I made these muffins last night and baked them this morning, they were fabulous. I made a few healthy upgrades and the recipe still turned out perfect. First for the oil I used 1/4 c virgin coconut oil and a 1/4 all natural apple butter (sweetened with apple juice rather than sugar). Since the apple butter was so sweet I reduced the sugar (which i substituted with unprocessed sucanat) to 1 cup. Additionally I used half skim milk and half fat free greek yogurt for the buttermilk (the yogurt is a good way to add in a little extra protein). Finally I substituted the AP flour with 100% KAF white whole wheat. I didn't add fruit to the batter so that I could choose to add whatever I wanted later. The batter was quite stiff this morning so I added a splash of milk to the portion I scooped out of bowl to prepare. I also added some frozen blueberries. The muffins turned out fabulous and were a perfect pre-bike meal as we went mt biking after breakfast and both my boyfriend and I felt really great without getting hungry early. Summer, sounds great - I wouldn't have thought of apple butter, or the Greek-style yogurt. I just made a big batch of Greek yogurt Thursday - now I know what to try it in! :) PJH

• Reply