I'm making these muffins for the second time. I made the following substitutions: whole wheat flour, 1/2 c and white flour 1/2 c in place of all white; butter instead of margarine. These were very good, and were devoured quickly by my children and my visitors. Nice and fudgy, and I did not have a problem with the muffins rising, although they did not rise very high. This time I'm making them with baking powder 3/4 t instead of 1/2 t baking soda. Don't know why I'm fooling with what has worked for me in the past, but we'll see how it turns out. Thanks for this awesome recipe.
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I'm making these muffins for the second time. I made the following substitutions: whole wheat...