My changes to the recipe:
1. I used a sugar replacement instead of the brown sugar called for. Unfortunately, fake sugar doesn't caramelize and brown like brown sugar does, so my muffins are a lot lighter colored than I was expecting. Because I used the super sweet sugar replacement, I used only 1/4 cup instead of the 1/3 called for. With the addition of raisins, the muffins turned out just sweet enough.
|Don't forget to flour the raisins.|
3. You can't find buttermilk in Turkey, so I made my own using organic milk mixed with a tablespoon of vinegar. Do this first, stir it up and let it set to curdle a bit.
4. I reduced the amount of oil from 1/3 cup to 1/4 cup. I almost always do this. I find that you almost never need as much fat as is called for. The muffins were quite moist and you don't notice the reduction.
5. I used 2 cups shredded carrots instead of 1.5. I always find that I like more of the star ingredient (in this case, the carrots) when baking.
The muffins turned out nice. Definitely not one of my favorite recipes. I like my muffins chewier and nuttier. Plus, I really like nuts in muffins but I left the walnuts out this time because one of my friends is allergic. All in all, a pretty good recipe, but I plan to play with it a little bit more. I think maybe even the addition of some bran or wheat germ would do the trick.
* My sister enjoyed one with some cheese, which I think elevated the muffins to a whole 'nother level.
* For those interested, there was a calorie count on the original recipe, which listed them at 239 calories per muffin. Considering I used a lot less oil, I would put them at 200 calories each maximum.