This very basic recipe is the foundation for a new favourite muffin loaf that my family loves. Like many I altered this to suit our tastes: 1/4 C. brown sugar instead of 3 Tbsp. white, 60 mL water, 3 Tbsp. margarine; turning it into a loaf was more convenient for me as the batter became a moist ball of dough; I also added about a 1/4 C. of walnut pieces and some cinnamon sugar sprinkled between layers of the dough and on top. "Yummy" And, not letting it bake longer than the 25 minutes made a big difference by keeping the centre moist.
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This very basic recipe is the foundation for a new favourite muffin loaf that my family loves....