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I used Boiled Apple Syrup from King Arthur flour in these fabulous muffins (or it is great if you want a quick bread instead) but a touch of honey is fine if you don't have apple syrup on hand. These are moist, fragrant muffins with all the flavor of summer packed in them. A touch of bran and some whole-wheat flour is an added nutritional boost. These are sturdy muffins, great for lunch, mid-afternoon snack and they freeze well. You can also make these into a quick bread if you are a slice-and-go sort. In that case, I line the loaf pan with pieces of parchment paper. It makes unmolding neater and the slices are semi-wrapped if you are toting them along for lunch at the office (even the home office).

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