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Food, Cooking, and Restaurants
Reply to "These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them"
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[quote=Anonymous]This sugar debate is pleasing me somewhat because 5 years ago when this was first posted I expressed some surprise at the amount of sugar and noted that 2 Tablespons of sugar per service was more than many cakes. And I was roundly mocked as a kill joy. I eat cake or pie or brownies all the time for breakfast—I just tthink one should be honest about eating g dessert for breakfast if that’s what you want to do! I make muffins all the time and most call for 1 cup of sugar per batch — I usually cut it to about 3/4 a cup and that is fine. I also sometimes sub in 1/3 of the hour with almond flour which makes it extra moist and gives it more protein and fiber. I prefer that slight almond taste but I know not everyone likes the slightly denser feel of the muffin. [/quote]
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