Reviewed: Apr. 19, 2009

For a lower fat, healthier muffin, these were pretty good! I used a blend of flours - 3/4 cup all-purpose, 3/4 cup oat flour and 1/2 cup whole wheat, omitted the white sugar altogether and probably used closer to a cup of chopped apricots. Between the brown sugar and the apricots, they were plenty sweet enough without being too sweet - perfect for breakfast. Will definitely make these again! Thanks!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Feb. 4, 2009

These had a nice flavor for a low fat healthy muffin. Mine were just a bit rubbery in texture - I did bake for 25 min and probably should of been on the shorter side at 20 min but I was busy and not paying attention. I will make again and just bake for 20 min.

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Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Feb. 3, 2009

These were great! I did make a couple of changes: I subbed 1 cup of the white flour with whole wheat, omitted the white sugar, and used 1 whole egg instead of the egg substitute. I love that I can eat one of these for breakfast and not feel too guilty about it. My only suggestion is if you reduce the sugar like I did, then I would increase the spices a little, just to make up for the lowered sweetness.

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