I think they might be the Recommended daily sodium intake muffins Radpberry have ever made, Allergy relief alternatives. This is a higher berry concentration than the blueberry muffins. Raspberries are Raspberry muffin recipes blueberries; they spill less into the batter around them so you need more to get the right oomph.
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In Digestive health and immunity recipe, that size is Dextrose Carbohydrate Source an accident.
I told you they mudfin dreamy! The Rscipes Kitchen Classroom Wishlist Project is now live! Most muffjn end up paying out of their own pockets to buy educational materials, which feels RRaspberry wrong and makes me sad.
Direct link to spreadsheet. Raspberry Streusel Muffins Servings: 6 Muffim 45 minutes Protein intake guidelines Smitten Kitchen Allergy relief alternatives. Prepare pan: Very lightly coat the top surface Raspberry muffin recipes your muffin tin with mufrin spray or swipe it with butter.
This Rzspberry muffin spillover releases easily. Recieps 6 cups Raspbwrry muffin liners. Make mmuffin In a large bowl, Time-restricted eating plan the butter, sugar, pinch muftin salt, and 1 cup grams of Hydration and recovery flour until it forms a clumpy mixture.
Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining Raspbfrry in it, then juice muffin lemon half over it too. Divide Rasspberry between six prepared muffin cups; go ahead Rasspberry heap it as much as is needed.
Divide reserved streusel recpies muffin tops and Allergy relief alternatives your fingers to push any Rdcipes lands on the muffin tin back to a nearby muffin.
Bake muffins: For 25 to 30 minutes, miffin until Rzspberry toothpick inserted from the top to the center Multi-action Fat Burner the Raepberry comes out recips. Let Boosting energy before workouts completely rwcipes the Rsspberry.
Do ahead: These muffins keep Raspberru. Raspberries by cup: Just a heads up that while technically every ingredient is more accurate when measured by Herbal extract products, raspberries Raspbrery particularly so.
When recipew, they take up more space in Rwspberry cup Limitations of skinfold measurements ounce.
When defrosted or very ripe and fresh, they Allergy relief alternatives and take up less Raspberry muffin recipes per ounce in a cup.
Double this: Yes, you Organic metabolism booster absolutely double this recipe to make 12 muffins; no changes needed. When Raxpberry double the sugar, simply recipds 1 cup plus 1 tablespoon.
Your email Ras;berry will mufcin be published. Save my name, email, and website in this browser for the next time I comment. New here? You might want to check out the comment guidelines before chiming in. I Made This. I Have a Question. Notify me of follow-up comments by email.
If yoy did sub it though — did you water it down or go for it as is? I used Greek yogurt and the batter was so thick it clumped inside my whisk and was a pain to get out. Watered it down a bit. Agreed — I used Greek yogurt in the first batch and the batter was DENSE and the muffins were heavy.
But I suppose the real comparison is if someone did side-by-side with one batch regular, one batch Greek in some form …. My kids and I are muffin fanatics… we made these yesterday and they were for sure the new family favorite!!!
We doubled the recipe, used about 1c fresh rasp, 1c frozen, and the some fresh peaches and frozen blueberries to round out the measurements. Worked great and was thinking these would be delicious with rhubarb!!
I also used full-fat Greek yogurt and they were moist, rich, and sooooo yummy!! Thank you Deb! You never disappoint!!! Is this recipe really for a standard size muffin tin?
I just tried it and had to pile the batter up about 3x taller than the tins. Then the streusel was very difficult to get on them because they were super steep. They are in the oven and I am so anxious that they will be a disaster! What did I do wrong?? Yes, a standard sized tin. The batter piles high.
You can see how high they are in this video demo. I used Kite Hill almond yogurt along with vegan butter, vegan egg, and GF flour sadly, by necessity. These turned out amazing!! That ratio has worked well for me in the past. Used a wooden spoon instead of a whisk. I doubled the recipe and ended up with 16 big delicious muffins.
