Good recipe to start with! I did tweak it a lot, and thought someone else might want to know what worked for me to make a healthy substitute breakfast muffin - halved the sugar, used all white whole-wheat flour, used two whole eggs instead of 4 egg whites, didnt use cloves but halved the nutmeg and added 1/2 teaspoon ginger, only used 1/4 cup oil (coconut), but also added half cup applesauce and one large ripe mashed banana to make up for the decrease in oil and sugar. Finally, added half a cup of greek yogurt (to make it kind of a 'sour cream' cake). I baked into muffins for about 18-20 minutes at 325.

Reviewed On: Jul. 28, 2012