Recipe by Robin Surland
"Yummy and fast enough to make for breakfast!"
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packed dark brown sugar
1 1/2 teaspoons
pumpkin pie spice
1 1/2 cups
turbinado raw sugar
These are realllly delicious! Substituted one cup of white flour for wheat. Very dense and filling! Love it and will be making again :)
Made the recipe exactly as written. It's a very thick batter, and the muffins, although moist, were very dense. Did not get even a hint of the pumpkin pie spice which I thought was going to put this one over the top. My apologies to the recipe writer because I know this had all 5-star ratings, but we were disappointed.
Made these today with some fresh blackberries......probably had more like 2 to 2 1/2 cups so I had enough batter for 12 muffins and 1 mini loaf. Delicious!!!
After reading reviews (dry muffins)and having made muffins with oats as an ingredient (DRY) I made these with the following modifications and they came out very moist and delicious. I cut the oats to 1/2 a cup and added 3/4 a cup more of fresh blackberries and 1/2 cup mini chocolate chips. Baking time was 17 min in my oven. YUMMY!
So moist, texture like banana bread. My family loved these and they were super fast to make!
These were ok - made exactly as written and they were ok - actually a little drier than I expected. May use oil instead of butter next time.
Yum! I also substituted 1 cup of white for wheat flour, and used 1 cup blackberries and 1/2 cup chocolate chips... my new favorite muffin!!
Great recipe. I substituted 1 cup blueberries and 1/2 cup chocolate chips for the blackberries. I also used cinnamon instead of pumpkin pie spice. Making a double batch next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
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