This is the best lower-fat muffin recipe I've ever used. I was looking for something a little different and liked the idea of sour cream instead of the standard yogurt/applesauce. Made the following changes/additions: 1/2 AP and 1/2 whole wheat flour, brown sugar instead of white, low-fat sour cream (added a little extra), about a tablespoon of ground flaxseed, sprinkled in some cinnamon and nutmeg, and lightly covered the tops with a cinn/sugar mix and some fresh blueberries. The texture is awesome! Baked fully in 17 mins.

Reviewed On: Jun. 28, 2009