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"these muffins are amazing!! i used rice milk instead of soy and fresh berries (which i coated in flour to prevent sinking, thanks to another reviewer here for that tip! i also baked them for about 26 minutes, the texture was perfect and the tops were a lovely light brown. i think i am going to add a bit of lemon next time i make them to add a new..."
Jun 22, 2010 on Food.com