I made the Turkey Bacon Morning Muffins with a slight adjustment to the recipe. Rather than 1 1/4 cups white flour, I used 1 cup white flour and 1/4 cup whole wheat flour. I try and do that with all the muffins I make. Other than that I followed it as stated. I have to say that I don’t think I’ve ever made muffins without sugar! I was a little worried because to me a muffin is cakey which means sugary. These muffins were pretty good and healthy. I was really hoping that my kids would like them. Breakfast is a favorite meal in our house and we even eat it for dinner from time to time. They both love muffins and they love breakfast meats. I thought for sure with the two combined they’d be delighted. Well, not really. My son ate a little bit of it but my daughter didn’t even want to touch it! I really talked them up and ate mine first. Finally, after adding a tiny bit of butter to hers she took a couple bites. She still wasn’t crazy about them. I think it was a texture thing for for of them. My husband probably would have liked these because they are NOT sweet. I decided to freeze most of the leftovers since the kids will not eat them tomorrow. I’ll try again when daddy is home and see if he likes them. All in all, I thought they were light, moist and filling. I’d make them again.
Thanks for hosting a give-away and having me branch out of my normal blueberry or sweeter muffins! I’ve attached two pictures.