Tasty wholemeal muffins that are best buttered and enjoyed warm. You can freeze the batter and make them any time. Dress them up with berries or nuts if you like.
You can make the batter the night before by spooning the mixture into your muffin tin, covering and refrigerating so all you have to do in the morning is pop it into the oven (add 3 minutes to bake time). Even better, freeze right in the muffin pan and then pop the batter balls out and into a resealable bag. Pull out as many as you want, plop back into the muffin tin and bake (add 5-7 minutes to bake time). Never have an excuse not to have fresh-baked muffins in the morning again!
They were delicious, moist and fluffy. I made some changes as suggested by other members. I used 2 cups of whole wheat flour, added 1 tea spoon cinammon and 1/2 of nutmeg. I substitued the sugar with 1/4 cup of splenda and added 1/2 cup walnuts and used also canola oil. Thank you for the recipe, I did it 3 times and it was always the same result (very easy and delicious) By the way the cooking time was less than suggested by the recipe and be sure if you have them for breakfast you won't feel hungry at all. I eat them one hour before I start fasting. They make you feel full. - 26 Sep 2007 (Review from Allrecipes USA and Canada)
I thought these muffins were pretty good. I tried to be healthy and used 2 cups whole wheat flour and substituted applesauce for the oil. I will make again. Thank You. - 17 Mar 2004 (Review from Allrecipes USA and Canada)
For some variation, substitute apple sauce for vegetable oil and add 1 tsp. ground cinnamon and 1 tsp. ginger. The smell will warm your whole house. - 08 May 2000 (Review from Allrecipes USA and Canada)