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Prep 30 mins
Cook 0 mins
I found this recipe online at a bed and breakfast site. The recipe hails from Big Locust Farm Bed & Breakfast. My family really likes these muffins on cold mornings. They are filling and good for you!
- Preheat oven to 400 degrees.
- Combine all ingredients. Mix until moistened.
- Put in greased muffin tins. Bake 20 minutes.
Well as a novice cook I wasn't sure if I was supposed to mix dry and wet separate and then mix together. So I just followed your directions and dumped everything in the same bowl. I replaced the milk with Silk Organic Unsweetened Soy Milk and the whole egg with Eggbeaters egg substitute. Other than that, I followed the rest of the recipe exactly. The time and temp were perfect. My oven was probably preheating for 10-15 mins while I mixed/measured. Made 12 muffins exactly. Nice texture, not too heavy. They taste wholesome with a bit of sweetness and smelled delicious while baking. If any are left, will be having for breakfast this week. Bf thought they were pretty good also. We tried them with and without Smart Balance spread with Flaxseed Oil (instead of butter) and we liked it better w/the Smart Balance. Thanks Chef on the coast! Made for Aussie/Kiwi Recipe Swap #14 (LOL did I get that right?)