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I made these muffins today, with a few small changes: I used butter instead of soy margerine, and regular milk in place of the rice milk (what I had on hand), added 1/2 tsp cinnamon to the muffins (in addition to the cinnamon in the topping), and used 1 cup whole wheat flour and 1 cup Nutragrain Flour (available in Canada, has more nutrition and fibre than white, but behaves like white.) They were very good muffins - I would just up the cinnamon I added to the muffin batter next time. The topping was awesome! Made for PAC Spring '09 - thanks for the recipe - I'll definately make it again! Thanks!

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Katzen March 26, 2009

Yummy! These are awesome!

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Alethia November 08, 2008
Apple Streusel Muffins