By Redsie on January 08, 2007
Photo by Annacia
Photo by Annacia
"From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using)."
Serving Size: 1 (49 g)
Servings Per Recipe: 12
"These are a nice little muffin w/relatively little work in putting together. I chose to use 3/4 cup whole wheat flour and 3/4 cup all-purpose. Also, used Splenda sugar in place of regular. I used Smucker's Low-Sugar Apricot Preserves for my jam of choice using 1 heaping teaspoon in each. A virtually guilt-free muffin:-) Made for 123Hits~"
"This is a lovely recipe that works very well and is not lacking on any flavor. I used Splenda for the sugar, replaced the oil with unsweetened applesauce and soured skim milk with lemon juice. A tsp of no sugar added peach and apricot fruit spread made perfect pockets of yumminess. Mine were perfectly bakes at 17 mins without being overly browned in any way. All in all this makes mmmarvelous mmmuffins. Thanks Reds :D"
"These muffins were great tasting and easy-to-make! I did increase the jam filling to 1/3 cup & used cookiedog's Zaar recipe for Apricot Raisin Jam! I baked them for just a few seconds under 18 minutes, & they came out nicely browned! And they must have been very tasty, 'cause 4 of us devoured them within about 20 minutes! Will be making these again!"
"These muffins were just ok. I added extra jam and still I wouldn't consider them jam filled. The 18 minutes was too long as the muffins overly browned and the time made for crusty sides and bottoms."