I was excited to see this recipe, because gluten is not my problem, I am allergic to wheat. The market for only wheat free baking is not sustainable they tell me, so they normally only sell gluten free items. This means lots of starches, rice flour, and gums to make baked goods. I am always looking for recipes that use whole grain oats, barley, and rye flour as I like all three. So these will be a treat. Thanks so much for choosing this recipe to feature today!
"This was before muffins meant cupcakes" truer words never spoken. you literally can't buy real muffins anymore, I just have to bake them. I grew up in the 70's when muffins were "lightly sweet".. and that is the way I like them.
I love that it was the Northwestern Consolidated Milling Company. I like to confound people by telling them that I grew up in the Northwestern Territory...as defined by the original act (Illinois & Michigan are my home states). And Ceresota! Cereal + Minnesota!
Yep. The Northwestern Territory was taught in my 4th grade geography class. That was well over a half-century ago, but that’s one of those little historical nuggets you don’t forget.
@@sheblyne Bob’s Red Mill sells buckwheat flour, buckwheat groats, buckwheat waffle mix... They sell lots of different specialty grain products, as well as ordinary wheat flours.
@@dalesnell6286I was thankful to find Bob's Red Mill whole barley for soup, because for some reason, I couldn't find anything but quick-cooking barley, which wasn't very good .... too mushy. Bob's products are excellent but they do cost a bit more.
I love rye. I love it as toast for breakfast. I'll have to try these. You are so correct about the too sweet muffins. They should be savory to go with dinner.
I think that, at least in the US, you can purchase muffin cups that are fluted foil that are lined with fluted paper cups. I've used them separated when I ran short, and have also used them without a muffin tin, just arranged on a baking sheet.
Yes, Reynolds has foil baking cups. I recently learned that you're supposed to remove the paper liner before baking..........which is cool because then it's like getting cupcake liners for freeeee lol
I currently have a set of silicone muffin cups, I like them because I find them easier to wash up. But I also have a cast iron muffin pan in the shape of sleeping cats, and I sometimes use that, just for fun.
The silicone muffin cups weird me out. I keep thinking they are going to melt. Then I find them floppy and I make a mess. And you have to put them on a tray. Definitely a case of old dog new trick.
I find them very floppy as well. I’ve put them in muffin pans but that sort of defeats the purpose. I use the parchment cupcake papers now in a muffin pan. They peel off the muffin so well.
@ they are floppy, I just fill them on a baking sheet and don’t handle them until they’re cooked. I’d want them on a baking sheet anyway, in case of overflows, so it doesn’t bother me.
I like my silicone muffin cups - I don't mind washing the pan, but if I want to cook more muffins than fit in my pan it's useful to have the cups to remove them. (I can also put them on a baking pan and then into the toaster oven, where my muffin pan won't fit.
I did not have good luck with silicone bakeware. It just isn’t sturdy enough for me, it tears and cuts pretty easily, and I don’t get that nice brown crust that baking in metal gives baked goods. But if they are working well for you, that is great.
Good morning from Minneapolis! Now I need to go downtown and see if my memory is correct and there is a faded cerasota logo painted on a old mill that’s been turned into condos
I love your show, Glen, even though I am a Celiac! I re-imagine many of your recipes to accomodate my immune system deficiency but still love watching you through around my nemesis; gluten!
Thanks for ensuring that I "have" to buy yet another flour! 😀 It took me decades to discover that I like the flavor of Rye, because of carraway seeds in rye bread! To this day, I have no idea why people ruin a perfectly good bread that way... 😛
I love caraway seeds in my rye bread ( and sauerkraut). Think they would be good in these too. I think the barley cornmeal muffin recipe sounds interesting
@@sennest I also think cumin would be great in these. Maybe even in sauerkraut. Can you tell us when you add the seeds to the cabbage? I have batch in the fridge but I am now wondering if they could still be added. 🤔
Just a note to say that I have made all three muffins on that page in the book. The corn meal ones were quite dry, best eaten same day. I would say there is a reason that corn bread and muffins have so much oil in them, and this recipe illustrates that reason. On the other hand, the barley-bran muffins were AWESOME. Tender, tasty, and zero sugar. I used dried cranberries, and doubled the amount, and I will definitely do that again. I have made the barley-rye ones twice now, the second time with fresh blueberries, also very, very good. 💕🇨🇦
Awesome video, like always, Glen😎👍👍 If you think about it next time, caraway, sauerkraut or cheddar would be great additions in small proportions! This one im going to make my own for sure😁👍👍
Great timing! Muffin weather is here! (Northwest Minnesota) This combination of grains sounds tasty. These might be the first muffins I've made in a couple of decades. Thank you, Glen and Julie.
