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Yummers / All my dishes 2 years, 1 month ago
Plain old yummy and good for you...
Prep:15m Cook:20m Servings:12
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Yummers |
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pat2me 2 years, 1 month ago said:
I bet the buttermilk makes these very moist and tender. Can't wait to try them!
inmaculada 2 years, 1 month ago said:
Thanks for sharing!! I love healthy muffins recipes as well as yummy ones. I´ll use your recipe in my next batch. I agree buttermilk must make them moist and nice.
cherihannah 2 years, 1 month ago said:
Great post Ty
yummers 2 years, 1 month ago said:
Thanks guys!! I hope you love like them!!!
laphoenix 1 year, 10 months ago said:
I tried this recipe this evening--it gets an A+! The muffins were very tender and moist and just the right sweetness.
(Bravo! Applause!)
muffinmonster 1 year, 9 months ago said:
I am a little confused...
What kind of flour do you use?
And by 375 do you mean Fahrenheit or Centigrade?
muffinmonster 1 year, 9 months ago said:
I made these a little while ago - delicious recipe! Thank you!
eh9116 1 year, 8 months ago said:
Made with olive oil sounds interesting. Canola oil can be just as healthy (expeller pressed is healthier) and won't contribute an olive taste.
I just made my own version without any oil only peanut butter as the fat. Also used some applesauce and peach puree to keep them very moist. I call them Cinnamon Raisin Peanut Butter & Peach Bran Muffins and they are out of this world! You can see the recipe at my site below.
You could also use whole wheat pastry flour instead of white flour to make them more nutritious, but I'll have to try mine with buttermilk next time! Thanks!
- The Peanut Butter Boy
http://peanutbutterboy.blogspot.com
carmenperez 1 year ago said:
Hi
Cant find buttermilk
what can i sub?
thnks for advice
yummers 1 year ago said:
Hi,
This is what I found for substituting buttermilk
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.