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"Really good recipe! I made mine in a 12-muffin pan and baked for about 23 minutes and lowered the heat to 325F. I used Splenda instead of sugar, 1 egg and 2 egg whites instead of 2 whole eggs, 1/2 cup ww flour and 1 1/2 cups a/p flour, and my yogurt was vanilla greek yogurt. They turned out very moist and very tasty. It made 12 servings with each ..."