Love this recipe for its versatility. I too made these more healthful, subbing in 1/2 WW flour, natural applesauce for the butter and oil, brown sugar Splenda blend and greek yogurt, and added 1/8 c. ea. ground flaxseed and wheat germ. I increased the baking soda to 1 tsp. Followed others' suggestions of using 1 1/2 cup of rhubarb. I did not do the topping, but added the cinnamon and a dash of nutmeg to the dry ingredients. My DH and son loved these, they were moist and delicious - as a muffin should be.
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Love this recipe for its versatility. I too made these more healthful, subbing in 1/2 WW...