I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it around a bit. First of all, I doubled it to make 24 muffins. I guess I was certain the changes would make them good! And it worked. I increased the brown sugar from 1/2 c. to 3/4 c., so they were just a little bit sweet (perfect). I was generous with the berries, using a little more than called for. For the flour, I used 1 1/3 c. whole wheat, and 1 c. white flour. The oats I used were quick-cooking as well. I added a tsp. of vanilla and a pinch of nutmeg. I also folded in about 2/3 c. sliced almonds with the raspberries. These are delish with all the above mentioned changes! I never made the recipe in its original format, so I can't comment on that. But, if you want a healthy, hearty, mildly sweet muffin, the addendums I mentioned should get you that. Oh yes, one more thing, I did NOT bake them for 25-30 minutes as the recipe stated. In my oven, it only took 18 minutes! I would start checking them around 15-17 minutes just to be safe. Enjoy!
Was this review helpful?
88 users found this review helpful
I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it...