I have silicon cups that I like to use. They peel away nicely. I really want to try these. I’ve a trip to Bulk Barn planned. I’m pretty sure I can get rye flour. Here’s hoping they also sell barley flour.
Barley doesn't get 'enough love.' It is interesting to see how it worked in this recipe. I would use butter instead of corn oil to avoid processed foods.
My family used paper cups for the most part. I can recall maybe once or twice we had the foil exterior with paper interior cups but for the most part the cheap paper cups in a variety of colors. If I made cupcakes or muffins I'd honestly maybe look into reusable silicone ones or stick with paper, especially if I'm going to be taking them out to share with people outside of my home.
Really interesting...it's almost like a tea biscuit maybe? I was thinking that you could do half the batter in a 12 cup tin and that would make 12 biscuits that you could slice open horizontally. 🤔 I love the brainstorming for variations. Caraway seed, cumin seed, cheese, could do herbs maybe, dates, other fruit, bran, cornmeal, ground nut of choice maybe, maple syrup, molasses, honey, etc. I think this would make a great compliment to a hearty breakfast. This so very nifty and I am really looking forward to giving them a go. ☺
Glen, I have in my pantry a 32 pack of Reynold's 2.5 inch foil muffin liners purchased at Wegmans in Western New York State. Also available are 72 packs of Wilton brand multi-colored foil baking cups. I'd be pleased to send you some if you'd like. Thank you and Julie for the great videos.
Unless there was a sale , or she had some coupons or she wanted splurge because it was a big occasion, my mother just wiped a muffin pan with butter or oil.
theres a bakery nearby me that makes rye malt muffins with blueberries and its the best thing ever. I also love barley so imma make this probably. Also where im from muffins means cupcakes, these 2 are interchangable. Theres basically no muffin muffin here only cupcakes
My muffin tins all somehow have some rusted spots, so I have to use liners but I try to avoid waste as much as I can so I just don't bake muffiny things much. ;)
I love both those grains, however, with rye I find myself checking labels because I'm NOT a fan of caraway. I just want a nice rye bread without it. They do exist but I know better than to assume there's none in the bread without reading all the ingredients. As someone said below, I also like buckwheat and actually lots of other flours. These muffins sound delicious.
Hey Glen, great video! I really miss those series in wich you deep dive in a certain topic, like the coca-cola, kfc, ice-cream, etc... I would really like if you were to bring them back.
Glenn: "Use whatever raisins you like". Glenn: [Uses currants, but won't say it because can't be bothered to deliver the entire explanation one more time.]
Really interesting how you say this recipe comes from the time before muffins met cupcakes. Not being an American, I am familiar with only this later, sweet kind of muffin/cupcake where the only difference is whether it has frosting on top. So if originally muffins weren't a dessert item, what were they, what would you say?
They sure look good. I wish I liked rye. I've really tried, because I don't like not liking food, but rye is like coconut. I can eat it without complaining, but I'm not gonna really enjoy it.
@@GlenAndFriendsCooking With all the meal kit delivery companies out there, I wonder if a "baking kit" company could be profitable? You send them the recipe for what you want to bake and they send you just the ingredients you need. Maybe King Arthur might think of it as a good gateway to suck people into baking more?
I'm going to splurge on some rye flour, for this. No stores in my town have it. It's $4 for 20oz, plus shipping :( Does anyone else have a hard time finding rye, and is it a bit pricey where you are?
Check your local supermarkets for Bob's Red Mill products. They're products do cost a bit more but probably still cheaper than ordering online. Also, health food stores that sell in bulk are good source for different flours.
I watched the video and ordered both rye and barley flours, because our local stores don’t have any. Spent around $14 (American) per 4 pounds of each, so pretty pricey for both together. I was fortunate, because I had some refund cash I could use, which knocked about half the price off for me. I still had to grit my teeth to do it, but I know that both my husband and my son will really love these muffins, and I looked up some old recipes for barley and rye cookies and breads, too. The next month or two will be filled with “baking to show love”, so I figured the cost for the flours is just “gift spending”. Heh.
