I switched out 3 eggs for 3/4 cup of tofu and used half the sugar. I also added a tablespoon of all purpose flour to help thicken it, and cooked over medium high heat. There were curds of tofu left after it thickened, but just pour it in the blender and blend till it's smooth. It was awesome.

Reviewed On: Feb. 22, 2008

I subbed "earth balance" vegan spread for butter, wheat flour, and 1/4th a cup of brown sugar instead of 3/4 white. The BEST muffins I've ever had. Also, for the crumbs, I didn't have cinnamon, so I subbed it with salt. I know it sounds weird, but I like the salty-sweet combination.

Reviewed On: Feb. 11, 2008