Have loved these since childhood. Thanks for posting this! To reduce glycemic impact a bit, I used 1/4 C Splenda and 1/4 C agave syrup in muffins, and reduced milk slightly to compensate for the extra liquid. I also doubled the nutmeg (by accident, but it turned out well. I will do this again.) Consider turning down heat to 300 in last 10 minutes because agave browns quickly. Agave syrup makes the muffins wonderfully delicate and golden inside, and moister than the Splenda by itself. For cinnamon/sugar topping, we always use a Tablespoon of the cinnamon instead of a teaspoon. Highly recommend McCormick's Saigon Cinnamon. I used another sweetener blend, this time half regular sugar and half stevia-based granulated sweetener, to mix with the cinnamon. Very happy with results. Next time I will try 1/3 cup whole wheat flour and 2/3 white flour to see how that goes.
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Have loved these since childhood. Thanks for posting this! To reduce glycemic impact a bit,...