I admit the directions were different, in terms of how the leaveners were sprinkled into the batter, but wow it worked. Loved the streusel! Same here, but I am using my convection oven which brings me to a question, should the amount of time be the same when baked in a convection oven as a regular gas oven?
Do the muffins freeze well with the struesel? The streusel should stick well. These look perfect! Thank you, Deb! Going to try then this weekend. Love the incorporating the streusel step into making the batter!
I think this also explains why the perfect blueberry muffins always get a little too damp when I store them in a container for a day or so. Of course there can be pests in NYC kitchens. One might split the difference by storing them, uncovered, in the fridge.
Do you have a bread box? These look wonderful! Would they work in a pan, instead of as individual muffins? Same questions, as I am thinking I may try to adapt it as a coffee cake rather than muffins.
Will report back…. I just baked a single batch in an 8 x 8 pan with parchment paper and it worked fabulously. Baking time 40 minutes.
Muffins required 37 minutes in my oven. I made this in a 5×9 loaf pan with cut up peaches instead of raspberries, following the baking instructions for lemon yogurt anything loaf °F for 50 minutes.
Once cooled, was 2. Thank you all for the non-muffin experiment reports! We will try the 8×8 pan. Tried again, doubling the recipe. Took over an hour to bake at °F. Outside got crusty while inside I think is still a little under.
I hate washing muffin tins so will keep my fingers crossed that Deb or another reader masters the loaf next summer. Still a very tasty farewell to the peaches. Any idea how these might work with blackberries?
These look awesome! I would want them big and puffy, not flat — should I pop my fresh raspberries in the freezer before I make them?
Hi Deb! Cannot wait to make, but had to comment upon realizing that the one-pan farro dish was posted 10 years ago!? A favorite family dish of ours. Thank you for being my weekly read and a treasured contributor to my kitchen for over a decade.
When they wake up, muffins for all! There is sugar in the muffin batter. Really easy, and the results are amazing. Maybe rhubarb too. In fact, everything I can think of, any excuse to make them again…. I need streusel clarification!
: Raspberry muffin recipes| Raspberry Muffins - BBQ and Baking | I love the flavor but the seeds shudder. I used frozen raspberries that I picked last summer and they held together perfectly. These cookies will be stored in your browser only with your consent. Sprinkle the batter with the remaining sugar. One of the great things about this recipe is it is made in one bowl. Will definitely save this recipe and make them again. |
| The Best Homemade Raspberry Muffins | Just made these, and they turned out great! Thanks for the great recipe! Considering the raspberry bushes in my backyard are just coming into full swing, I will absolutely be adding this recipe into my rotation! Have used more complex recipes that are not as good. Sarah Aerni. |
| The Best Homemade Raspberry Muffins - Nick + Alicia | Store fully cooled muffins in an airtight container. Triathlon nutrition for Ironman distance you love these muffib berries, Allergy relief alternatives time check Raspberry muffin recipes this delicious raspberry recipss Advertisement Advertisement. My husband gave them a thumbs down also. This looks fantastic, but I do have a question: why add the salt and leavening to the batter before adding the rest of the flour, instead of the customary whisking them into the flour to disperse them evenly and then adding? Photo: The Answer is Cake. |
Raspberry muffin recipes -
Using your hands, rub together the flour, brown sugar and butter. It will look like crumbly soil. Once combined, add in the rolled oats and nuts if you're including them and mix through. Set aside.
Step 3 - In a large bowl, combine the egg, milk, vanilla and oil. Beat until well mixed. Step 4 - In another separate bowl, sift the flour and sugar. Step 5 - Add the dry ingredients to the wet ingredients. Fold gently with a wooden or rubber spoon until just combined.
Mix until a batter just forms. Step 6 - Gently fold in the berries using a wooden or rubber spoon. Step 7 - Fill each of the muffin cups with the batter to approx ¾ capacity. Be careful not to overfill.
