I would love to give this 5 stars, but I made so many changes, I wouldn't be rating the original recipe. It's an excellent base, though! I wanted something a bit more nourishing (and wheat-free due to allergies), so I used 3/4 cup white spelt flour, 1/2 cup whole spelt flour, and 1/4 cup flaxmeal in place of the AP flour. I also used 1/4 cup brown sugar, 1 tbs. agave syrup and 1 packet of stevia in place of the white sugar, and I reduced the oil (olive) to 2 tbs. I whipped the egg whites to soft peaks and folded them into the batter with the nuts at the end. They baked for 20 minutes and came out beautifully--light and fluffy! My only complaint is that while I filled 12 standard-sized muffin cups, there was only enough batter to fill the cups halfway, and the result was teeny tiny muffins! This recipe really only makes enough batter for 8 standard-sized muffins.
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I would love to give this 5 stars, but I made so many changes, I wouldn't be rating the...