Reviewed: May 6, 2012

I followed recipe but they are dense, not fluffy-won't make this again

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Reviewed: Mar. 25, 2012

Buttermilk powder, oil/fat & other fixes, read this! These are tasty muffins when you make some changes to the recipe. First, few people have butter milk and it’s hard to get real butter milk. Even with real buttermilk there is an insufficient amount of oil in these muffins and the default recipe is only really good when both the muffins are still warm and butter is applied. I recommend butter milk powder over regular liquid buttermilk as it does not expire and it is easy to find the powder. To substitute buttermilk powder add 4 tablespoons of buttermilk powder, ¾ of a cup of milk and ¼ of a cup of vegetable oil. I would recommend the ¼ cup of oil even if you use real buttermilk as these are dry otherwise. The default recipe is also very sort on cinnamon. When cinnamon is mixed in with the flour the tasted is reduced greatly compared to being a topping or filling. I have made this recipe with as much as a full tablespoon of cinnamon and not found it that strong. I would encourage you to at least double the default teaspoon. Final note the recipe seems a bit heavy handed with leavening agents. It would be worth trying this minus a ½ teaspoon of the baking powder. I have not tested this yet.

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bunbaker

Reviewed: Mar. 18, 2012

Giving this 4 stars because the recipe had most of the things I wanted: lighter texture, beautiful muffin shape, healthier ingredients (I subbed 1/2 c flour for whole wheat and added some flax seeds). All in all an excellent base. I found them a little bland, however...def. needs fruit/grated veg to impart flavour. I'll be making these again, just not "plain." No troubles removing from muffin pan at all, BTW. I used nonstick spray, came out beautifully! Oh, and they only cooked for 15 mins til done in my oven, so check them early!

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NLcookiemomster

Reviewed: Feb. 12, 2012

What a fun recipe! This recipe is perfect as it stands, but if you are like me, part of the joy and adventure in baking is experimenting and adding one's personal touch; and this recipe lends itself well to such experimenting. My 'experiment' was a smashing success! I doubled the recipe and substitued 1/2 whole wheat flour and 1/2 plain (as recommending if substituting whole wheat flour for plain flour in a recipe.) I had planned to add raisins but saw two bananas that were overripe, so I mashed them up and added to the recipe (I also added 1 Tbsp. oil and vanilla flavoring as recommended by other reviewers.) While the first batch of muffins was baking, I noticed another half banana that had been ovelooked, so I finely diced it and added to the remaining batter. The muffins with the diced banana were my favorite. There were actually little bits of banana in each muffin. I recommend doubling the recipe for two reasons: (1) they won't last long; and (2) I want to freeze remaining muffins. Freezing will intensify the flavor. I can hardly wait to warn a frozen one in a few days. Have fun with this recipe! And a big THANK YOU to Coleen Roberts for sharing this recipe!

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UNCgal

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Aug. 31, 2011

These are awesome!! Based on others experiences I decided to add to the eggs 1 TBSP of oil to keep the muffins more moist so they wouldn't stick to the paper and it worked great. I added shredded coconut and dried cherries. These are fantastic! Making a second batch of raisin coconut as I type.

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vivaglam5

Reviewed: Aug. 25, 2011

i found this recipe easy,yummy and healthy!my 8 year old did all the baking and loved the results.

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englishbanty

Reviewed: Aug. 4, 2011

I had planned on making this recipe a spice cake kind of muffin--and I'm glad I did. I think as is, it might not have worked out as well only because the batter is SO thick. I just kind of threw things in; 1/2 cup unsweetened applesauce, cup or so of chopped zucchini, half cup or so of chopped carrot, half cup or so of raisins. I also upped the baking soda to a full teaspoon, added a teaspoon of baking powder, a teaspoon of vanilla and a half teaspoon of nutmeg. Another reviewer had mentioned that they had some issues with the muffins sticking to the tins so I was liberal with the non-stick spray. I baked mine at 350* for 20 minutes. These were very moist, chewy and very good. I think this is a wonderful base for you to add whatever fruit/veggies you have on hand to make it personal for your family.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 1, 2011

I thought these were vary good! I used Vanilla milk (instead of buttermilk) and really cut the sugar back. I added an apple sauce as I only had one banana. They turned out really nice. :) Will make them again. They are a great recipe t build on and add to I find. :)

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Angel_chats

Reviewed: Mar. 22, 2011

What do YOU do when you find a recipe that looks good but you don't have everything that you need? I improvise. No buttermilk? I used 2/3 cup of lowfat vanilla yogurt mixed with 1/3 cup of water. Added that to the oats...then the eggs and 1 cup of a mix of raisins and crasins and let it sit while I did the dry. Oh, I forgot to mention that I added a 1/2 cup of apple sauce for good measure. Mixed 1 1/2 tsp cinnamon, a 1/4 tsp of nutmeg, and the remaining dry. Added the dry to the wet after about 10 minutes. Sprayed 2 mini muffin pans and added about 1 TBS to each cup. Sprinkled the top with cinnamon sugar and baked at 350 for 15 minutes. They turned out GRAND! Healthy and yummy. You can't beat that!

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rmfisherga

Cooking Level: Expert

Home Town: Myrtle Beach, South Carolina, USA

Living In: Bonaire, Georgia, USA

Reviewed: Nov. 22, 2010

Great recipe. I like the dense, chewy texture of the muffin. I did not have buttermilk but used sour milk by putting a couple of tablespoons of vinegar into a measuring cup and topping it off by adding milk to make 1 cup, and then letting it sit for 5 minutes. I also reduced brown sugar to 1/4 cup. I will plan on adding a little oat bran to the recipe next time in place of some flour.

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