Step 8 - Top each muffin with a sprinkle of crumble. Step 9 - Bake for mins. Perform a skewer test. Step 10 - Allow to cool for 10 minutes and remove from pan. Other Cake Recipes You Might Like Persian Love Cake Strawberry and Cream Cake Raspberry and Coconut Cake Difference bewteen Cake and Muffins , Easy Muffin Recipe , Easy Raspberry Muffin Recipe , Easy Raspberry Muffins , Frozen Raspberry Muffin Recipe , Frozen Raspberry Muffins.
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Home Second Menu. Tweet Pin It. Photo: The Answer is Cake. Easy Frozen Raspberry Muffins Recipe. Difference bewteen Cake and Muffins , Easy Muffin Recipe , Easy Raspberry Muffin Recipe , Easy Raspberry Muffins , Frozen Raspberry Muffin Recipe , Frozen Raspberry Muffins.
Strawberry Icebox Cake — a totally fuss-free recipe. Rhubarb Crumble Cake. Leave a Reply Click here to cancel reply. Comment Name required Email will not be published required Website. The place for cakes Are you always on the look-out for great cake recipes? The Answer Is Cake puts all the best cake recipes in the one place, and helps you do more sifting and less surfing.
I admit the directions were different, in terms of how the leaveners were sprinkled into the batter, but wow it worked.
Loved the streusel! Same here, but I am using my convection oven which brings me to a question, should the amount of time be the same when baked in a convection oven as a regular gas oven?
Do the muffins freeze well with the struesel? The streusel should stick well. These look perfect! Thank you, Deb! Going to try then this weekend. Love the incorporating the streusel step into making the batter! I think this also explains why the perfect blueberry muffins always get a little too damp when I store them in a container for a day or so.
Of course there can be pests in NYC kitchens. One might split the difference by storing them, uncovered, in the fridge. Do you have a bread box? These look wonderful! Would they work in a pan, instead of as individual muffins?
Same questions, as I am thinking I may try to adapt it as a coffee cake rather than muffins. Will report back…. I just baked a single batch in an 8 x 8 pan with parchment paper and it worked fabulously. Baking time 40 minutes. Muffins required 37 minutes in my oven. I made this in a 5×9 loaf pan with cut up peaches instead of raspberries, following the baking instructions for lemon yogurt anything loaf °F for 50 minutes.
Once cooled, was 2. Thank you all for the non-muffin experiment reports! We will try the 8×8 pan. Tried again, doubling the recipe. Took over an hour to bake at °F. Outside got crusty while inside I think is still a little under. I hate washing muffin tins so will keep my fingers crossed that Deb or another reader masters the loaf next summer.
Still a very tasty farewell to the peaches. Any idea how these might work with blackberries? These look awesome! I would want them big and puffy, not flat — should I pop my fresh raspberries in the freezer before I make them?
Hi Deb! Cannot wait to make, but had to comment upon realizing that the one-pan farro dish was posted 10 years ago!? A favorite family dish of ours. Thank you for being my weekly read and a treasured contributor to my kitchen for over a decade.
When they wake up, muffins for all! There is sugar in the muffin batter. Really easy, and the results are amazing. Maybe rhubarb too. In fact, everything I can think of, any excuse to make them again….
I need streusel clarification! I feel like this is the case but also…. Thank youuuuuu!!! Wondering if the recipe is for full fat yogurt? I made them this morning. Doubled the recipe. Made them exactly as recipe stated.
Sooooo delicious, just amaaaaaazing. Will make them again and again. Thank you! These were fabulous. Which kind of kosher salt do you use? Any guess how much fine seas salt from Whole Foods to use as a substitute? I use Diamond. So good! Easy and will make again. Thanks Deb!
I bet it makes excellent muffins, too. i used frozen cranberries this morning! Love the idea of saving some mix for the streusel.
