Reviewed: Mar. 9, 2003

My children absoluty love these muffins. They eat them for breakfast every morning. I used regular maple syrup and not real maple. I also used 2% milk, and so far I have not had a problem with them falling apart. Also, if you haven't already, add walnuts.

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8 users found this review helpful

Reviewer:

WILMA_COOK

Reviewed: Oct. 14, 2004

These muffins are sooooo good and incredibly easy to make! I didn't have half and half so I used vanilla soy milk and they turned out really well. Using real maple syrup makes a huge difference. Thanks for this recipe! I'll be making it a lot.

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10 users found this review helpful

Reviewer:

XMASCOOKEE

Reviewed: Dec. 17, 2005

Great flavour and texture! This is one recipe using maple syrup where you can actually taste the maple. I substituted 1/2 cup plain lowfat yogurt for the cream as another reviewer did, with great success. I also added about 1/2 cup frozen blueberries and raspberries.

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16 users found this review helpful

Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Nov. 20, 2008

These were SO YUMMY! My son wouldnt leave me alone, he just wanted more! I had to make some changes due to a medical diet, I put in apple sauce to replace the butter, and instead of half and half I put 1/4cup fat free yogurt, and 1/4 cup skim milk. I also added in some raisins! They are so good! Thanks a bunch! Mine never caved in nor fell apart! they were perfect!

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8 users found this review helpful

Reviewer:

Tiffany

Reviewed: Mar. 27, 2002

Terrific! I made these healthier by substituting wholewheat flour for all-purpose, and using skim milk instead of half and half. The walnuts are a must!

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6 users found this review helpful

Reviewer:

MCBINDI

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 10, 2004

These were fabulous! Used margarine instead of butter (and minus about 2 tablespoons), and didn't have any half/half so I substituted 1/2 cup of fat-free plain yogurt. Very delicioius, kept together great, and very moist! A+++

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2 users found this review helpful

Reviewer:

FFQUEEN

Reviewed: May 7, 2005

So yummy! I made these a little healthier by using wheat flour,low sugar syrup and buttermilk. Also, noticing that some reviewers' muffins fell apart, I let the oats 'soak' in the wet ingredients for 5 minutes before I added the rest of the dry. Turned out perfect!

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0 users found this review helpful

Reviewer:

JODIBIRD1

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Lexington, Kentucky, USA

Reviewed: Apr. 28, 2006

This is a great and easy recipe. My husband begged for more, friends loved them and they are a good quick snack.

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1 user found this review helpful

Reviewer:

mrsshooty

Cooking Level: Expert

Reviewed: Oct. 17, 2008

These have a great flavor. Mine were not runny like other reviewers said, although I did use slightly less than 1/2 cup of milk. I also used skim milk instead of half and half.

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1 user found this review helpful