Oatmeal Muffins

From: Jessie_loves_desserts

On Jul 31, 2008

This is very similar to a recipe I have, but instead of water I use milk and I use vegetable oil instead of canola oil. I make them all the time and it's a big hit with my family!

From: Heather the Flutist

On Jul 14, 2008

These are great, filling little muffins! After reading the other reviews, I made a few changes before making the first batch. I used whole wheat flour for half of the flour amount. I added 1/2 tsp. of baking soda and replaced the oil with applesauce. I increased the amount of cinnamon to 1/2 tsp. and added 2 tbsp. each of craisins and mini chocolate chips. I only needed to bake them for 12 minutes. The muffins were a little dense, but they rose well and tasted great!

From: Anu

On May 14, 2002

Very nice, although the nutmeg flavour is rather strong! I omitted the egg, as I usually do with muffin recipes, and scaled down to make 6. This recipe made very small muffins, and they didn't rise up very much, probably because I didn't use the egg. Next time I'll make this with 1 teaspoon (for 6) baking powder, and cinnamon.

From: Giovanni Duca

On Jul 16, 2003

They ended up like solid little lumps; kind of dense and undistinctive in flavour. I'm a bit of a spice freak and I'd doubled the cinnamon, but even that didn't help. My quest for the perfect oatmeal muffing continues.