These were supposed to be normal-sized breakfast-type muffins, not adorably tiny. However, I live in a basement and as such get sprayed for bugs and mice every 3 months. (God I love city living.) The genius who came last week ended up spraying my normal sized muffin tins instead of the molding and left a sticky film of poison on the bakeware. After attempting to scrub it off, I have no sponges or normal sized muffin tins left. Boo, basement.
I had already made the batter for these muffins, so I figured I would take my own advice and reduce the cooking time. I shredded a granny smith apple, used a combo of yogurt and sour cream instead of oil, and topped the baby muffins with a quick streusel mixture of butter, brown sugar, and oats. And do not leave out the allspice! It adds a warm underlying spice flavor that is unexpected and unbeatable.
