Oatmeal Maple Syrup Muffins

"I made the following substitutions: blackberry honey for syrup, fat-free sour cream for half-and-half, whole wheat flour for all-purpose, light brown sugar for dark. I cut the salt to about 1/8 tsp an..." See mored mixed the oats into the liquid ingredients to soak before combining the dry components. Because my oven runs hot, I baked slightly below 375. I used Wilton silicone muffin pans (pre-greased) and baked for about 16 minutes. The resulting muffins were delicious: moist and sweet. The tops were a bit flat, so I'll try more baking powder next time. Once properly cooled, my batch was not unusually crumbly--in fact, they hold together quite well. Soaking the oats must be the secret. I'll bet they'd be great with shredded carrot added."

"Very good! First thing I did was get my liquid ingredients together, to soak my oats. I added only 1/2 tsp of salt. The only problem was I didn't hear my timer go off at 15 minutes so they cooked a..." See more little longer, but not much, because the didn't burn. They did sink in on the tops, but were still tasty!"

"Great flavour and texture! This is one recipe using maple syrup where you can actually taste the maple. I substituted 1/2 cup plain lowfat yogurt for the cream as another reviewer did, with great su..." See moreccess. I also added about 1/2 cup frozen blueberries and raspberries."