With a little butter melted into a cut muffin these are a good start to the day. I do think they could have used a little of something in them like vanilla and maybe some ginger. I think the author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today! Read More
These are a little too bland for my taste. I think they would be much better if I had added some type of Jam to give it a more fruity flavor. The texture is good and the recipe is quite simple. Read More
With a little butter melted into a cut muffin these are a good start to the day. I do think they could have used a little of something in them like vanilla and maybe some ginger. I think the author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today! Read More
I love it when I make a muffin recipe and it's a muffin, not a cupcake. Just as any drink served in a martini glass seems to be called a martini nowadays, it also seems any cake recipe baked in a cupcake liner and left unfrosted is called a muffin. Not. The mixing method is different, the flour to fat ratio is different, and a muffin has very little sugar (as opposed to cakes, where the flour and sugar ratio is nearly equal). This is a muffin, and I appreciated that. I added two cups of chopped rhubarb, not because this basic muffin needed it, but because I'm looking for excuses to use it. I also sprinkled them with some demerera (turbinado) sugar just to dress them up. These are moist, rather "bland," as true muffins are supposed to be (do we think of biscuits as bland?), the taste of the oatmeal apparent. Just the right level of sweetness - remember, this is a muffin, not cake! When I mixed up the batter I did use a heaping cup of sugar but only to adjust for the tartness of the rhubarb. While these would be delicious spread with a little butter, honey or jam, they were quite satisfying just as is. Read More
Instead of vanilla I added almond extract which was delicious. I also added a little bit of brown sugar on the tops before baking and they carmalized nicely. Terrific! Read More
These are my favorite muffins! Think cornbread type of muffin but made with oatmeal instead and you will appreciate what these are. They are light fluffy wholesome oaty muffins with a hint of sweetness from the brown sugar that go well with foods you would normally serve with cornbread (chili stew roasts). I however love a muffin that isn't loaded with sugar or filled with fruit and found these to be delicious warm with just a pat of butter. I use regular rolled oats and sub 1 c. of white whole wheat flour for regular flour and use melted coconut oil instead of butter I even leave out the cinnamon and salt. Wonderful! Read More
Great light mild NOT too sweet...I did use 1 tsp. Vanilla and I ground my own Cinnamon...Made 18 Muffins...used the paper liners and used my Medium Muffin Scoop and they rose perfectly...didn't run over...YUMMY Read More
I halved this recipe but used the full 1/2 cup of butter; it was perfect. I didn't need to spread the cut muffin with more butter and they were wonderfully moist. I've made them without additions and they are wonderful. In one batch I added 1/4 cup of finely chopped pecans 1/3 cup of chopped dates and 1/3 cup of raisins that had been soaked in hot water for 10 minutes; those were really great. This is the perfect breakfast muffin recipe as it's not too sweet. Read More
I used old-fashioned oats and increased the buttermilk to 2 1/2 cups since they tend to soak up more liquid than the quick. I also doubled the cinnamon but that's just because I am a cinnamon addict. They were really good and even my teen daughter liked them! Read More
These are a little too bland for my taste. I think they would be much better if I had added some type of Jam to give it a more fruity flavor. The texture is good and the recipe is quite simple. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
With a little butter melted into a cut muffin these are a good start to the day. I do think they could have used a little of something in them like vanilla and maybe some ginger. I think the author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today!
I love it when I make a muffin recipe and it's a muffin, not a cupcake. Just as any drink served in a martini glass seems to be called a martini nowadays, it also seems any cake recipe baked in a cupcake liner and left unfrosted is called a muffin. Not. The mixing method is different, the flour to fat ratio is different, and a muffin has very little sugar (as opposed to cakes, where the flour and sugar ratio is nearly equal). This is a muffin, and I appreciated that. I added two cups of chopped rhubarb, not because this basic muffin needed it, but because I'm looking for excuses to use it. I also sprinkled them with some demerera (turbinado) sugar just to dress them up. These are moist, rather "bland," as true muffins are supposed to be (do we think of biscuits as bland?), the taste of the oatmeal apparent. Just the right level of sweetness - remember, this is a muffin, not cake! When I mixed up the batter I did use a heaping cup of sugar but only to adjust for the tartness of the rhubarb. While these would be delicious spread with a little butter, honey or jam, they were quite satisfying just as is.
Instead of vanilla I added almond extract which was delicious. I also added a little bit of brown sugar on the tops before baking and they carmalized nicely. Terrific!
These are my favorite muffins! Think cornbread type of muffin but made with oatmeal instead and you will appreciate what these are. They are light fluffy wholesome oaty muffins with a hint of sweetness from the brown sugar that go well with foods you would normally serve with cornbread (chili stew roasts). I however love a muffin that isn't loaded with sugar or filled with fruit and found these to be delicious warm with just a pat of butter. I use regular rolled oats and sub 1 c. of white whole wheat flour for regular flour and use melted coconut oil instead of butter I even leave out the cinnamon and salt. Wonderful!
Great light mild NOT too sweet...I did use 1 tsp. Vanilla and I ground my own Cinnamon...Made 18 Muffins...used the paper liners and used my Medium Muffin Scoop and they rose perfectly...didn't run over...YUMMY
I halved this recipe but used the full 1/2 cup of butter; it was perfect. I didn't need to spread the cut muffin with more butter and they were wonderfully moist. I've made them without additions and they are wonderful. In one batch I added 1/4 cup of finely chopped pecans 1/3 cup of chopped dates and 1/3 cup of raisins that had been soaked in hot water for 10 minutes; those were really great. This is the perfect breakfast muffin recipe as it's not too sweet.
I used old-fashioned oats and increased the buttermilk to 2 1/2 cups since they tend to soak up more liquid than the quick. I also doubled the cinnamon but that's just because I am a cinnamon addict. They were really good and even my teen daughter liked them!
These are a little too bland for my taste. I think they would be much better if I had added some type of Jam to give it a more fruity flavor. The texture is good and the recipe is quite simple.
