You can do a lot with this recipe. In one version, I added a large handful of diced long horn cheddar, and pecans (or perhaps it was walnuts; I can’t remember which). Based on reviewers’ suggestions, I added maple syrup in place of sugar, substituted a portion of flour with whole wheat and wheat germ. Added two chopped, hard-boiled eggs and used my tofu bacon recipe in place of the pig bacon. The cheese and other extras I added help keep the muffins moist for the week. For another version I got rid of all the add-ins except the cheese and soy bacon, and added sautéed onion, mushroom and broccoli. (No maple syrup in this version). Next time I’m going to use apples (peeled and chopped and sprinkled lightly with cinnamon) with a sharp cheddar, the corn, and maple syrup. Maybe I’ll throw a chopped egg in there; we’ll see.
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You can do a lot with this recipe. In one version, I added a large handful of diced long horn...