Because of the comments saying the muffins lacked flavor, I used butter instead of oil, but I accidentally used 1/3 cup instead of the 1 tablespoon because I was looking at the wrong recipe. I also increased the salt to 3/4 teaspoon, used 1.5 tablespoons of brown sugar instead of molasses, used oat bran instead of barley flour and used a combination of reconstituted milk non-fat milk and apple juice for the liquid. I sprinkled brown sugar and quick oats on top for a garnish. They were very tasty but a little on the salty and buttery side. I think next time I will use 2 tablespoons of butter, the same 1.5 tablespoons of brown sugar and the same mix of flours and liquids. The balance of flours in this recipe is good because the use of soy flour isn't apparent in the texture or flavor. I basically made these in lieu of multi-grain bread, so someone who wants more "traditional" muffins should probably add spices or fruit.
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Because of the comments saying the muffins lacked flavor, I used butter instead of oil, but I...