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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 5, 2008
These are a nice snack muffin that doesn't do too bad on the nutrition. I made mini muffins and baked them for about 10 minutes. They are slightly crumbly because of the rye, but they stay together fine-it's more of a mouthfeel. You could sub applesauce for the oil, but you'd get a more rubbery texture and really, it's only 2 T for the entire recipe, live a little.
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Reviewer:

FRAMBUESA
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 8, 2008
These muffins were awesome!! I substituted applesauce for the oil and also soaked the raisins in water over night to make them plump and juicy. Then I used the raisin water in the mix and let me tell you - it was good!
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Reviewer:

ogonows2
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 24, 2008
Surprisingly great! Had no eggs or milk, so I tried this recipe. Good, lighter texture, and I used whole wheat flour. Instead of honey, I used a 1/2 tsp Stevia. Added some diced canned fruit in half of the muffins. Baked quick, and all yum!
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Reviewer:

SARIAH
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 15, 2008
definitely delicious! They are great served with ghee and honey! I gave it a 4 simply because some people may be expecting a softer, chewier muffin but these are drier than the normal muffin due to the rye flour. May not be to the liking of everyone but my boyfriend and I found them yummilicious. I agree that filling the muffin cups to the top was the way to go. Thanks for the advice and thanks for a great recipe!
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Reviewer:

stephbealee
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 3, 2006
Very good, I will definitely make these again. The only change I made was that I added a small handfull of whole grains to the batter and I doubled the recipe. They didn't rise at all, so I would recommend filling the muffin tins more then 2/3 full as the recipe says.
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Reviewer:

ahoffort
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