Used different ingredients. This makes the best gluten-free muffin I have tasted--light, crunchy, sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour, then 1/2 cup each of the following: rice flour, white bean flour, and quinoa flour. Feel free to make other substitutions for these flours if you have other favourites. I also used soy milk instead of buttermilk, adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth. - 29 Sep 2008

Really nice. Of all grains millet has the most protein making it a nutritious addition. I changed the flour to spelt, used two small eggs from my own chickens, and coconut sugar instead of honey and added sultanas. I also used coconut oil but may rethink that as it solidified in contact with the cold buttermilk! Great recipe, thank you! - 23 Dec 2013

I just made these, very yummy and nice and moist, think these muffins will keep better than my fruit muffins which tend to go a bit mush after a few days. I added sultanas for a bit of extra pop, very yummy with the honey!! - 20 Jun 2012