Muffin portion creep > consumer size creep. Standard white paper liner sits in my mother’s (early 60s) pan just proud of the rim, in my pan (early 70s) even with the rim & pan bought early 2000s about 1/8” below rim.
Did you create a separate “cocktails after dark” channel? YT algorithm keeps advertising one to me that uploaded ~60 videos of yours in the last couple days.
Glad to hear your sensory experience with taste, because I despise modern muffins, due to all the sweetness. Who the eff did that? Why couldn't muffins stay muffins, and cupcakes cupcakes? Grrr / rantoff
And then Starbucks had to make a "scone" that is basically a triangular cake with glaze instead of frosting. Now everyone in the US thinks scones are moist and very sweet. 😢
I used to love bran muffins and thought they were healthy… definitely not healthy… my grandmother made rye bread all the time and my grandfather ate a large slice every morning slathered in peanut butter… I prefer a less sweet muffin and would probably really like these…
I was excited to see this recipe, because gluten is not my problem, I am allergic to wheat. The market for only wheat free baking is not sustainable they tell me, so they normally only sell gluten free items. This means lots of starches, rice flour, and gums to make baked goods. I am always looking for recipes that use whole grain oats, barley, and rye flour as I like all three. So these will be a treat. Thanks so much for choosing this recipe to feature today!
Yum. I want to try them with molasses instead of corn syrup, just to see how they work out.
The muffins had a perfect rise.
"This was before muffins meant cupcakes" truer words never spoken. you literally can't buy real muffins anymore, I just have to bake them. I grew up in the 70's when muffins were "lightly sweet".. and that is the way I like them.
What were real muffins if not a dessert item? Not being American, I've only ever known them as sweet.
The muffin man who lived down Drury Lane wasn't selling sweet chocolate chip muffins.
I love that it was the Northwestern Consolidated Milling Company. I like to confound people by telling them that I grew up in the Northwestern Territory...as defined by the original act (Illinois & Michigan are my home states). And Ceresota! Cereal + Minnesota!
Your memory is correct.
I was thinking it was an alternate spelling of Sarasota, but this makes sense.
Yep. The Northwestern Territory was taught in my 4th grade geography class. That was well over a half-century ago, but that’s one of those little historical nuggets you don’t forget.
I love Barley, Rye. Even like Buckwheat! It would make for something different! Glad to hear they are moist.
Absolutely love the nutty taste of Buckwheat! Very hard to find nowadays.
@@sheblyne Bob’s Red Mill sells buckwheat flour, buckwheat groats, buckwheat waffle mix... They sell lots of different specialty grain products, as well as ordinary wheat flours.
@@dalesnell6286 thanks so much! I'll be on the lookout! 🤗
@@dalesnell6286I was thankful to find Bob's Red Mill whole barley for soup, because for some reason, I couldn't find anything but quick-cooking barley, which wasn't very good .... too mushy. Bob's products are excellent but they do cost a bit more.
@@sheblyneA good source for alternate flours is at health food stores that sell in bulk.
I'm going to try these with honey instead of corn syrup, and melted butter instead of the oil.
I love rye. I love it as toast for breakfast. I'll have to try these. You are so correct about the too sweet muffins. They should be savory to go with dinner.
The Washington post had a great savory Muffins With Goat Cheese and Chives recipe a while back, they were quite good.
@@tomhorsley6566yum😋
Like dinner rolls, that's what you mean?
Hope to see muffins 1 and 3 sometime soon
Winter is coming, time to bake again!
Looking forward to seeing the other two barley muffins.
I think that, at least in the US, you can purchase muffin cups that are fluted foil that are lined with fluted paper cups. I've used them separated when I ran short, and have also used them without a muffin tin, just arranged on a baking sheet.
Yes, Reynolds has foil baking cups. I recently learned that you're supposed to remove the paper liner before baking..........which is cool because then it's like getting cupcake liners for freeeee lol
I currently have a set of silicone muffin cups, I like them because I find them easier to wash up. But I also have a cast iron muffin pan in the shape of sleeping cats, and I sometimes use that, just for fun.
The silicone muffin cups weird me out. I keep thinking they are going to melt. Then I find them floppy and I make a mess. And you have to put them on a tray.
Definitely a case of old dog new trick.
