i loved this muffins but I did make some adjustments. I used soymilk, used organic cane sugar, egg replacer, soft whole wheat flour instead of all-purpose flour and, 1/3 cup of Earth's Balance vegan butter sticks instead of the canola oil and omitted the salt since the Earth's Balance has salt in it. I also added some aged cheddar cheese in the batter and on the top as the muffins half way through baking. The results were a crispy cheddar top and a most cakey inside. The muffin was just barely sweet, but exactly how I wanted it. Next time I will add jalapenos and some garlic to make them savory.I recommend this recipe, not at all dry like some recipes.
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i loved this muffins but I did make some adjustments. I used soymilk, used organic cane...