These turned out quite well for me. I used whole wheat white flour, a teaspoon each of baking powder and baking soda (that's always worked for me, so I do that with almost every muffin recipe), lowfat buttermilk instead of plain milk (as that was what I had on hand--I used milk, just a different kind of milk), and two cups organic triple-berry mix that was in my deep freeze. These came together quickly and used on hand ingredients which meant it fit really well into my tight budget. Next time I make these, I might add a teaspoon of vanilla. I think that was what was missing out of this recipe. I got twelve biggish muffins out of this recipe and 350* for 20 minutes was just right. My youngest son ate three in ten minutes at lunch. I would say that he really liked these. NOTE: For novice bakers, I find that a full tablespoon of baking powder that I tried in a previous recipe was too much and the taste of baking powder way overpowered the rest of the recipe. Just wanted to save some of you the trouble if you try this out for yourself.
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These turned out quite well for me. I used whole wheat white flour, a teaspoon each of baking...