October Oatmeal Pumpkin Muffins
Lovely breakfastmuffins, easy to make, and with no added fat at all... but deliciously moist and soft - what more to wish for?!
The first time I made them as in the recipe, and they turned out great. I only added some chopped pecans (I'm a huge pecan fan since I discovered the existence of this lovely nut). As an experiment I added to a couple muffins some blueberries: these muffins turned out to be the biggest succes here in the house!
For the next time I went again with the pecans and the blueberries, but made two adjustments: I replaced the maple syrup with a big table spoon of honey, because I had no syrup left, and they were still fine.
And secondly, I accidentally added twice the amount of oats (new measuring cups... :-P). I only realised this when they were in the oven, so decided to wait and see. Just pulled them out a little early, and to my relief, they are still edible. They have a little more structure and are a bit dryer, though not as much as I feared. With a dollop of jam, they're delicious! :-)
So: a very versatile recipe for those who like some variation, and a very nice recipe for those who want a simple, good pumpkin muffin!
2 users found this review helpful
Jan. 21, 2013