The first time I baked this, I followed the recipe to a T, and it came out tasting more like cornbread than muffins. I knew it wouldn't come out right when the batter was lumpy, as described. The second time around, I made some small tweaks, and it came out tasting like muffins! I used 1.5 cups of flour instead of 2, and I didn't have milk, so I used vanilla soy milk instead. Because of that, I cut down the sugar a little. I also added some chocolate chips into the batter.
This is a good base recipe for muffins, so I'll def use it again. Next time I'll try either adding cranberries or blueberries. I would've given it five stars if I didn't have to make any tweaks to the original recipe.
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The first time I baked this, I followed the recipe to a T, and it came out tasting more like...