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25 January 2012


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Okay, wow, those must have been sweet because I only add 1/3 cup for 12 muffins!!! I can't imagine more than 2xs the sugar! I would have gobbled them up, too.


They were indeed sweet. It would have been appropriate for a dessert, or maybe an afternoon tea or something where you want something sweet. That being said, I didn't have any trouble polishing them off with my black coffee for breakfast.

Typically I use 1/4 cup of sugar for muffins, except I use 1/2 cup for blueberry to balance the tartness of the blueberries. So this was a major concession from me.

In my defense, it's pretty important to me that the kids actually eat their breakfast on Tuesdays because if they turn their nose up at it, they arrive hungry at Hannah's, and then they eat all her bread and butter.

Rachel Williams

Hmm, add vanilla or other flavors that would encourage the sense of sweetness and/or decrease the sugar by a tablespoon at a time until you get protests or abandoned muffins?

Amy F

I made muffins last night (which were eaten by everyone else also at breakfast) using whole wheat pastry flour and 1/2c white sugar, along with zest of a lemon and 1 1/2 cups frozen blueberries. And some plain yogurt and other stuff.

They were half-birthday muffins, so the kids complained that they should have been cupcakes. I caved and made some frosting to put on the kids'. And then I licked the bowl. I did throw out the leftover frosting this morning.

Amy F

Oh -- that recipe made a dozen regular and 5 mini-muffins, so I guess that spread the sugar out a bit.


The weaning might work, but I've tried that before and I'm skeptical. I will probably give it a shot.

Amy reminded me -- one decent strategy which I've used for other snack buns is to put frosting on 'em. You can wind up with less sugar overall, but they *think* it's awesome because, hey, frosting.


File this one under "How other people's kids eat". :)

Rachel Williams

the sweet topping plan is a good one. I make yeasted sweet bread with a 1/2 cup sugar and 5 cups of flour. A drizzle of confectioner's sugar glaze definitely makes it "sweet."
Streusel topping made with oats and nuts works too, though a certain percentage of the muffins end up left on the plate with the tops gnawed off. Sigh.
Oh, and one more thing: I had more success ditching the sugar altogether and making savory muffins with sausage, cheese, peppers, dried tomatoes, nuts, garlic or herbs, etc. These also were happily taken for later day lunch or snack.


I may have to try those. They sound really yummy.


Hi Bearing!
I haven't had a chance to read the comments but, have you tried white whole wheat flour? My kids like much better than the regular whole wheat. And if I read it correctly the nutritional value is pretty similar.



You know, I haven't tried the so-called "white" whole wheat. I probably should give it a spin. I've been extremely loyal to my favorite brand of whole wheat bread flour (Dakota Maid) because it really works great for bread, but maybe in a muffin the white whole wheat *would* work with less sugar.

Good suggestion -- now let's see if my grocery store carries any. I don't remember ever seeing it there. Maybe the co-op will have it.


My Walmart has been carrying in the last few months Gold Medal White Whole Wheat Flour. That is why I started using it. I don't go to Walmart frequently but when I go I stuck up on King Arthur's bread flour and Gold Medal White Whole Wheat.

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