I used this recipe to make healthy muffins for my school's snack program. Note: I did make some alterations to the recipe to make them evern healthier. First, I subbed in half of the all-purpose flour with whole wheat flour. Second, I used half Splenda and half white sugar. Based on other reviewers suggestions, I added more lemon juice (doubled) and included the regular amount of lemon extract. Because I have students with egg allergies, I used an egg substitute product. I used a very thick 0% fat Greek Yogurt, and I assume this is why my batter was very thick (including the fact that I used 1/2 whole wheat flour). I added a 1/2 cup of skim milk per batch of muffins to thin the batter a bit. I am always a little hesitant to bake at 400 degrees, so I baked at 375 degrees in a convection oven. The muffins on the top rack baked quicker than those on the bottom, but the cooking time is just about right on at 375. I did move the muffins around from bottom rack to top rack when the muffins on the top were done quicker. These muffins were really tasty and healthy, hence the 5-star rating!
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I used this recipe to make healthy muffins for my school's snack program. Note: I did make...