*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffins before this one.
I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white half wheat; I prefer all whole wheat flour) 1 whole egg instead of egg whites Applesauce instead of oil 1 tablespoon fat free french vanilla yogurt and 2% milk instead of skim. I used frozen wild blueberries but I'm not sure that made much of a difference. At the end before I baked them I threw in some ground flaxseed meal. They are very moist and they taste delish!
Quite good. I changed recipe by using one whole egg added an extra 1/2c milk and brown sugar instead of white. I made the first batch by the original recipe and found them a little dry. By adding the extra milk it fluffed them up perfectly.
I was a little scared when I finished making the batter because it was a VERY dry batter. But don't worry they turn out great. They were fluffy and a little bit like cake but had this great crunchy outside. They were really tasty.
really liked these muffins they were light and tasty but not too sweet grest for breakfast but not really a dessert muffin. I added the entire egg and a heaping teaspooon of vanilla yogourt after reading reviews saying muffins were too dry.