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I made this as directed and just like the other reviewers mentioned, the ratio of wet to dry ingredients isn't correct. I had made this once before with many subs and they turned out great then. I had used whole wheat pastry flour instead of regular flour, regular sugar in place of the Splenda, 1/2 cup blueberry yogurt and 1/2 cup mashed banana instead of the buttermilk (which is probably why they turned out great), and butter extract instead of the lemon extract.
Great recipe! I did change a few things based on our tastes & what we had on hand. I used whole wheat flour instead of all-purpose, oatmeal instead of oat bran, all sugar instead of using splenda, homemade yogurt instead of buttermilk and vanilla & cinnamon instead of the lemon. The kids love them & so do we!
Loved them! We used butter and oil in place of the applesauce, and a tsp lemon juice for the lemon extract. They are fantastic!
Thanks Paula, for my favorite flax seed muffin recipe! I used wheat bran and subbed cinnamon/vanilla for the lemon. I also used 2/3 cup white sugar. These rose nicely with a nice shape, and the flavor was so buttery! I will be making these regularly. Thanks for posting- Roxygirl
These are great muffins. My kids really enjoyed them and they are healthy! I baked the muffins at 350 degrees (instead of 400 ) for 25 minutes and they came out perfectly. I used 1 cup of plain goat yogurt instead of buttermilk because we have dairy allergies. Great option for a quick breakfast!
Loved these muffins. Made the following subs due to lack of ingredients. Used self-rising flour with half the salt, baking powder and soda called for. Used 6 oz nonfat vanilla yogurt and 2 oz 1% milk instead of buttermilk. Used toasted wheat germ instead of oat bran. Used frozen blueberries. Very light and moist!
I made these and put about a third less buttermilk because of previous comments. It still came out perfectly, and they were wonderfully tasty. These aren't a horribly sweet muffin. That's what's nice about them. Every bite is sweet and tart all at once. Very interesting! I'm using these as a relatively low cal mid morning snack.
This is an excellent muffin, especially for being so healthy. The only problem, like others have stated, is that it needs less liquid or more flour. I had to add 1/2 C+ more flour, but I would halve the buttermilk when I make this again - and I might also add a bit more regular sugar, maybe 1/2 C. I topped these with 1 T white sugar mixed with 1/4 t ground nutmeg. And it made 15 or 16 muffins, instead of 12 (probably because of the added flour).
Finally got around to making these and they were excellent! I followed the ingredients and directions exactly but added cinnamon instead of lemon as I did not have the lemon extract. I didn't have any problems with the consistency. Thanks for posting Paula.