We adored Sol's Dirt Bombs aka Duffins! They're a delicious bit of cinnamon and cardamon heaven! Dirt Bombs Yields: 12 muffins* 3 cups AP flour, minus 3 tablespoons 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground cardamon ¾ cup (1 ½ sticks) unsalted butter 1 cup granulated sugar 2 large eggs 1 cup whole milk ** Topping *** ¾ cups unsalted butter, melted ½ cup granulated sugar 1 ½ teaspoons ground cinnamon Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan. Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. DonÂt over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature. *I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12. **I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking. *** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it. Sol My note: I used low fat buttermilk as that was all the store had, and they were delicious!

This has no bran & is from Recipelink.com: Sarah's Do-It-Yourself Muffins Sarah's Do It Your Own Way Muffins This is my favorite low-fat muffin recipe from my book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999. It is available from tkl (amazon.com) and is loaded with low-fat and fat-reduced recipes. For this recipe, I calculated the WW points for you. Mix in blueberries,raspberries,cranberries... whatever is in season. Just do it your way! NUTRITIONAL INFORMATION: Calories: 176 Carbs: 35 Fat: 3 grams Protein: 3 grams Fiber: 2 - 3 grams WW POINTS: 3 - 4 INGREDIENTS: Nonstick canola oil spray 2 cups unbleached all-purpose flour (spoon into a measuring cup and level top) 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 grated tsp fresh nutmeg 1/8 tsp salt 3/4 cup low-fat buttermilk 3/4 cup unsweetened applesauce 2/3 packed cup dark brown sugar 1 large egg 1 1/2 Tbsp. canola oil 1 tsp. vanilla extract 1/2 cup raisinss PREPARATION: 1. Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 ¾ by 1 ½ inch nonstick muffin cups with oil. 2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside. 3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the raisins until the flour is incorporated. Do not overmix. 4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool. SUBSTITUTIONS: Berry Muffins: substitute 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries for the raisins. Chocolate Chip Muffins: Omit the raisins; add 1/4 cup mini-chocolate chips. Cranberry-Pumpkin Muffins: Subsitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup fresh or frozen (do not thaw) cranberries for the raisins. Winter Fruit Muffins: Substitute 1/2 cup prune baby food for 1/2 cup of the applesauce and 1/2 cup dried currants for the raisins. Nut Muffins: Omit the raisins; sprinkle 1/4 cup chopped walnuts or pecans over the tops of the muffins and press gently into the batter before baking. Source: The Healthy Oven Baking Book By Sarah Phillips MSG URL: http://www.recipelink.com/msgid/28917

This might work for you. They're too heavy for me. PUMPKIN MUFFINS (makes 12) 1 cup flour 1 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp allspice 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup firmly packed brown sugar 2 eggs 1/4 cup butter, melted & cooled 1 cup canned or fresh mashed pumpkin 1/2 cup buttermilk 1/2 cup broken walnuts 1/2 cup raisins or chopped dates (I omit) In a medium bowl, combine both flours, baking powder, baking soda, cinnamon, allspice, cloves & salt. In a large bowl, beat together the brown sugar, eggs & butter until light & frothy. Blend in the pumpkin & buttermilk. Add the dry ingredients & stir just until moistened. Fold in the nuts & raisins or dates but don't overmix. Spoon into greased muffin cups & bake in a preheated 400° oven for 15-20 minutes or until lightly brown.~~Rumsey Rare Bites

Shirley, I'm so glad you liked the muffins; they have to be one of my favorite flavors and I really hated to pay the price for them when I could make my own dozen for a lot less money; plus they tasted as good or even better!! I love to come up with my own unique recipes and have done so for many years. I guess I just love cooking no matter what it is, but I do a lot less now that the children are grown and gone. But it does not stop me from collecting recipes. Hubby says if I cooked every day for the rest of my life, I could never begin to cook all the recipes I have saved and he is right. Last Christmas I put 300 of my family's treasured recipes in a database on here along with very detailed instructions and comments, printed them all out, enclosed the pages in plastic sleeves in personalized notebooks for each of my children.....they love it!! And those special recipes will be passed on for years to come. I wish I would have had something special like that when I was a young bride. Have a wonderful night.......Pam