I find them very floppy as well. I’ve put them in muffin pans but that sort of defeats the purpose. I use the parchment cupcake papers now in a muffin pan. They peel off the muffin so well.
@ they are floppy, I just fill them on a baking sheet and don’t handle them until they’re cooked. I’d want them on a baking sheet anyway, in case of overflows, so it doesn’t bother me.
I like my silicone muffin cups - I don't mind washing the pan, but if I want to cook more muffins than fit in my pan it's useful to have the cups to remove them. (I can also put them on a baking pan and then into the toaster oven, where my muffin pan won't fit.
I did not have good luck with silicone bakeware. It just isn’t sturdy enough for me, it tears and cuts pretty easily, and I don’t get that nice brown crust that baking in metal gives baked goods. But if they are working well for you, that is great.
Good morning from Minneapolis! Now I need to go downtown and see if my memory is correct and there is a faded cerasota logo painted on a old mill that’s been turned into condos
If yes, sharing a photo of it would be good!
Not overfilled at all. Look great
I love your show, Glen, even though I am a Celiac! I re-imagine many of your recipes to accomodate my immune system deficiency but still love watching you through around my nemesis; gluten!
Thanks for ensuring that I "have" to buy yet another flour! 😀 It took me decades to discover that I like the flavor of Rye, because of carraway seeds in rye bread! To this day, I have no idea why people ruin a perfectly good bread that way... 😛
I love rye bread. Good sturdy rye bread. I bake a lot of bread myself, but there's a German bakery near me that makes a really good rye bread.
I love rye bread with the caraway seeds in it. 🙂
@@cleementine - You are welcome to have ALL of my caraway seeds! Keep 'em, enjoy 'em. Just do it far from me... ;-)
To make a really good rye bread, add a few tablespoons of dill pickle juice in the water.
@@debrachewning1311 Dill seed is something I remember from long ago in rye bread and onion,too. Onion rye is so darn good.
Those muffins looked good. I’d like to see how they tasted with some shredded apple or carrot in them.
I love the lack of sugar old style. The raisins probably give a pop of sweetness to go with the savory. So much you could do with those!
LOVE the look and sound of thos muffin!!! Thanks for sharing!!!!
I love my unglazed stoneware muffin "tin". Well greased, nothing ever sticks and they get a lovely even browning.
I prefer a greased pan because you get the great crust. However, sometimes I used the paper cups just out of laziness, and ease of cleaning the pan.
Makes a change - worth having a go at this
I love caraway seeds in my rye bread ( and sauerkraut). Think they would be good in these too. I think the barley cornmeal muffin recipe sounds interesting
Great comment, I'm going to add a comment to the general list, caraway and sauerkraut too!😎👍👍🙏🙏
@@sennest I also think cumin would be great in these. Maybe even in sauerkraut. Can you tell us when you add the seeds to the cabbage? I have batch in the fridge but I am now wondering if they could still be added. 🤔
Great video. Thank you. ❤
Just a note to say that I have made all three muffins on that page in the book. The corn meal ones were quite dry, best eaten same day. I would say there is a reason that corn bread and muffins have so much oil in them, and this recipe illustrates that reason. On the other hand, the barley-bran muffins were AWESOME. Tender, tasty, and zero sugar. I used dried cranberries, and doubled the amount, and I will definitely do that again. I have made the barley-rye ones twice now, the second time with fresh blueberries, also very, very good. 💕🇨🇦
Am definitely interested in trying these! I am always on the lookout for recipes with flours other than wheat. Thank you Glen!
I have an old cast iron gem pan that was my Mom’s. She used to bake corn gems or oatmeal gems in it. I still use aluminum muffin cups.
Thanks for the video.
I like rye,so this intrigues me.
Awesome video, like always, Glen😎👍👍 If you think about it next time, caraway, sauerkraut or cheddar would be great additions in small proportions! This one im going to make my own for sure😁👍👍
Great timing! Muffin weather is here! (Northwest Minnesota) This combination of grains sounds tasty. These might be the first muffins I've made in a couple of decades. Thank you, Glen and Julie.
Love you Glen
This looks like an awesome muffin! Thank you!
I have silicon cups that I like to use. They peel away nicely.
I really want to try these. I’ve a trip to Bulk Barn planned. I’m pretty sure I can get rye flour. Here’s hoping they also sell barley flour.
