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I agree with LizAnn for the dense texture and that it didn't rise a lot. I don't see where is the crisp in the muffin. But the taste is very good. Thanks for posting this recipe Redsie :) Made for Holiday Tag.

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Boomette October 07, 2007

These are a keeper. I used buttermilk instead of milk and should have remembered to add a little baking soda with it. So they didn't rise too well and were a little dense. But the flavor was oh so good. Not too sweet. Some changes I may try next time: Half butter half applesauce and use the remainder 1/4 cup butter to make a struesel topping. Thanks for sharing!

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LizAnn September 28, 2007

This is yummy and I guess healthier than traditional muffins. The graham cracker crumbs get soggy, which works well in making the consistency very soft, moist and smooth. I will definitely make this recipe again, but with raisins and a little more apple.

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Amy020 September 25, 2007
Apple Crisp Muffins