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Added February 24, 2010 | Recipe #414413
Showing 1-3 of 3
on June 10, 2012
I used plain yogurt in these muffins and they came out very moist. The flavors were great too. After sharing them at work, I even had one co-worker ask for the recipe. [Made for The I Recommend Tag]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 01, 2010
I used buttermilk, only 1/2 cup brown sugar, didn't use the nuts. I did the topping like mentionned. These are very good muffin. They are moist and not too sweet with the 1/2 cup brown sugar. But next time I may do them with only all purpose flour. Thanks Dreamer :) Made for 123 hit wonderspeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 08, 2010
Mmmmmm, These are marvelous muffins Dreamer. I had just a cup of fat free vanilla yogurt left so I used that up. Other than the yogurt I made these with 2 cups of whole wheat flour and a 1/2 cup of unbleached. For the sugar I used 1/2 the amount ask of Splenda Brown Blend, 1/3 cup of oil and used just Splenda and cinnamon on top. Even with my diabetic cut backs they are moist, light textured and delicious. What more could you ask? :Dpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (101 g)
Servings Per Recipe: 12