Reviewed: May 8, 2012

Because I have one child with a lactose allergy, I substituted vegetable oil for the butter and lactose-free milk in place of the half-n-half. I also cut back the salt to a healthy pinch. I've cooked with oatmeal before so I knew to mix all the wet ingredients together, then add the oatmeal and let it sit for 15 minutes to soak up some of the liquid. After that, I folded in the sugar and the remaining dry ingredients. I was able to get 11 smallish muffins from this recipe--I baked them at 350* for twenty minutes. VERY dark looking muffin but they smell incredible. My issue with this recipe was that the muffins were quite sweet, for us adding the additional brown sugar was overkill. I'd like to make this again but omit the brown sugar completely. As is, a solid muffin recipe.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 22, 2011

These muffins are great. I also put the oatmeal in with the "liquid ingredients". I used fat free milk in place of the half and half.

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Reviewer:

Eds Girl

Home Town: Madison, Wisconsin, USA

Living In: Mauston, Wisconsin, USA

Reviewed: Nov. 11, 2011

These are the most AWESOME muffins. I've been looking for a oatmeal muffin recipe and this is defenitely the one I will keep making. Shelley

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Reviewer:

Shelley

Reviewed: Oct. 1, 2011

I also substituted wheat flour and they turned out great! But one thing I would change is the salt, I would cut that in half, they tasted a little salty. Also, try putting plain cream cheese spread on top, it is amazing!

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Shelby, Montana, USA

Living In: Provo, Utah, USA

Reviewed: Sep. 18, 2011

Good flavor

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Reviewer:

JHAWORTH

Cooking Level: Intermediate

Living In: South Lyon, Michigan, USA

Reviewed: Sep. 9, 2011

The flavor was great, but very sweet and cakelike for a muffin, which is not what I look for in a breakfast treat. Also, the muffins crumbled terribly when I took them out of the tins, even with greasing. So I ended up using the crumbs as a cake topping for an apple crisp, and it was good (but obviously not what I had hoped for when I ventured to make the recipe).

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Reviewer:

M Davis

Reviewed: Apr. 5, 2011

Delicious! I make these with whole wheat flour and leave the rest of the ingredients the same. Sometimes I add the streusel topping from the "Brown Sugar Instant Oatmeal Muffins." I've made these several times and they always come out moist and delectable. Best muffins ever!

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Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

These turned out very dry for me (crumbly) and I tend to like a denser cake/muffin than these were. I also agree that these were much to salty (at least for my taste buds). Perhaps with the baking soda, you could omit a portion of the additional salt. They are otherwise a nice flavor, I just am not a fan of the consistency.

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Reviewer:

DenverGal

Reviewed: Jan. 16, 2011

After my dad was told to get off white sugar/flour from his doctor, I made these up as a healthy alternative... and then made another batch two days later! They turned out moist, filling and sweet-- great for a quick snack. I didn't have any dark brown sugar on hand, so I substituted 1/2 c of light brown sugar & 1 tbsp of dark corn syrup. I also used whole-wheat flour instead of all purpose, and 2% milk instead of half-and-half. Next time I might also make a brown sugar/cinnamon topping to put on before baking for an extra touch. Anyway great recipe! I've already made a few times AND shared the recipe with a friend, would make 'em again in a heartbeat. :)

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Reviewer:

Katherine.Ann

Cooking Level: Intermediate

Home Town: Saugeen Shores, Ontario, Canada

Reviewed: Nov. 8, 2010

Take the advice about soaking the oats in the liquid. Didn't have half-and-half on hand, so I substituted with 1/4 c. of skim milk and 1/4 c. of sour cream. Added 3-4 dried cranberries on top. Didn't have dark so I used light brown sugar. These came together very quickly and made 12 perfect muffins. Really good with a cup of tea! This is a keeper. UPDATE: I've been making different versions of these for a few weeks and now they're even better and HEALTHIER! Replace half the butter with plain applesauce. Use 2 eggs. Use low-fat half-and-half. Add 2 T. of toasted wheat germ. Reduce the salt to 3/4 teaspoon. Replace half the flour with whole wheat flour. Stir the oats into the liquid/egg/sugar mixture and let it sit while you sift together the dry ingredients. Don't over-mix the batter. Bake 6 GIANT mufffins!!

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