That sounded and looked great. Perfect size and easy to remove from the pan. Thank you, Glen. - Marilyn
Barley doesn't get 'enough love.' It is interesting to see how it worked in this recipe. I would use butter instead of corn oil to avoid processed foods.
Well as they would say back then "Those look just dandy!" I may have to do those that's right up my street!
My family used paper cups for the most part. I can recall maybe once or twice we had the foil exterior with paper interior cups but for the most part the cheap paper cups in a variety of colors. If I made cupcakes or muffins I'd honestly maybe look into reusable silicone ones or stick with paper, especially if I'm going to be taking them out to share with people outside of my home.
Make sure they are the really really cheap cups with only paper and no wax or plastic coating (used in vending machines traditionally).
I bet maple syrup instead of corn syrup would be good... Maybe even sprinkle some maple sugar on top if you want that extra sweetness
I really love non sweet muffins and i love both rye and barley this sounds great
Really interesting...it's almost like a tea biscuit maybe? I was thinking that you could do half the batter in a 12 cup tin and that would make 12 biscuits that you could slice open horizontally. 🤔 I love the brainstorming for variations. Caraway seed, cumin seed, cheese, could do herbs maybe, dates, other fruit, bran, cornmeal, ground nut of choice maybe, maple syrup, molasses, honey, etc. I think this would make a great compliment to a hearty breakfast. This so very nifty and I am really looking forward to giving them a go. ☺
Glen, I have in my pantry a 32 pack of Reynold's 2.5 inch foil muffin liners purchased at Wegmans in Western New York State. Also available are 72 packs of Wilton brand multi-colored foil baking cups. I'd be pleased to send you some if you'd like. Thank you and Julie for the great videos.
Unless there was a sale , or she had some coupons or she wanted splurge because it was a big occasion,
my mother just wiped a muffin pan with butter or oil.
Good morning!
theres a bakery nearby me that makes rye malt muffins with blueberries and its the best thing ever. I also love barley so imma make this probably. Also where im from muffins means cupcakes, these 2 are interchangable. Theres basically no muffin muffin here only cupcakes
As someone who has lived around SARA-sota, Florida, I had to do a double take at the title of the cookbook.
I use paper cups when i feel lazy and dont want to grease / wash the pan. 😊
My muffin tins all somehow have some rusted spots, so I have to use liners but I try to avoid waste as much as I can so I just don't bake muffiny things much. ;)
I use paper liners cause it makes cleaning the pan easier. No other reason. :P
I love both those grains, however, with rye I find myself checking labels because I'm NOT a fan of caraway. I just want a nice rye bread without it. They do exist but I know better than to assume there's none in the bread without reading all the ingredients. As someone said below, I also like buckwheat and actually lots of other flours. These muffins sound delicious.
Hey Glen, great video! I really miss those series in wich you deep dive in a certain topic, like the coca-cola, kfc, ice-cream, etc... I would really like if you were to bring them back.
Barley, barley-rye, barley-bran muffins AND barley-cornmeal quickbread Parker House, I foresee weekly winter bakes. Thank you Glen, & donor.
I have non-stick muffin pans, but I still grease them. I use bacon fat for cornmeal muffins.
Not me running to go grind some fresh rye to make these. And, I use a battery powered little milk frother to incorporate the wet ingredients✌️
Glenn: "Use whatever raisins you like".
Glenn: [Uses currants, but won't say it because can't be bothered to deliver the entire explanation one more time.]
I laughed at that, and don't blame him for being tired of the food police.
Really interesting how you say this recipe comes from the time before muffins met cupcakes. Not being an American, I am familiar with only this later, sweet kind of muffin/cupcake where the only difference is whether it has frosting on top. So if originally muffins weren't a dessert item, what were they, what would you say?
I use papercups, would make several batches at once so it was quick and easy and cleaning was easier
Corn syrup was interesting.
I think they would be really good with blueberries in them
I love bran muffins with butter and cheese.
They sure look good. I wish I liked rye. I've really tried, because I don't like not liking food, but rye is like coconut. I can eat it without complaining, but I'm not gonna really enjoy it.
Sounds very hearty. I like rye so am sure these would be too popular.
💗
Top o the muffin to ya!
I have celiac, I make a gluten free version bran muffin thats pretty good substitute
I have silicone cups, too.
Wow, I'm so early
How do I get to the beer making page? I enjoy making Kallua! But I would love to learn how to make beer!
