Apple Muffins

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delicious and simple to make.

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Very moist! My kids loved them. I ended up making more that same day. I did not put the topping on because they don't like nuts, but I bet it's even yummier with the topping.
I used 1/2 all purpose flour and 1/2 whole wheat. I did not use pastry flour. I also added two apples instead of one.

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I baked these muffins yesterday and they were simply delicious. My husband made a special point to tell me how good they were and how much he enjoyed them...twice! They are very moist and not overly sweet.

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I read the reviews and used the suggestions to add cinnamon to the batter, I added 1 tsp, but will add 2 tsp next time. These were so moist, and my husband loved them.

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good recipe but 400 degrees was waaaay too hot burnt the 1st batch put oven to 350 and they came out perfectly

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Super delicious. I couldn't stop eating them. I love the wheat/white flour mix and the applesauce. Gives the muffins a great texture.

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Amazing! The only modification I made was adding a teaspoon of cinnamon to the batter and melting some butter into the topping so it would stick together a little better.

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I made these yesterday (October 7, 2012 and the muffins turned out better than I'd expected. I did add an additional 1/2 cup of homemade applesauce to the batter and for the topping I swapped out the pecans for ground flaxseed. My co-workers have really enjoyed having a treat that wasn't loaded with fat and sugar.

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Great to find a healthy recipe that is so delicious! Easy to make. Thank you, Ellie

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When I made it, the batter was on the runny side. I use muffin top pans, and it made 12 huge muffin tops. I baked them for 25 minutes. Some of the brown sugar topping burnt near the edges. The muffins were pretty much burned on the bottom, even though I baked them in the middle of the oven. The taste was excellent, however. I will tinker with the amount of liquid ingredients, and will make more of a struesel topping, using oats, flour and butter. I might also lower the temperature to 375, as my pans are dark.