Recipe by Robin Surland
"Yummy and fast enough to make for breakfast!"
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packed dark brown sugar
1 1/2 teaspoons
pumpkin pie spice
1 1/2 cups
turbinado raw sugar
These are realllly delicious! Substituted one cup of white flour for wheat. Very dense and filling! Love it and will be making again :)
Made the recipe exactly as written. It's a very thick batter, and the muffins, although moist, were very dense. Did not get even a hint of the pumpkin pie spice which I thought was going to put this one over the top. My apologies to the recipe writer because I know this had all 5-star ratings, but we were disappointed.
After reading reviews (dry muffins)and having made muffins with oats as an ingredient (DRY) I made these with the following modifications and they came out very moist and delicious. I cut the oats to 1/2 a cup and added 3/4 a cup more of fresh blackberries and 1/2 cup mini chocolate chips. Baking time was 17 min in my oven. YUMMY!
Made these today with some fresh blackberries......probably had more like 2 to 2 1/2 cups so I had enough batter for 12 muffins and 1 mini loaf. Delicious!!!
So moist, texture like banana bread. My family loved these and they were super fast to make!
This is a great base recipe. I cut the sugar in half, added a very ripe banana, orange zest, and LOTS more blackberries. Mine were VERY moist.
These were ok - made exactly as written and they were ok - actually a little drier than I expected. May use oil instead of butter next time.
Yum! I also substituted 1 cup of white for wheat flour, and used 1 cup blackberries and 1/2 cup chocolate chips... my new favorite muffin!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
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