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At 11 I decided it was time to make the muffins I'd promised the lady at work. I wanted to give her a few for the help she and her husband gave me when I was diagnosed with diabetes. The first time I was going to make them I didn't have the eggs. This time I didn't have the pumpkin pie spice nor ginger for the mix I found online. Oh well.
The recipe I used was the pinapple/pumpkin loaf that turned out so well last time. This time as muffins they baked for 15 minutes and made 24 muffins - half with nuts and half without. Of course I had to try each to make sure they weren't poisonous to anyone else.
I made them with Splenda and although the recipe called for 2.5 cups of sugar I only used 2 cups of Splenda - still toooooo sweet.
However, the texture is amazing - almost creamy in texture but not uncooked creamy just soft and oh so delicious
The recipe I used was the pinapple/pumpkin loaf that turned out so well last time. This time as muffins they baked for 15 minutes and made 24 muffins - half with nuts and half without. Of course I had to try each to make sure they weren't poisonous to anyone else.
I made them with Splenda and although the recipe called for 2.5 cups of sugar I only used 2 cups of Splenda - still toooooo sweet.
However, the texture is amazing - almost creamy in texture but not uncooked creamy just soft and oh so delicious
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