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Very dense. I used Rice milk instead off water and added 1 tblspoon of oil because the batter is very thick. DS is allergic to wheat. So I used all purpose flour and 1/4 tsp baking powder. Next time I will try Rice flour and cranberries. They where o.k. but I would have to tweak it some more for fluffiness and taste. Just my opinion.

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kimslaurent December 01, 2009

Very tasty. A bit of a dense muffin...but good. My modifications: Added 1T molasses Used 1/2c milk instead of water. Added 1/2T of baking powder

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StrawberryParfait October 22, 2007

These muffins were great!! I had to make some adjustments as I was out of whole wheat flour, so I used whole wheat pastry flour. I didn't find these too dense as others have stated, perhaps it's because of the different flour. I don't know. My daughter, 2, and husband all LOVED these!! Thank you, these will be a staple for us from now on!

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MommaMac09 November 28, 2012

Very good! I added dried cranberries in place of raisins and I think they turned out great for dairy and egg free. They were a hit with my husband and son!

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sbryowsky October 02, 2012

These were excellent,and filled a need for lactose free sweets. I guessed that the water was to be added with the pumpkin,and I used cranberries and pumpkin pie spice. I baked for a little less than 20 minutes at 350F. Thanks for the great recipe.

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myrtle March 02, 2007
Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free