I’ve made these twice since Christmas and both times they came out wonderfully, but the second batch was the best. Since I’d run out of whole wheat flour, I used whole wheat pastry flour exclusively. And having just one tablespoon left of agave nectar, I added a tablespoon of maple syrup. Delicious! They turned out so well that from now on I’ll just be using 1 3/4 cups of ww pastry flour and 2 TBSP of maple syrup.
I also use sucanat for the sugar and sprinkle a little demerara sugar on top of the muffins before putting them in the oven for a nice little crunch and some sparkle!
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