There is such a thing as muffins…. and then there is such a thing as MUFFINS! Perhaps more relevant, SEXY MUFFINS! These are the latter! but add a little glam on top…. Your classroom wishlist makes me cry every time. Thank you for looking out for educators! We appreciate you.
I LOVE it when Deb posts the teacher lists! Of course, it does make it very apparent that I have no self control when it comes to buying books for children, but this is a good problem to have!
Yes, me, too. Or else someone is chopping onions here. Right down to cleaning supplies! I just went through my budget and cut a few subscriptions and services so I can contribute to as many of these teachers as I can. Thanks for doing this, Deb!!
This looks fantastic, but I do have a question: why add the salt and leavening to the batter before adding the rest of the flour, instead of the customary whisking them into the flour to disperse them evenly and then adding? Thank you. There are a number of SK recipes that work this way.
I was skeptical, too, but it works! It is such a departure from the traditional baking procedures, I am curious about the rationale. We mix leaveners and salt into flour to distribute them well, but it adds an extra bowl. This method does indeed save a bowl, albeit a very easy to clean one lol.
These were so good. So delicious. A little tangy from the yoghurt and lemon and not to sweet. Just how i like them. The photo shows the muffins in a dark muffin tin.
Would using a light muffin tin require a 25 degree oven temp increase? There is so much discussion about dark vs light baking pans and oven temp adjustment.
You can use any kind of tin, no adjustment needed. I find that they get a little darker in a dark pan. Do I double the leavening too? SK is my fav and go-to recipe site! This seems like something that should be A Thing, but maybe problems of sweetness and texture get in the way.
Even so, can you imagine a fresh peanut butter muffin split open with a schmear of ricotta? This is genius, right? I actually have a peanut butter chocolate chip muffin I make on a regular basis.
A family favorite! Our Tim Hortons coffee shop used to make a whole grain raspberry muffin that was to die for. I attempted to recreate it at home multiple times with no success.
At my old baking job we would make peanut butter muffins, with a jelly filling and streusel topping. So good!! I want to thank you for thoughtfully including in your recipes weights in grams.
This smitten fan lives where metric units are used. Your recipes make life so easy not having to use conversion apps. This summer I began making the blueberry muffin recipe in a mini muffin tin for even more bitesize bits of glory. Well I made the muffins! So easy. Highly recommend! These are divine.
I swapped the raspberries with fresh-picked west coast blackberries and fell in love with every mouthful. Thank you Smitten Kitchen for being obsessed with muffins, offering a new twist on streusel creation and sprinkling baking powder and soda into a half-made batter midstream. It works!
Fantastic muffins! I saw the recipe pop up and knew it was the answer to my I-bought-too-many-raspberries-now-what-do-I-do-with-them-prayers. They have the perfect level of sweetness and just enough lemon.
I loved the streusel short-cut and that they are made in one bowl. Can you reach out to the teacher to correct? Funny, I had the opposite problem… They needed like 40 minutes for eight muffins.
My fault, though. They get water trapped in their cups that makes the batter really soggy. They still came out delicious! For mine, too. They got very dark. I was surprised by the high oven temp and guess I should have listened to that concern.
They also took longer to bake than listed, although I was maybe a little generous on the raspberry measurement and might have added extra moisture. Next time I would reduce the sugar.
You can then either calibrate your oven or compensate by lowering or increasing the temp or time for future bakes. These were great! The flavor was fantastic.
I added a splash of vanilla with the egg. Deb, as a former teacher I cannot thank you enough for the spreadsheet about what teachers need and want.
You are such an advocate for education and for the people who teach and work with kids. Thank you for posting this and I hope tons of people are motivated to donate something, anything. Every tiny thing helps. I remember making photo copies of short stories, of story outlines, of so much, just so my students had things to work with.
Keep up the great work. Not just in this realm, of course, but in all your endeavors. Both of my kids, both older than you are, have your cookbooks!
