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The measurements are definitely confusing! I found them to be far too heavy for a traditional muffin and a bit tasteless - except when I bit into a blueberry.

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FightingwithFood July 11, 2009

I found the measurements confusing, too... I did my best with them, though, and I think I got pretty close, but the batter was still very thick. Muffin batter should be more liquid -- this was more like a drop cookie batter. I got six muffins out of this recipe, and it baked for fifteen minutes before I took them out of the oven. They weren't browned, but Splenda doesn't caramelize the way sugar does, so they probably won't brown the way you'd expect. Still, they were a little heavy. I'd try this recipe again, but increase the liquids some and add a bit of spice because the taste was a little bland. It's a good starter recipe, though -- thanks for posting.

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brokenburner June 13, 2008

This is a fantastic recipe. I found the measurements difficult but I just got as close as possible. My husband is a diabetic and he was thrilled to have the muffins! I used mini muffin pans so he felt like he got more for his carb exchages. Thanks for creating this recipe. Mikula 772

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mikula772 January 28, 2008
Fat Free, Sugar-Free Whole Wheat Blueberry Muffins