Oh dear.

I have never met any low-carb baking that tasted as good as the original (except cheesecake, which is infinitely better because it's guilt-free.)

These muffins are moist, somewhat grainy. They are not light. They rise, but not a lot- they do not have air holes. Mine stuck in the pan, even though I buttered it well. They hold together better after they are cooled than hot.

I added the cocoa to bring out the chocolate flavour, and the stevia to balance the cocoa, plus make it more like a dessert muffin. You can use any sweetener you have on hand. On the third batch, I used soy milk instead of water and three eggs instead of two and I liked the texture a little better, but of course that raises the carbs slightly.

They taste really good buttered and sprinkled with a little cinnamon-Splenda.

I will be making them every week. They are super-easy to prepare and a nice quick snack to grab when you are in a hurry, or for lunches.

But, they aren't your bakery muffins. If you are still doubtful, my advice is invest in cheesecake instead.