Loved it! I cut the sugar back to 1 cup and used 1/2 white and 1/2 brown. Did not use apple. Used two whole eggs and 1 egg white - figured the recipe could use the extra fat and liquid. Added 1/2 cup walnuts to batter. Followed the recipe otherwise, including using a lightly sprayed muffin pan with no liners. I did have to loosen the muffins with a knife a tiny bit, but with a little coaxing I was able to get them out of the pan without damaging any.
What I really liked about the recipe is that the muffins were beautifully domed and didn't sink or overrun. With the slightly decreased sugar, these were perfect, well, they were perfect with a schmear of butter. :-)
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Loved it! I cut the sugar back to 1 cup and used 1/2 white and 1/2 brown. Did not use apple....