These are a wonderful, moist muffin. Good enough, really, to make a bran muffin hater eat the whole lot. This recipe is super quick and easy-I whip them up while coffee brews in the morning for guests and they have them fresh out of the oven. They are so moist that you won't even miss your regular pat of butter, I promise! Now I should mention that I have tinkered with the recipe a bit, minor variations really. I add about a half a cup of ground flax seed in with the flours. It adds a little fat, but its the healthy kind, and I don't feel it changes the flavour or consistency of the muffin at all. I have also made these with both fresh and frozen fruit with equally good results. A small package of frozen mixed blue/black/raspberries is awesome as well as plain raspberries or a pint of fresh blueberries if you can find them. I also might add that I use the individual sugar-free Motts cups of sauce in leiu of scooping out of a bigger jar, as our family doesn't use apple sauce often and the leftovers would go to waste. One single cup is the perfect amount for this recipe and you can even experiment with different (apple/cinnamon, mago/peach etc) varieties to add a little something.
Was this review helpful?
[
YES
]
4 users found this review helpful
What's this?