Faux_Pseudo wrote:
> _.-In rec.food.cooking, Nancy Young wrote the following -._
> > Seems to me after all this time they'd have figured
> > out a way to fork split them so that the halves are just
> > a teensy bit more even, not like 70/30?
>
> Then they would look fake and people wouldn't buy them. Sometimes
> defects are intentional because they add character or the appearance
> of authenticity.
>
> What gets me is that 'they' have many flavors out there including
> light and whole grain kinds but even these have high fructose corn
> syrup. Can I get healthy muffins without the HFCS. Is that too much
> to ask?

Make your own? It is surprisingly easy (well I was surprised). IIRC
the Joy of Cooking has a good recipe.
John Kane, Kingston ON Canada