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Reviewed Banana Nut Muffins

Jul 6, 2012 in Food Network Community Toolbox on

Pretty good. I substituted whole wheat pastry flour for the all-purpose flour, and 1/2 c canola oil for the butter. They were very light and fluffy but the edges were disappointingly over-brown. I would recommend cooking at a lower temperature or for less time. Overall they were good (besides being over-done) but next time I'll add more nuts!"

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