This is one of my go-to muffin recipes and I have had success every time. Not that I always make these muffins exactly the same way every time. I often take the cue from other home-bakers’ comments and give it a try, or dump in whatever I have plenty of at the moment. I can highly recommend the 50% applesauce substitution for the oil, and adding a handful of shredded squash because I tried these multiple times. Dried cranberries are good too. But do NOT add chopped Gourmet Jumbo Black Mission Figs Sun-dried & Unsulfured – their tiny seeds were still crunchy after baking. For a minute I thought some sands might have fallen into the batter while I wasn’t looking. Nonetheless the muffins smelled great. I took half of dozen with me as a hostess gift. This time I happened to have baked the muffins in the red tulip paper liners that just arrived the other day. The hostess thought I dressed them up very nicely for the Lunar New Year. In that line of conversation we all sat down and enjoyed the muffins – nobody asked me what’s that something crunchy. Thanks for the heads up! I also fixed the typo you mentioned in your second comment.-Jon

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