A lovely alternative to oatmeal cookies, a lightly spiced cake with porridge oats and whole bran cereal. Healthy elements in a light, sweet batter which can also be used to make muffins. Either way, a moist and nutritious delight!
Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too. - 17 Nov 2005 (Review from Allrecipes US | Canada)
My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins. - 14 Jan 2006 (Review from Allrecipes US | Canada)
People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous! - 13 Apr 2008 (Review from Allrecipes US | Canada)