By Mikekey on April 15, 2013
"A flavorful lowfat muffin. This makes a lot of muffins, but they freeze well."
Serving Size: 1 (61 g)
Servings Per Recipe: 18
"These muffins are moist and delicious. I used half white and half whole wheat flour. I also substituted flaxseed for wheat germ and replaced the ricotta cheese and canola oil with 1 cup of applesauce. I was able to get six muffins out of my Texas-sized muffin cups. Baked for 30 minutes at 350 degrees. I'm always on the lookout for healthy baked goods recipes and this one will certainly be made again. Thanks for posting, Mikekey!"