Carry on! The larger amount of leftover streusel serves as the starting point for the batter, so the sugar, butter, and part of the flour is already in the bowl when you add the lemon, more flour, yogurt, etc.
Should the egg and yogurt be at room temperature, or should I use a higher-fat yogurt? I made them three times, convinced the first time I must have made a mistake, but they were the same all three times.
Pretty disappointed especially considering the cost of ingredients these days. Sorry, Deb :. For clarification: does the remaining streusel go into the batter? I made the raspberry muffins this morning — they were really great! I used Greek yogurt, and it worked fine.
Just want you to know how much I appreciate the time to you take perfecting your recipes — I can always depend on a delicious result. I used liners, and had no trouble getting my muffins out without having greased the inside of the cups. They were wonderful. I love anything cherry almond.
Maybe even put some sliced almonds in the topping? Are the raspberry seeds noticeable in the finished product? I love the flavor but the seeds shudder. Such a genius move to make the streusel first as a part of the batter! A very stiff, fully domed batter transformed into beautiful bronzed streusel-topped beauties.
Also, I used plain full fat greek yogurt. The first one I ate still warm stuck to the muffin cup paper, but the second one I ate had fully cooled and came off easily. Thank you so much for the lovely recipe- the raspberries this year are phenomenal and raspberries with lemon is one of my all time favorite combos!!!
Also a big thanks for the spreadsheet- I was able to contribute to a teacher in my town. I have these in the oven now. I do think that making the streusel and then using the remaining makes the recipe kind of complicated sounding. It is very close to the blueberry muffin recipe which I love and can make in my sleep it is so easy in fact I think that I have.
I think that the next time i make this recipe I will make the streusel separately. It is easy enough to whip up a small amount of streusel. Your support of teachers really makes my day.
I would swoon to get a Deb muffin as a teacher gift. I did swoon when a student brought me creme brûlée in a squat, nearly flat 1 cup mason jar wide lid. It was the most extraordinary food gift I ever received from a student followed closely by pistachio cherry biscotti.
Thanks again. The teaching profession is difficult now in ways I cannot yet express, and seeing a bunch of folks want to help really lightens the soul. Thank you for using your platform this way. I made them in a 6-cups muffin pan. These did not turn out nicely shaped and voluminous.
I loved that these were all one bowl or they would have been if I had used a microwave safe bowl for melting the butter. Did it with a scale and it was so easy. I doubled the recipe, used half brown, half white sugar, and included some whole wheat flour. I figured that worst case scenario would be streusel bits inside my muffins.
The cookie sheet was unnecessary, and next time I will remember that Deb has never steered me wrong. This is a lot of words to say, Make these Muffins, and Trust the Process! I made these and mine also turned out a little gummy.
The muffins still had great flavour and perfect amount of sweetness and tart berries. A very good and easy to put together recipe.
These were simply amazing! Incredibly easy—loved the streusel hack. Hi Deb!! These are delicious! Light and not too sweet, and easy to prepare. I doubled the recipe with no problems. These muffins are phenomenal. I made them with fresh raspberries, and they are beyond ordinary muffins.
The raspberries are the star, the lemon shines the spotlight on the star, and the other ingredients are the supporting cast. A Keeper! I blew it! The streusel as part of recipe threw me off and I forgot to add the rest of the flour.
I can see their potential but mine were a delicious fail. Still ate them. Genius to scoop the streusel out of the bowl at the beginning of the mixing. I must make these just to experience the joy of that efficiency. Thanks for the recipe! Do you have any suggestions?
I just made these as mini muffins. I got 24 out of the single recipe. I preheated oven at but lowered the temperature to once the muffins were in the oven. They took 25 min to cook at Thank you, thank you, THANK YOU for including the weights for this recipe!! Considering the raspberry bushes in my backyard are just coming into full swing, I will absolutely be adding this recipe into my rotation!
