This is an incredibly good recipe to be low fat!! I used a Braeburn apple and used half whole wheat flour, too, to get the maximum low glycemic benefit. I also always preheat my muffin oven to 500 degrees and then turn to the baking heat when I put them in. Particularly with the whole grain products, this gets them crisp while the leavening has made them fluffy and puffy. People who say this is dry or not sweet enough are probably overcooking them. Using applesauce or vinegar-milk in lieu of apple or buttermilk will also decrease the sweetness tremendously and cause them to be drier.

Reviewed On: Nov. 20, 2007