However, the muffin was bland and boring I took another woman's advice and tried honey on the top but it was still bad. I won't be remaking these muffins, I may make my own more flavorful version but I won't repeat this one.

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cuisinecrazy17

Reviewed: May 6, 2011

I choose this recipe because I needed a snack but had no eggs or all purpose flour. Unfortunately, as written this is very bland. I added 2 tbsps brown sugar, 1 tsp vanilla, 1 tsp cinnamon and an apple grated with the peel left on. Next time add 1 tsp pumpkin pie spice as well. I had to add more flour as it was very liquidy, I got 10 muffins that baked in 20 minutes not 30. Healthy food does not need to be bland or boring.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Apr. 5, 2011

Well I geuss I should start by thanking newport29 for this great recipe!! Anyway these were great! Cooked a bit faster than directed in the recipe, but that was no big deal. I also used maple syrup instead of honey, it was awesome! And made a powdered sugar glaze with a bit of syrup added for extra flavor, that turned out well too. Kids ate them up, I made 24, and there were 8 people eating them they are gone!

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Longtribe

Reviewed: Jan. 19, 2011

I customized it by adding cranberries, sliced almonds and a little almond extract. YUM!!

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jamieann77

Reviewed: Aug. 21, 2010

I fully expected these "healthy" muffins to taste awful & was pleasantly surprised when they didn't. I ate mine buttered, with honey on them & they were pretty good. Not as good as the muffins I usually make, but those are incredibly unhealthy.

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Misty

Reviewed: Jun. 9, 2010

These were great! I added a few tablespoons of brown sugar and a teaspoon of cinnamon to the batter, then sprinkled cinnamon sugar over the top while they baked -yum! They were a bit like ginger bread, but without the ginger. Really great basic recipe!

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vegefulbaking

Reviewed: May 21, 2010

Not bad, a little bland. I didn't have buttermilk so I used milk and lemon juice and it seemed to work fine.

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Laura

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Leduc, Alberta, Canada

Reviewed: Jan. 16, 2010

As written, the recipe is only medium. The muffins come out flat, and it needs a lot more flavor. I wonder if an egg might help give it more rise. I tried with 3 Tbs honey and 3 Tbs maple syrup, chopped pears, and walnuts, and a bit more oil. It was 4 stars that way, but still needs something. Maybe even more maple syrup.

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