I like my muffins rustic no matter what and I see them as carriers for nutrition. So I don’t mind scaling back on fat to make a muffin that is ‘skinnier’ and a storehouse of nutritional goodies. But taste is the first criterion. This muffin has it all! You can try this using Splenda if you want to avoid the sugar. You can can also substitute ½ cup of the white flour for white spelt or kamut flour. It will make for a heavier muffin but benefits from the ancient grains.
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