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Enoyed these muffins. Made two slight changes though--left out the allspice and used half whole wheat flour and half white flour. Would make again.
So very glad this recipe was adopted...my muffins came out perfect...both first and second batch made four days later. Made with buttermilk. Did need full cooking time. Let them cool for quite a while in the tins before removing (10-15 minutes easy). Good flavor with light texture.