Comments on: How to Make the Best Muffins Ever

By: Menu Plan and Recipe Organization for the Visual Learners « raising vintage kids in a modern world

Thu, 09 Feb 2012 05:03:16 +0000

[...] a recipe for these lovely breakfast muffins [...]

By: divai@BestSingleServeCoffeeMakers

divai@BestSingleServeCoffeeMakers — Fri, 03 Feb 2012 02:51:16 +0000

Sounds yummy! Any chance I could sub Almond Milk for the Milk?
divai@BestSingleServeCoffeeMakers’s last post: Senseo 7810 Single-Serve Gourmet Coffee Machine

By: Reed

Reed — Mon, 23 Jan 2012 19:55:53 +0000

I am opening a café/bistro next month and am definitely going to use this great basic recipe! The possibilities are endless here, and so yummy! Thanks very much!

By: HealthCastleGlo

HealthCastleGlo — Sun, 22 Jan 2012 02:11:49 +0000

I love the idea of the raspberry dark chocolate combo. I’m wondering if you’ve tried soaking oats overnight instead of 1 hour for this recipe?

By: Lisa

Lisa — Wed, 18 Jan 2012 23:19:09 +0000

These muffins were AMAZING!
I used soy milk instead of regular milk, 1cp wholemeal flour instead of white & vegetable oil instead of butter.
First batch: raspberry& white chocolate cooked about 20min
Second Batch: Chocolate & chocolate! 1 1/2 tbs dutch cocoa, 1cp dark choc chips, 1/2 cp white choco chps cooked about 15min

By: Six Easy Recipes to Cook With Your Kids | Imagine Toys Blog

Six Easy Recipes to Cook With Your Kids | Imagine Toys Blog — Mon, 02 Jan 2012 02:58:34 +0000

[...] One-bowl Oatmeal Muffins from Simple [...]

By: Violets and Cardamom

Violets and Cardamom — Sat, 31 Dec 2011 03:33:07 +0000

Thanks for sharing that basic recipe! The possibilities of mix-ins seem endless. Can’t wait to give this a try!

By: Trish

Trish — Thu, 29 Dec 2011 04:49:33 +0000

This truly is a wonderful muffin recipe…and a perfect base for endless possibilities! I just threw in some peanut butter and chocolate chips since I had partial bags of both left in my pantry. I am going to try the PB chips with coconut combo next time…and maybe cranberries and walnuts.
Question. Have you made these using only wheat flour and not using oats? I am just wondering if you would have to cut back on the liquid part if you did it this way. I have another muffin recipe that is all wheat flour and not nearly as much liquid, but I always double the liquid called for in the original recipe because the batter is too thick. The muffins always come out perfect and puff nice and fat, which these did as well.
For muffin tops…actually fill above the rim of your pan. Be sure to spray your pan first so they don’t stick. Get your batter about 3/4 of an inch above the pan, and then allow the batter to rest for 5 minutes before going into the oven. You will have huge, jumbo muffins with those nice, crispy muffin tops. Just remember that you’ll have less muffins in the end and a slightly longer baking time. So keep a watchful eye.

By: Cooking with Kids: Maple Pecan Baked Apples | Akusui Gourmet Knives

Cooking with Kids: Maple Pecan Baked Apples | Akusui Gourmet Knives — Wed, 14 Dec 2011 06:43:25 +0000

[...] play іn the kitchen. Wе’ve made apple butter, oatmeal cinnamon muffins, homemade meusli, аnd a slew of other seasonal [...]

By: Cari

Cari — Tue, 06 Dec 2011 05:32:53 +0000

This recipe is amazing. I was in baking mood and looking for stuff I could use thinking I had a lot of oatmeal. I made a batch a few days before I found this recipe but when I found this one I wanted to try it too. They are delicious, moist and flavorful. I used craisins and chocolate chips as my add-ins, my friends loved them. Thanks Aimee!