So, for a healthy muffin, this was pretty darn good. Relatively low fat, and some good fiber and protein content.
I substituted 2% milk for the half-and-half and used 1/2 cup whole wheat and flour and 1/2 cup of white flour. I also omitted the raisins, nuts, and nutmeg to suit my own tastes.
I'm VERY glad someone else mentioned the 350/450 mishap or I might have missed it. I baked them at 350 and they came out just fine--I think 450 would be a mistake.
The apples are the best part--next time around, I would use more. The muffins are still moist but could use a little more flavor.
I will be making these again. Thanks for a great recipe!
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So, for a healthy muffin, this was pretty darn good. Relatively low fat, and some good fiber...