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Blueberry Pumpkin Muffins
These are delicious. I use 1/2 cup of whole wheat pastry flour and 1/4 cup all purpose flour and reduced-fat buttermilk for the milk. I sometimes substitute chocolate chips for the blueberries or banana for the pumpkin. Always turns out great.
1 user found this review helpful
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Reviewed On:
Jan. 22, 2008
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