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Pumpkin Wheat Honey Muffins

Reviewed: Jan. 22, 2011
Great recipe! Here's what I did to lower calories. I made a double recipe with a cup of Splenda and a tablespoon of molasses for the brown sugar. I used two cups of pumpkin from one I grew and cooked (wetter than canned). I cut the honey in half. Used half oil and half applesauce. I only soaked half the raisins (did this by accident, don't know if it made a difference). I did all the liquid in a blender and then mixed it with the dry ingredients. Used paper cupcake cups sprayed with Pam. These turned out almost perfect for my taste (even could cut down on sweetness and be happy). The great thing about these is that they freeze great and don't dry out like some other things baked with Splenda. This worked for me....Hope it helps someone else! Craig
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