From: Roxygirl in Colorado
On Nov 8, 2004
AI just finished eating two of these delicious muffins.I made a few changes: 1/2 cup white wheat flour,Tbs molasses, 2 Tbs brown sugar, and added some currants. The muffins had a buttery mixed up quick, had a buttery taste, and a firm but moist texture. My husband and teenaged son really liked them, too. I'm going to make these often.
From: Barb Gertz
On Nov 4, 2004
GREAT Muffins, Moist, Tasty and full of fiber. I made them the night before and baked 6 muffuns for breakfast. Will be great to have really fresh muffins, since the batter will keep for a week. I am going to add dried cramberries when I bake some more of the batter. Thank you Evelyn for posting the recipe. I am going to share the recipe with my DD.
From: RaspberryCordial
On Feb 21, 2009
These were lovely, tender, cake-like and moist muffins! I loved the added orange zest; I probably added closer to 1Tbsp zest which tinted the muffins a sunny yellow. They were quite sweet. These would make fine afternoon tea or brunch muffins. I baked them at 375 for about 20 min. Thanks for posting!
From: Mysterygirl
On Nov 10, 2004
I am one of those people that love just plain old bran muffins and these were right on. I added some dates to mine right before baking one batch and they were oh so tasty.
From: Dienia B.
On Mar 13, 2005
this one i had but its always good grin one of the girls at hope lodge had these thanks for posting
From: LuuvBunny
On Jul 3, 2006
These are quite nice.I added vanilla,raisins,pecans and sliced almonds to mine.They only took about 15 minutes to cook in a convection oven.Very nice!
From: Tebo
On Sep 15, 2006
There is a similar recipe to this on Zaar. That one has a cooking temp of 400 for 15 to 20 min. When I cooked this one I did use 425 but only for 15 min. The muffins were burned on the bottom and too brown on top. The oven was either too hot or the time too long. Maybe it was my oven but I don't think so as the other recipe (120183) worked very well. Sorry this just did not do it for me.
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