This is a very good muffin! I used a heaping 1/3 cup of brown sugar and left out nutmeg and walnuts because they were not in my pantry. I will be making these again in a few weeks for colleagues.
I made these 2 days ago when I had to use up extra cranberries and buttermilk. I added 2 additional Tbsp of brown sugar, used 1 whole cup of chopped cranberries, omitting the nuts, and sprinkled the tops lightly with turbinado sugar. I baked them at 400 as the original suggests and the muffins were done in 19 minutes. They did not rise much over the top of the muffin pan, but they are very good and not at all heavy. Perfect for a light breakfast.
Sharon this is a great recipe! I just took mine out of the oven so far I have eaten 2! I followed the recipe completely with one exception. I only baked them at 350 degrees for 20 minutes and they were done. Next time I thinks I will add a little more of the brown sugar for a little more sweetness but they are still great as posted. I did get 15 muffins from the recipe. Thanks for much now I have a another favorite cranberry recipe.
This was great, the nuttiness of the oatmeal with the tang of the cranberries is very nice. I had to use frozen cranberries this time of year, but it still worked out well. I also subbed macadamias, since I was running low on walnuts. I made it into a loaf and baked it almost 40 minutes. Yum!
These were very good, and healthy tasting with the oatmeal. They didn't rise much for me though. Also, 20 min. at 400 was way too long. But the cranberry and walnut bits with oatmeal made them a filling breakfast through the week.
These are healthy and delish!!! Baked at 350 for about 25 minutes and they came out moist and tasty!! Made 12 big muffins. Thanks Sharon! :)
The flavor of these muffins was excellent and the walnuts added just the right crunch. For my fellow GF cookers/bakers, these were easily made FGF by using Bette Hagman's Rice Flour Blend and adding 1 tsp. xanthan gum. I will definitely be making these again. Thanks Sharon for a great recipe!
These have very good flavor, particularly with pecans! I used 2/3 c white flour and 2/3 c whole wheat and it worked out fine. Watch these carefully, though--after 22 minutes at 400 mine were very brown. I would take the temp to 350 OR only bake them for 18-20 minutes.
These were very good. Not overly sweet, which is fine for breakfast muffins! (I used Splenda, so brown sugar may make for a sweeter muffin). I did not use the liners. I also only got 10 small muffins, not 16. I used chopped almonds. This is a keeper!
Thank you for posting this. I was trying to use up buttermilk (the neverending quest, it seems) and these were awesome, and much healthier than the alternatives. (Buttermilk pie, biscuits, etc..) I did use wheat flour.