I think these may be the best muffins I have ever made. My little girl really likes muffins so I've tried several recipes from other places and we're always disappointed in the results. Not this time! I didn't think they were too sweet at all. In fact, they were just right for us. I did make 2 changes- I had to. 1) I don't have wheat germ so I substituted almond meal/flour and 2) some little, tiny person made a snack out of my bananas this morning so I only had 2. I used those and substituted 3/4 cup of applesauce for the hi-jacked nanners. They were delicious and I know they'll be even better tomorrow after they have a chance to set. I baked them 25 minutes. They ended up with nice, rounded, slightly browned tops. There are (were) 33 regular sized muffins. Thanks so much for posting this great, great muffin recipe! Made for Pick a Chef Spring 2009.
These are very good muffins. They are nice and moist, however might be a tad too sweet. Which is interesting considering how healthy they are lol. Easy to put together and just a yummy as the not so healthy variety. I followed the directions to a T, although I did halve the recipe. I have never had sour cream in a muffin before and was curious how it would work out and you can't tell there is any in there at all. A great way to use up those half finished tubs of sour cream I always seem to have laying around in the fridge.
I replaced the sour cream with yougurt and the sugar with half splenda. They were yummy