@GlenAndFriendsBrewHouse
Link in the doobly doo
www.youtube.com/@GlenAndFriendsBrewHouse
👌
If only you could buy rye and barley flour in small packets just big enough to try making muffins 🙂
We have a place here called Bulk Barn - baking ingredients that you just scoop what you need. Great place for getting just what you need.
@@GlenAndFriendsCooking I used to have a source like that in the Chicago area and it was wonderful.
@@GlenAndFriendsCooking With all the meal kit delivery companies out there, I wonder if a "baking kit" company could be profitable? You send them the recipe for what you want to bake and they send you just the ingredients you need. Maybe King Arthur might think of it as a good gateway to suck people into baking more?
Health food stores that sell in bulk are a great source for different flours as well.
I store the grains/flours I don't use often in the freezer. Squeeze out as much air as possible so it won't go rancid.
Maybe dates for the fruit?
Sounds nice.
👍🏻
Malt syrup would be interesting instead of corn.
We still buy aluminum cups and use them.
No cup liners needed here; They were for cupcakes and muffins need the metal contact to create a crispy crust.
Well is safe to say that I will not be making up this blast from the past.... I do not care for rye. The "over filling" was not much of a problem.
I think those are perfectly filled cups. For me any smaller and I want a 2nd and that'd be too much for a snack...
Raisins!? Dang it! I only have currants, Glen. What am I to do, now?
Glenn start a channel for unboxing so it doesn't effect channel ratings etc. I got a stack to send you.
No 3 Barley Muffins sound like my speed. I see Bran as one of the ingredients.
When ever I see a muffin recipe, I'm always shocked at how much sugar is in them.
I'm going to splurge on some rye flour, for this. No stores in my town have it. It's $4 for 20oz, plus shipping :( Does anyone else have a hard time finding rye, and is it a bit pricey where you are?
Check your local supermarkets for Bob's Red Mill products. They're products do cost a bit more but probably still cheaper than ordering online. Also, health food stores that sell in bulk are good source for different flours.
I had to buy online. I got King Arthur brand from Amazon.
I watched the video and ordered both rye and barley flours, because our local stores don’t have any. Spent around $14 (American) per 4 pounds of each, so pretty pricey for both together. I was fortunate, because I had some refund cash I could use, which knocked about half the price off for me. I still had to grit my teeth to do it, but I know that both my husband and my son will really love these muffins, and I looked up some old recipes for barley and rye cookies and breads, too. The next month or two will be filled with “baking to show love”, so I figured the cost for the flours is just “gift spending”. Heh.
Muffin portion creep > consumer size creep. Standard white paper liner sits in my mother’s (early 60s) pan just proud of the rim, in my pan (early 70s) even with the rim & pan bought early 2000s about 1/8” below rim.
!!!!!!!!!!!111!!!!!
Early bird...
Morning!
Rye gives me headaches. And there is a reason the word “sin” is in raisins (they do not belong in other foods ; )
Do you also get hives, diarrhea, itching, and asthma with it?
@@joantrotter3005Lol.
Did you create a separate “cocktails after dark” channel? YT algorithm keeps advertising one to me that uploaded ~60 videos of yours in the last couple days.
Yes - That’s us
Awesome, thank you. Wanted to make sure before I subscribed.
Glad to hear your sensory experience with taste, because I despise modern muffins, due to all the sweetness. Who the eff did that? Why couldn't muffins stay muffins, and cupcakes cupcakes? Grrr / rantoff
And then Starbucks had to make a "scone" that is basically a triangular cake with glaze instead of frosting. Now everyone in the US thinks scones are moist and very sweet. 😢
Is there an argument to be made of whether the top of the muffin is better then the bottom?
It's a reference to a Seinfeld episode: ua-cam.com/video/YYkj2yYaGtU/v-deo.htmlsi=4zL-2dwitVgle_g8
Wonder how these "savory" muffins would be with some grated cheese added to the recipe
Another classic. ❤❤❤
Wouldn’t mind making this without the raisins. Nothing against those, just not that big a fan of them.
I used to love bran muffins and thought they were healthy… definitely not healthy… my grandmother made rye bread all the time and my grandfather ate a large slice every morning slathered in peanut butter… I prefer a less sweet muffin and would probably really like these…
never been a muffin girl..
muffins were the perfect size...just sayin