As for taste: Very good! I really like them. I was looking for something a little more oatmeal-ly, however, so next time I would substitute at least 1/4 cup of the flour for an additional 1/4 cup of oatmeal.
There were some issues with preparation that created minor hassles. The recipe is still worth using, and now that I've made it once I would alter it to avoid the problems I had:
Unless you have HUGE muffin tins or fill the tins completely full rather than half full, this makes more than 12 muffins. I filled mine completely full, which resulted in messy clean-up, since the sugar/pecan topping overflowed and baked onto the muffin pan (the batter did not overflow, however, so the finished muffins looked good).
Also, because I was worried about doneness with the tins so full, I tried to hold out until the upper end of the baking time, but had to give up with 2 minutes or so to go because to tops were already getting too brown/bordering on black in a few spots. I pulled them out and tested with a toothpick at that point and they were cooked through, but if yours are not quite done yet browning too much, you could cover the whole pan with foil near the end of the baking time.
Also, for some reason these muffins stuck to the paper liners I used more than usual, and tended to fall apart when I tried to remove them. To be on the safe side, I'd advise using the foil liners rather than paper ones (since I have found these to come off much more easily) if you are like me
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