Sugar free version: These came out great! I used 1/2 cup brown sugar replacement and 1/4 cup white sugar replacement and an extra 1/2 cup of 2% milk. I also added 1/2 teaspoon ground allspice, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. . Regular, old-fashioned, long cooking oats were all we had available to use and worked just as well, contributing just a little extra fiber. The extra milk is needed as sugar replacements don't melt the way regular sugar does. Baked products come out hard and dry without adding more liquid. I also let the batter rest for about 10 minutes before baking to let the extra milk absorb into the batter a little more. The muffins came out moist and flavorful. My husband rates this recipe 5 stars and he is a gourmet cook! We'll be having these again!
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Sugar free version: These came out great! I used 1/2 cup brown sugar replacement and 1/4 cup...