When I was a kid a muffin was a very slightly sweet breakfast bread. Over the course of my adulthood, thanks to Perkins and Hostess, the definition has shifted to embrace anything that is baked in a muffin tin, and the closer it comes to the texture and sweetness of cake, the more we seem to rave about it. So, that said ... these are very tasty concoctions, but they aren't muffins. They're cupcakes. I still use the recipe but I only use 1 egg and I cut the sugar DRASTICALLY. When you've got applesauce and raisins in the recipe, you can use a mere 1/4 cup of brown sugar and still get very sweet muffins by pre-Perkins standards. (Again, think of bread, not cake.) I also use whole wheat pastry flour so that they are less dense, but without the high sugar content, the texture is still truer to that of a traditional muffin.
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When I was a kid a muffin was a very slightly sweet breakfast bread. Over the course of my...