Total TimePrep: 20 min. Bake: 20 min.
I made these for my 80 year old mother, and she absolutely loved them for breakfast.
Excellent recipe. I followed the recipe with the exception of adding a little less brown sugar. These are excellent.
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This is my favorite muffin recipe of all time. I have made it several times for guests and they always request a copy of the recipe.
The muffins had a wonderful taste but I found the texture to be a bit doughy even after baking them longer and at a slightly higher temp (I know my oven) than the recipe called for. All in All a very good recipe and will make again.
I love them. A cup of coffe and this muffing before go to work! :)
I entered this recipe on sparkpeople.com to find the nutrition info. It came out as follows: Total servings: 12 Amount per serving:calories: 236 , total fat: 16g, saturated fat: 9g, polyunsaturated fat: 2.8g, monounsaturated fat: 3.1g, cholesterol: 54mg, sodium: 195mg, potassium: 207mg, total carbs: 22g, dietary fiber: 1g, sugars: 4g, protein: 3g
I love these! And I too would like to know the nutritional info. I am hoping they don't have too many calories... because they are delicious. My mom makes them in the silicone molds so no mess taking a paper off.
My husband hates raisins, so I used the golden variety and chopped them up. We both really enjoyed the muffins and he even said he would eat them again, knowing the raisins are in there! I substituted plain yogurt for part of the sour cream as I only had about 1/4 cup sour cream on hand at the time and it turned out great. We used a mini muffin pan, so the baking time needed to be shortened to about 15 minutes.
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