I really liked these muffins. Absolutely delicious and moist. I thought I saw a comment about substituting 1/4 of a cup of the brown sugar for molasses. I did that because my family and I like molasses. I liked it. There was a problem however. The muffins cooked in the same amount of time but when I pulled them out, they were almost black. They were almost burnt. I will do this recipe again because they are really good and healthy but I'm not going to do the molasses bit again. The trouble with molasses is that brown sugar (by proportion) only contains 10% molasses. To do a substitute, I would still use brown sugar, but swap out just a few tablespoons of sugar for 1-2 Tbs of molasses. If the muffins were black, than I worry you either used blackstrap molasses or your oven runs a bit hot. Either way, you can always tent a baked good with foil if it isn't cooked all the way through to prevent it from browning too much. Kim@KAF

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