A truly great muffin. We are definitely chocolate lovers here, and this was a great treat for my guys for breakfast this morning. My son (not a big breakfast eater) inhaled 3 of these, without apology. I used all White Whole Wheat flour, 2 eggs (for half recipe), and plain nonfat yogurt for the sour cream. As usual when baking w/whole wheat flour I prepped my batter the night before, and baked in the morning. Along with speeding up morning prep time, allowing it to sit overnight helps this muffin to bake up and taste more like it's traditional white flour counterparts. I got about 10 good sized muffins from half the original recipe (since you typically fill the muffin cups a bit more full when dealing w/wheat flour). These were more like a cupcake than an actual muffin, lol, but making them whole grain helped them to be as nutritious as the were delicious.
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A truly great muffin. We are definitely chocolate lovers here, and this was a great treat for...