Made these last night and they are pretty delicious. If they were healthier, I would make them all the time, but I'll still make them again with some changes. I didn't use nuts, but they probably would have improved texture. I swapped out half the AP flour for white whole wheat and the resulting batch was just slightly tougher than usual muffins. I also cut sugar to 1 cup, though next time I will use probably 3/4 or 1/2 cup. I used egg whites instead of whole egg, because that's what I had at home. Next time, I will use a whole egg. The additional calories and cholesterol per muffin is kind of negligible and would have made for a lighter muffin. My batter came together very watery, more like cake batter than muffin batter. Because of this, the sugar added on top for that usual crunch didn't have the intended effect. Overall, these were tasty muffins that easy to make and quite delicious, but more like dessert than breakfast for me.
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Made these last night and they are pretty delicious. If they were healthier, I would make them...