I mostly followed the recipe but I made a few changes. I used whole wheat white flour, low fat vanilla yogurt instead of buttermilk, and increased all the spices. I used a VERY heaping teaspoon of cinnamon, just over a teaspoon of ginger, and then threw in just under a teaspoon of pumpkin pie spice. I also put 5 cinnamon chips on the top of each muffin just before baking.
I had some batter left after filling the muffin cups, so I made a mini loaf too. Next time I'll try to just top up the muffins as they didn't puff up/rise as much as I'd hoped. Still, they were pretty full.
They turned out great!
I made a lot of changes to make the muffins healthier and lighter-
"I added cloves, nutmeg, chopped fresh ginger and extra cinnamon to make up for the ground powdered ginger I did not have. I used 1 cup ww flour, and 1/2 cup ww pastry flour. I then changed the oil to applesauce to save calories. I also used blackstrap molasses for the extra calcium, magnesium, and iron. However, to make up for its bitter taste, I used 1/2 cups of granulated white sugar. Instead of buttermilk, I took 3//4 cups of unsweetened vanilla almond milk and mixed in 1 tablespoon of white vinegar. Finally, I reduced the raisins to 3/4 or a cup. I got 11 LARGE muffins(1/2 cups batter each), with only 165 calories per muffin~! Now I’m gonna go try and calculate the fiber, protein, and nutritional content."
They still came out nice and moist, not to mention that they smelled nice even before they went into the oven~~
I bet the original recipe is to DIE for, not to mention that it'd probably look prettier; I recommend that you try this recipe.
Ah, you owe your thanks to your creativity. You made it wayyy yummier from the sound of it :) --DK
These are golden raisins, they are yellow and these I buy from my local Indian stores. --DK
Thank you Priya. Appreciate it :)
Divs! You just made my day with your words in your post :) Thank you -- DK