These muffins are made with Flaxseed meal and Soy milk. No added fats, and plenty of fiber. I make these muffins for the local coffee house. Can hardly keep up with the demand for these good tasting and good for you goodies.
This is my adopted recipe Feb 2005
I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
My kids have declared these "phenomenal!" The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee!
There are plenty of sweets on site with the white chocolate-macadamia nut combination, but not one muffin could I find. These are terrific. Toasted coconut is added and what a natural affinity these three flavors have for each other! These are sweet muffins, perhaps more suitable for teatime than for breakfast, but we eat them any time of day. I got the recipe from "White Chocolate," a book by Janice Wald Henderson.
These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)
These muffins taste like or are a cross between Tim Hortons Old Fashioned Glazed and Cinnamon Spice Timbits. SO YUMMY ...and so Canadian eh?! :)
These muffins taste better once they have cooled or even the next day as the flavours have had a chance to meld together. They also freeze well too.