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We all enjoyed these. Will make again and play with the recipe some for next time.
Wow these are great! Couldn't resist adding a little chocolate frosting on top as I love peanut butter and chocolate but the muffins were just as great without it.
These muffins made a very tasty and healthy breakfast on the go. Will definitely make again.
I made these yesterday morning and brought them to work. Only had 3 left by the end of the day, they were that good! Of course, I ate them on the way home. LOL! Anyway, I made just a few changes to the recipe: 1) I didn't have any Wheat Germ in the morning so I added a little more oats, 2) I used Splenda instead of granulated sugar, 3) I used fat free milk (that's all I ever buy!), 4) I used my Pampered Chef Stoneware Muffin Pan and it was the perfect size and 5) My bake time was exactly 20 minutes. PERFECT! I also took a couple pictures (I hope you like them). Thanks for the yummy recipe that I KNOW I will use again! P. S. I have Wheat Germ now! :-)
I've never reviewed anything on this website before, but these were so good I just have to! They are the softest, moistest muffins I think I've ever had. I've been going through a peanut butter phase lately, and these hit the spot. Thanks for posting such a great recipe!
Awesome! We make these all the time. They also freeze great, and then just thaw in the fridge. Thanks!
Excellent muffins! Very tasty and turned out perfectly even though I made some substitutions (nonfat margarine for the butter and skim milk for the 2%). I also added a few semi-sweet chocolate chips to the top of each muffin before baking to make them a little more decadent. Yummy! Thanks for a great recipe, and for the tips on handling the sticky ingredients.