These were great, enough that it made me come do my first review today. I made them this morning and couldn't wait for them to be ready. I made a few changes, but I am not sure it was necessary. I divided the flour the recipe calls for as following: 1/4 cup of Flax seed, 1/2 c whole wheat flour and 1/2 AP flour. I did it for no other than health purposes and I found the taste to be wonderful, I think next time I will take out the AP all together. Based on past reviews I was liberal with the cinnamon. I didn't measure but shook out what seemed right for the dry ingredient mixture. I also used a buttermilk powder mixture for the milk. I also doubled the topping, only when I ran out of it after topping about 8 muffins. I also used splenda brown sugar for the topping. Since I made the extra topping I really covered them up. These are going into the freezer for my on the way to work breakfast each morning. Next time, I will add vanilla to the muffin as well as diced apples. I will continue to double the topping and cover them up and push more if into the top of the mixture as they oozed and spread over from my first attempt of lots of topping. I would recommend these to all and it really is healthy and tastes great (is that possible)!

Reviewed On: Oct. 24, 2009