My family really enjoyed these! I used old fashioned oats and soaked them about 20min. I also added a dash of cinnamon and vanilla. I can see that these would be very versatile muffins. I can't wait to try them with a little carrot added.
These were very yummy. I did add a finely chopped apple, a tsp. of cinnamon and a tsp. of vanilla, because the addition of the apple, I got 15 muffins. I think I will also add some walnuts next time. Thanks Marg for sharing the recipe.
I made these and LOVE them! Finally a muffin that tastes somewhat healthy vs. a sugary treat. I love the texture (very moist) and that they are only slightly sweet. I didn't have buttermilk so looked up a substitute. I used 3/4c sour cream 1/4 cup milk blended. I also added chopped strawberries. I'm going to make a big batch and freeze as they are perfect for school day breakfast and lunches. This is also going to be my new zucchini bread/muffin recipe. I have been forever trying to duplicate my grandmother's zucchini bread texture and this is it!!!
I made these for the following week's breakfast but let them cool on the counter too long and they were snacked on except for the last 2 I saved for breakfast. Needless to say, we loved these and they were easy, thank you!
I thought these were ok. They did not rise like I thought they would, and they were a bit heavy (I really like a huge, but still light & feathery muffin). I did add some finely chopped apple, so perhaps that weighed them down a bit, but I did wish they had risen more. Some I filled in the muffin cups 3/4 high and those did not rise to the top of the muffin cups. The rest I over filled, and they did rise up a bit above the top of the muffin cups, the way I like. I just like a nice big & hearty muffin, so I don't have to eat so many of them to satisfy my tummy at breakfast time. I will try them again without the apple. Thanks for posting the recipe.
These were great! Plain, but so good warm w/ butter and rasp jam! I used a sub recipe for buttermilk - which was fun...and I used salted butter for the shortening and then added only 1/8 tsp more salt to muffins. They seemed good to us. I'm keeping the recipe! I think adds would be good - blueberries and cinnamon - yum. Thanks! Alright, made these now with blueberries and 1/4 tsp cinnamon, prob.could use more? They look sooo good cooling on the counter. Can't wait to eat them!
Delicious! I added 1/2 t vanilla plus walnuts, raisins and white chocolate chips. I also added a topping of 4 T brown sugar, 4 T flour, 1 t cinnamon and 2 t melted butter mixed together and crumbled over the top of the muffins before baking. In my convection oven, it took the whole 20 minutes to bake. I used whole oats too. Thanks for a keeper Marg :)
LOVE this recipe. Have made it many times for my church's breakfast on Sunday mornings. I make them in huge batches (150 at a time), they are delicious, tender, and always turn out just right! Thanks for sharing this recipe.
I'm only giving this 4 stars because I've never actually made these as is. As a general muffin to add your own twist to these are great. I've made these several times now but I usually add either blueberries or banana's. My favorite has been to mash 1.5 cups of banana with the oats and add 1/4 cup of oat bran and let them sit overnight (I like to bake muffins in the am when its cool). I usually add 1 tsp of cinnamon as well. My 10 month old and my hubby LOVE them! Thanks for a good recipe,
Wonderful & quick. Used melted trans-free marg, whole wheat flour, touch of vanilla, & handful of chocolate chips. Threw in a loaf pan (quicker than muffin tins) & baked for 40min. Kids & hubby loved!