Like others, I made these with all whole wheat flour. I also substituted 1/3 c + 1 tbs honey for the sugar (and added 1/4 tsp baking soda, to counter the slight acidity of the honey), as I try to avoid white sugar. The resulting muffins were pleasantly sweet, moist, and fairly light yet filling. Versatile enough for dinner, breakfast, or a healthy whole-grain snack, but just plain enough that I think I will either add some cinnamon next time and eat them for breakfast, or reduce the honey and add something savory, like a touch of fresh rosemary.
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Like others, I made these with all whole wheat flour. I also substituted 1/3 c + 1 tbs honey...