great low fat muffin. followed to recipe exactly but used cake flour.
This recipe was wonderful. The next day i warmed a muffin drizzled maple syrup on it and it was good to go. A little bit tough though but i probably added to much flour though.
This is a lovely low-fat (or fat-free!) muffin -- NOT overly sweet at all. In fact, I think I'd add some more Splenda next time, because it had a strong cinnamon flavor and I like to balance it out. I used one cup of white flour and 3/4 cup whole wheat flour, two egg whites, fat-free soymilk, and sugar-free maple syrup. I omitted the brown sugar in the topping to keep it sugar-free, and never actually glazed them. They actually keep VERY well, because I had made them to give to someone and I didn't wind up having a chance for a few days... since I used Splenda, I stored them in the refrigerator, and nobody knew they weren't freshly baked! Thanks for posting!!
these muffins were easy and had pretty good flavor. however, there are a few things i may try and change. since there is no sugar in them, the sweetness is pretty mild which is a nice change from other muffins which are more like a dessert. next time, i may add a touch of brown surgar to the batter to sweeten them a little more. the recipe was very specific about not over mixing the batter. i was super careful about this and they still turned out tough. i will definitely try this recipe again and will post any modifications that work! although i had some negative things to say here, i still encourage you to try these! hey, when you make something low fat, you're going to have to sacrifice something, right!? :)
These were too good! Guilt-free and EASY. The cinnamon was a nice touch, may add a pinch nutmeg next time. I may also try using 2 egg whites instead of 1 egg to make them fat-free. Thanks for the deilcious recipe!