I made some muffins last week that turned out okay - they were an experiment. I am going to try them again but not sure what to change to make them not so firm. They were not dry, but they were so heavy. I want to make them lighter tasting.
Here is what I did...
1/4 cup light margarine
3/4 cup low fat sour cream
3/4 cup whole wheat flour
1/2 cup of oat flour
1/4 cup splenda
1/4 cup brown sugar substitute
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg beaten
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheated the oven to 350 degrees. Cream margarine, add sour cream, mix well. Sift dry ingredients. Add alternately with egg to creamed mixture. Spoon into greased muffin tins. Bake 12 to 15 minutes. Immediately roll in a mixture of cinnamon-splenda.
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