I made some great cranberry lemon muffins the other day that had corn meal added for texture. Loved the muffins and the texture but don't like using corn. Oats will just soften, too hard to get nuts that are in-between ground and too big although I intend to try chopping slivered almonds by hand, flax seed has no crunch. Not sure I want the flavor of wheat germ and think it may have same result as flax. Bran? Suggestions? And I prefer the crunch on the inside rather than on top.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
― J.R.R. Tolkien