Reviewed: Aug. 9, 2009

Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and .5 cup white flour. I also substituted the white sugar for the brown sugar, the walnuts for almonds and the nutmeg for the cinnamon. I also cooked these as mini muffins for 10 minutes which was perfect. It's a great breakfast and will be a great snack later.

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mostedgaard

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Reviewed: Jun. 14, 2009

Love it! I used soy milk, added fresh blueberries cuz I wanted some fruit, 1/8 cup water to make it a bit fluffier, and 1.5 c wheat flour and 1/2 c white flour. I also didn't have nutmeg, so I used cinnamon. So good! Makes a little more than 12 muffins, probably more like 14 or 15. Does taste somewhat wheaty with my variation, but I like it that way on a healthier note.

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Joanna

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 17, 2009

this were really good, my cousind ate them what is fascinating. I just used brown sugar and added some dried cherries. they turned out great.

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gaby

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Reviewed: Mar. 29, 2009

The flavor of these muffins is really good, but I am personally not crazy about the consistency. If you are looking for a fluffier non-dense muffin, these may be for you. I made only a few adjustments - used brown sugar instead of white because that's what I had - used a 1/2 cup of white flour and 1 1/2 cups of wheat. Also added some cinnamon and shredded carrot, and dried cherries in place of the nuts. I would try this recipe again but maybe add some oatmeal or something to make them more dense.

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CIRC

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Reviewed: Mar. 4, 2009

My husband raves about these muffins! (And I do, too!) I can hardly believe how healthy they are, for how good they taste! I did add cinnamon, because it is a favorite spice in this household, but I might try without next time. I think for the texture it is important to go quickly from mixing the wet & dry, right into the oven - the leavening acts quickly, and you want them to be fluffy! I will note - I had enough batter for more than 12 muffins using a bare pan (no liners), but only one pan, so I can't tell exactly how many it could have made. Oh, one more thing (sorry so long!), I really enjoyed splitting a muffin open and putting a bit of peanut butter on it - match that with fruit for a great light meal!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

These are really good. I substituted craisins for the nuts but otherwise followed the recipe. They are light and fluffy and very tasty. I loved the nutmeg.

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magnolia

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

Good muffins. I used pecans instead of walnuts and cinnamon instead of nutmeg. They are tasty warm with a little butter :).

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lovestef

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Reviewed: Nov. 18, 2006

These muffins were ok - a little too fluffy for my taste. I added raisins and left out the nutmeg, and they tasted fine.

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Iza

Cooking Level: Intermediate

Home Town: Aarhus, Midtjylland, Denmark

Living In: New York, New York, USA

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Reviewed: May 17, 2006

This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go breakfasts. You can play around with this recipe to suit your whims. Once I added finely chopped apples and cinnamon. Another time I added ground flax seed. I think I like it with the addition of cinnamon. I like the fact that it has no oil but it still has a nice texture and they turn out moist and just yummy. So play around with it if you want, or just enjoy it as is.

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