If you’re on the fence about these muffins, let me encourage you to go ahead and bake them! Warm out of the oven, I think they tasted the best of any muffin I’ve ever baked. They were not heavy in texture and had a lovely flavor.
These are great! Just a word of caution, mine baked pretty quickly – they were done in about 12-13 minutes. Glad I didn’t wait to check them until 18 minutes :)
I am so glad that so many of you are looking forward to this recipe! I was a little worried that my pick wouldn’t be too popular. I myself can’t wait to bake these up. They are totally up my alley and I’ve been wanting to try them since I first got the book.
I have made them twice and would definitely recommend them. In fact, if you really like whole grains, i think you could switch the ratios a little and still get a great muffin.
Actually, I reduced the white flour and added some oat flour, and they were still fluffy and moist. Not a hint of “whole grain denseness” (although I like a dense whole grain muffin just fine)
I thought about using honey but in the end decided to just make a run to the store and get some maple syrup! will have to try honey next time though b/c I think it would be great w/honey too :) thanks for the suggestions!
If you’re on the fence about these muffins, let me encourage you to go ahead and bake them! Warm out of the oven, I think they tasted the best of any muffin I’ve ever baked. They were not heavy in texture and had a lovely flavor.
I added dried cherries and chopped pecans, great combination of flavors with the grains.
I second what Nancy said, and add that they were even good on the third day. I added chocolate chips (of course) and they were very, very good.
Great minds, Leslie! The chocolate really kicked them up a notch. :-)
They sound great!
Im so excited about these muffins..I love love muffins and I love grains!! Im gonna add some goodies too..maybe cinnamon chips, flax seed…
I’m excited about these. So excited that I finally bought a muffin tin!
These are great! Just a word of caution, mine baked pretty quickly – they were done in about 12-13 minutes. Glad I didn’t wait to check them until 18 minutes :)
I am so glad that so many of you are looking forward to this recipe! I was a little worried that my pick wouldn’t be too popular. I myself can’t wait to bake these up. They are totally up my alley and I’ve been wanting to try them since I first got the book.
I have made them twice and would definitely recommend them. In fact, if you really like whole grains, i think you could switch the ratios a little and still get a great muffin.
Actually, I reduced the white flour and added some oat flour, and they were still fluffy and moist. Not a hint of “whole grain denseness” (although I like a dense whole grain muffin just fine)
These are great! I only used 1/2 cup of white flour and upped the whole wheat. Mine also baked quickly in about 15 min
Mine baked a little quick as well. Plus, this was a really liquidy dough – at least mine was. Tasty, though.
I didn’t add anything (nuts, fruit, etc) to these and they were so good as is! oh and, mine baked quickly as well.
I really liked these. I used stoneground cornmeal, so they were a bit gritty, but in a good way. Mine baked in 14 minutes.
Making these right now..mmmm the house smells good!!
Really delicious! I used brown sugar, dried tart cherries and walnuts. A white cheddar was perfect with the muffins.
after reading this, I really want to make these but I don’t have any maple syrup (or pancake syrup)…. any suggestions on a suitable substitute?
corn syrup or honey?
agave?
I used raw honey and they turned out good.
I thought about using honey but in the end decided to just make a run to the store and get some maple syrup! will have to try honey next time though b/c I think it would be great w/honey too :) thanks for the suggestions!