Thursday, November 3, 2011

Maple Streusel Muffins~pg. 237

Vegan Culinary Institute La Dolce Vegan! Challenge:


I will definitely make these again. They are not overly sweet and I love the streusel topping. The muffin batter calls for 1/2 cup of maple syrup which can get pretty pricey in the stores. I have a wonderful friend from New York who sent me a whole 1/2 gallon of New York maple syrup! It is being put to good and tasty uses. I will probably freeze these and take one out when I want one (or two) for breakfast.


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