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Muffin mad

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  • Muffin mad

    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

  • #2
    Re: Muffin mad

    .....ahem.....and the recipe is where? LOL
    A man of words and not of deeds, is like a garden full of weeds.

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    • #3
      Re: Muffin mad

      I bumped up the recipe for you Hunebe in Tried & True. It was great as a loaf but I think even better as muffins.

      Harvest Pumpkin-Pineapple Loaf (Bean)

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