Made these with apricots.Wonderful taste.Some were charred on bottom.Didn't use the muffin papers they called for, but greased the tins instesd. Baked for 20 min. Could this be the reason they were a little overdone? I am a new baker and this was my second try...Art
I thought the batter was a little thin so I added more oats and substituted the oil for applesauce and doubled the cinnamon. I also brought the temp down to 400 and baked for 15. They did not overcook at all and were incredibly moist- It was a great breakfast surprise for my family. Thanks!!!! :)
These were ok. Now very flavourful.
After reading the other reviews, I decided to try this using no papers and taking the temp down a notch to 400 for 15 minutes. I couldn't find my honey, so I used sugar free maple syrup in its place. I'm sure this gave them an entirely different taste, but they were spectacular. Thanks so much!
I thought these were so good! I used whole wheat flour, Splenda brown sugar, raisins & used more cinnamon. Also used applesauce for the oil. As a last minute idea I sprinkled some unsweetened coconut on the tops! Smelled so good! Baking time worked for me-around 18 min; thanks for sharing!
I love these muffins! I used white whole wheat for the flour, omitted the fruit/nuts and used egg beater instead of whole egg. Otherwise, I followed exactly and they came out delicious! Used paper liners and came out fine. Definately a keeper for a quick breakfast. Thanks for the recipe.
I was not impressed with these muffins at all. I ran out of muffin papers and those I baked in the greased pan were very dark at 18 minutes. The ones in the muffin papers were over baked also, but not quite as bad as the others. I really think the temperature needs to be reduced on this recipe. As for flavor, I don't feel they have any except for "sweet" (I used pecans instead of the apricots). If I ever made these again I would definitely cut back on the sugar and/or honey. To sum it up, I found the muffins to be dry, tasteless, excessively sweet and overcooked. Just not a winner for me.
Batter wasn't too thick, didn't add any more liquid. I use muffin liners and the muffins stick to the liners.use 1/4 c raisins,1/4 c walnuts. i didn't warm the milk. i don't find it necessary.I love the taste and the different bran texture.Bake exactly 18min 425F
I made these with about a cup of currants and a handful of walnuts. I also greased the tins and they popped right out. These are so tasty I don't even need butter or jam. I can eat them plain! Will use again!..and again! Thank you for sharing this yummy recipe! LA :-)
These taste good but I had a problem cooking them. Either the temp was too high or the time too long. I followed the recipe and did not check it while cooking and the bottoms burned quite badly. So I'd watch the temp and keep an eye on them when cooking.