Okay...I'm officially the worst CEiMB member! I can not keep up with life, much less blogging. Needless to say, it has been yet another month since I've participated...but today when I realized that I had all of the ingredients on hand for this week's recipe (chosen by Oddball Oven Mitt) and a little extra time, I jumped at the chance.
The muffins are a perfect match for a cool fall morning and a warm cup of coffee. They aren't overly sweet, making them a great breakfast option...but I bet if you topped them with a little cream cheese frosting they would make delicious cupcakes.
- Per serving - 205 calories, 7 g fat (1 g saturated), 32 g carbohydrates, 2 g fiber, 5 g protein (exchanges: 2 starches, 1 fat; WW points: 4)
- Notes - I doubled the cinnamon, used maple syrup instead of molasses, swapped Greek yogurt for the buttermilk, and omitted the pumpkin seeds...the reviews said the spices were a little muted...the other changes were because of what I had and didn't have in the house; the recipe is supposed to yield 12 muffins, but after filling 12 I still had leftover batter...so as you can see in the pictures I filled 2 ramekins with about 2 muffins worth of batter...I guess I would have gotten about 16 regular muffins; if you have been reading this blog for a while you already know that my leftover muffins are now in a zip-top bag in my freezer