I’m lovin’ these muffins, so need to share! Actually, my kids and my hubby are loving them too, so they must be good. They were great with our chicken and rice soup, and they are super for breakfast with yogurt and strawberries. The best part? NO ADDED FATS. The only fat in these guys are the naturally occurring fats (which is close to none) and if you choose to put a little bit of streusel topping on a few – which I did.
Here is the link for the muffins. My changes to this recipe were that I used a THIRD of the recipe, used frozen pumpkin puree that Becky taught me how to do this past October when pumpkins were abundant, used cranberries instead of raisins, and added a bit of oatmeal/flour/brown sugar/butter streusel to the tops. Whatever you decide to do, these things are delish.