4 Reviews

I made this like cornbread in a skillet and used wheat bran since that's what I had. Can't think of anyway to improve this recipe. Thanks.

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foodiemama April 26, 2007

These muffins are fabulous. I modified the recipe using 1/2 cup whole wheat flour and all the rest of the grains also 1/2 cup. I also add 2 cups of blueberries. These are the best muffins. Everyone in my house loves them.

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mami September 25, 2005

I made this as a loaf instead of muffins, which we ate with chicken-barley soup for a nice hearty meal. I really enjoyed this- i thought it was a really nice variation on cornbread. Sort of cornbread plus. It still has that cornbread texture, but lots of extra flavor from the bran and rye. I actually used half olive oil and half rice bran oil for the oil and the olive oil added a really nice flavor as well. I think that this might be nice with some spicing added as well- maybe some basil or italian seasoning or onion or even cheese or whatever. I think some sunflower seeds would be really nice. Really lovely as-is. I did find that the texture was pretty crumbly and it did not slice very well. The batter seemed a little thin to me, and I wonder if maybe it would be better with the milk reduced slightly (say to 3/4 cup?). I may try this again with the reduced quantity of milk and report back. Certainly not a bad recipe by any stretch, though! Really great flavor, and absolutely delicious hot out of the oven. Thanks! Oh, by the way, I did sub the white flour with whole wheat pastry, which worked great.

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Roosie May 04, 2005

I can't believe no one has rated these. Absolutely fanastic! Really moist and so easy to make. I didn't have oat bran so subed oatmeal and completely forget the cornmeal, still they turned out perfect. DH really went after them. Out of 12, 4 left. Just barely enoough for tonight. Hope you're still here, they are WONDERFUL

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Myrna 2 May 29, 2004
Four Grain Muffins