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We all enjoyed these. Will make again and play with the recipe some for next time.

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Ruthie Redneck May 13, 2010

Wow these are great! Couldn't resist adding a little chocolate frosting on top as I love peanut butter and chocolate but the muffins were just as great without it.

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Sherri at the Beach October 01, 2009

These muffins made a very tasty and healthy breakfast on the go. Will definitely make again.

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deepfreeze December 05, 2008

I made these yesterday morning and brought them to work. Only had 3 left by the end of the day, they were that good! Of course, I ate them on the way home. LOL! Anyway, I made just a few changes to the recipe: 1) I didn't have any Wheat Germ in the morning so I added a little more oats, 2) I used Splenda instead of granulated sugar, 3) I used fat free milk (that's all I ever buy!), 4) I used my Pampered Chef Stoneware Muffin Pan and it was the perfect size and 5) My bake time was exactly 20 minutes. PERFECT! I also took a couple pictures (I hope you like them). Thanks for the yummy recipe that I KNOW I will use again! P. S. I have Wheat Germ now! :-)

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senseicheryl August 05, 2008

I've never reviewed anything on this website before, but these were so good I just have to! They are the softest, moistest muffins I think I've ever had. I've been going through a peanut butter phase lately, and these hit the spot. Thanks for posting such a great recipe!

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Cat Berner July 16, 2008

Awesome! We make these all the time. They also freeze great, and then just thaw in the fridge. Thanks!

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mikey & ev May 26, 2008

Excellent muffins! Very tasty and turned out perfectly even though I made some substitutions (nonfat margarine for the butter and skim milk for the 2%). I also added a few semi-sweet chocolate chips to the top of each muffin before baking to make them a little more decadent. Yummy! Thanks for a great recipe, and for the tips on handling the sticky ingredients.

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texasmama March 28, 2006
Good and Good for You Peanut Butter Muffins