I replaced the oat flour with all whole wheat because I didn't have any oat flour on hand, substituted Splenda for sugar, increased the yogurt by 50% (using plain Greek yogurt for the protein boost), increased the pecans and raisins by about a quarter, added a teaspoon of almond extract, and added 1/4 tsp each of ground cloves and ground ginger. I also added an extra egg because I am cooking at a high altitude. Although I can't say this review is entirely fair since I made some pretty substantial changes to the original recipe, I have to say that the end result is one of the very best muffins I have ever had and I will be making it regularly. I even used the full amount of sugar (or Splenda, in my case) that the recipe listed, and although it is sweet, it is not excessive. It's definitely a more indulgent tasting muffin, a little like carrot cake, but that's exactly what I was looking for. And with the sugar-substitute, it's still pretty low-calorie.
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I replaced the oat flour with all whole wheat because I didn't have any oat flour on hand,...