By teresaspindel on July 30, 2003
Photo by Ms. B
Photo by Ms. B
"These muffins have an excellent taste and texture. They are wonderfully moist and soft inside. They are perfect for breakfast: a couple of them keeps me going the whole morning. They can be frozen and come out of the freezer just as fresh as from the oven. I found this recipe in Internet several months ago and I made little changes on it until I got the perfect muffins for me. I hope you will enjoy them as well! In the preparation time I don't include the time while the oats and the sour milk are standing in the bowl (1 hour)."
Serving Size: 1 (688 g)
Servings Per Recipe: 1
"These Oatmeal Muffins are good, the texture of mine were really light and easily crumbled. I made 12 muffins from the recipe, topping 6 with cinnamon, sugar, and oatmeal; and the other 6 with a strudel topping. I added raisins soaking them with the oatmeal and milk to plump them up a bit. All in all a good recipe."
"In my oven, it was 15 minutes at 375 degrees F. The first batch I made burned on the bottom. I like the ease of this recipe, and my 4 year old can help make them."
"I used rice milk and gluten free all purpose baking flour. I added a dash of nutmeg, some vanilla and cinnamon. I made 1/2 with chocolate chips, and they were really good. Will make again!"
"I haven't had ONE bite yet (OK, i tasted the yummy batter), but both my kids GOBBLED these down so they get FIVE stars from me! Love the ease of the recipe and the simplicity of the ingredient list...refreshing change to NOT have blueberries or other fruit/things dotted the muffins, we like these just plain with cinnamon sugar dusted on top. Will be perfect for my child's lunchbox. Thanks so much...can't wait for breakfast!"
"These are excellent! I added a big pinch of cinnamon and nutmeg, and a small pinch of cloves and allspice. They were warm and spicy and sweet, just the way muffins should be. Perfect for afternoon tea. They took 18 minutes to bake, and since I used quick oats rather than rolled oats, I skipped the soaking step...much faster prep time. Thank you!!"
"These are great muffins. Since I have company coming I wanted to make them even more special so I topped them with fine brown sugar, added walnuts, dates and candied lemon peel. My family really liked the sample they got!Thanks Teresaspindel. I also increased the recipe to 16 to get 12 large muffins and a "sampler". They were done in 17 minutes."
"These are a very nice moist muffin.I added about 1/2 cup of chocolate chips to mine.This kind of recipe is very versatile,you can add all kinds of extras into it,blueberries,chocolate,nuts etc.I also added a tsp of vanilla.Very tasty!"
"Delicious muffins with a light and slightly chewy texture. I also added a little vanilla. I cut the salt to a pinch and used 1/3 cup of wholemeal flour to 2/3's plain. I didn't have any cinnamon sugar so tried a tsp of soft brown sugar on top which gave a nice, crunchy, caramel top."
"These muffins are wonderful! I added cranberries and a few nuts and even my five year old loved them. I have never had muffins turn out so light and fluffy before. Great recipe!"
"My family devoured these. Made them with the cinnamon and sugar sprinkled on top. Doubled the recipe and poured some in to mini muffin pan and froze them four to a zip-lock for quick school day breakfast. But I had to get them in the freezer fast, or I believe they would have soon dissapeared."
"Wow - they are fluffy and tasty all right! I added a bit of vanilla extract. Thank you for the recipe."
"Outstanding muffins. I did not have time to let the oatmeal sit with the milk for an hour, so I cooked them after about 10 minutes. I also added a handful of milk chocolate chips for the kids. These were a real hit. Mine were cooked in about 17 minutes. Thanks for a recipe that was a hit with the whole famiy."