These are healthy muffins - a great way to start the day. Nuts, sultanas or blueberries may be added, and orange juice can be used for the liquid, if you prefer.
This was a quick recipe. The texture was light and moist. I substituted orange juice for 1/2 of the liquid (still using buttermilk for the other half), drained applesauce for the oil, and honey for the molasses. Good with peanut butter and jelly. - 08 Mar 2001 (Review from Allrecipes US | Canada)
I was looking for a not-too-sweet, whole grain muffin recipe. My search ended here! These have an excellent flavor and texture. Instead of using buttermilk, which I never have around, I combine 1 TBS malt vinegar, 1 TBS part-skim ricotta cheese and enough milk to make 1 cup, blending well with a whisk. I bake them 15 minutes at 425 degrees - they got a little too brown at 450. I have also made them without the rye flour, using 2 parts whole wheat flour to 1 part soy flour. The recipe as stated only yielded 6 muffins in my pan, so I always make a double batch now. They freeze well and make a great workday snack with a little butter. Thanks for sharing this recipe! - 04 Jul 2004 (Review from Allrecipes US | Canada)
The muffins were fine but on a personal basis I prefer muffins a bit sweeter. These were not sweet at all but that could be changed with adding sweet juice or fruit to them. Those looking for a diet high in grains would like this recipe but my kids didn't like them. - 13 Sep 2000 (Review from Allrecipes US | Canada)