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Reviewed Low Carb Blueberry Muffins

Apr 20, 2012 in Food Network Community Toolbox on

This was my first time baking with Soy Flour. I really like the nutritional value these muffins give. However, the texture is less than desirable. They have an egg consistancy and flavor. I will keep these muffins for my husband and I to eat, but wont be serving them to the guests that they were originally intended for."

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