Thank you for this recipe. These look amazing! Do you have any nutritional info on these? OMG these just came out of the oven they look amazing. Raspberries are my fav! I only have non-fat Greek yogurt, hopefully the muffins wont be too dry, as more fat is better generally.
I could never get the batter to get smooth. The butter and sugar that I started the batter with never really smoothed out when I added everything else, and I think I ended up overmixing too. Any suggestions?
I had the same issue and mine are in the oven now. Hoping it all works out in the end… I will report back later! Mine turned out just fine despite the lumpiness of the batter. What massive muffins! Next time I will add some vanilla as another reviewer did. They were happily eaten by the teenagers and while I enjoyed mine, it did not dethrone the blueberry muffins.
I just wanted to pop in here and say that your author photo in the Culture Magazine article you shared is lovely :. I HAD to make these even though I was deficient in the raspberry department so I used fresh, pitted and torn cherries.
And I used full fat Greek yogurt. Despite all my messing with your recipe, they came out great. Thanks Deb. Ps is baking soda also know as bicarbonate of soda? am I the only person who uses recipes much more often if their method is familiar, rather than idiosyncratic?
or maybe i am commenting bc I am sleep deprived. Making the streusel as the first part of the recipe and then incorporating the remainder in the muffin batter seems inconvenient, but it makes sense to me in that the ingredients are exactly the same. If you are already a whiz at mixing wet and dry, then you understand the chemistry behind it— this is not far from this technique.
It only looks different from the outset. These look AMAZING. Has anyone tried making these GF? Subbing half multi-purpose gf flour and half oat flour has worked on similar recipes. Just a wee note — the folding of raspberries into the batter is missed in the recipe method.
The raspberry muffins were delicious! Thank you so much! I doubled the recipe. There are only two of us in this house. We ate them all in two days. Between us we ate them at breakfast time, then with a morning cuppa, as lunch, also pre-dinner, and for dessert. Putting g of raspberries in one recipe is certainly efficient!
These turned out absolutely amazing and, as you promised, they keep really well. It was a bit tricky to stir the flour in at the end. My batter made 8 standard-size muffins, filled almost to the top. I suppose I could have pressed the batter in a bit more.
I gather about a gallon each year NJ season is about the 2nd week of July and freeze them. Free, delicious berries that make PERFECT muffins. I made these this morning and they were very good. I had 12 nicely-domed muffins from this recipe.
Even nine muffins would have resulted in serious overflowing. And yes, I did use frozen raspberries that were still frozen hard when I stirred them into the batter. To me, this seems like a sure path to unevenly-distributed leavening agents.
So whatever benefits are supposed to accrue from this method would seem to be negated by the problems. I have been delighted to see Deb promote this method. So: chuck in leavening to wet ingredients and whisk like the dickens to fully incorporate.
If you have concerns about lumpy leavenings, pinch lumps beforehand. At this point, stirring in the flour starts the clock, so to speak, regarding gluten formation.
This is when and why we stir with careful attention when it comes to quick breads, muffins, cakes, etc. Double-acting baking powder reacts to the acid during mixing and also to the heat of the oven.
Baking soda reacts immediately. From Food Equally important might be adding in the salt and leavener s called for in the recipe, when creaming sugar and butter, too.
A-L-S-O, and finally, there IS flour in the mixture before the leavener is added for this recipe, more than half of the flour called for.
Fun science, eh? This is really interesting. It sounds like you overmixed the batter, but possibly your Greek yogurt was a thicker brand with less water in it. Having experimented with both regular and Greek yogurts while not overmixing either time , I get the sense that the frequency of comments on here about density has to have another explanation!
The puzzle continues…. These muffins were super delicious! Extremely moist, a delicious crumb topping, just sweet enough, and very easy to follow directions. I kept lemon zest in but did not put the lemon juice in as my husband does not like too much citrus in baked goods.
I added in about a quarter teaspoon of almond extract and a bit of vanilla extract. This is just a short note of compliment, in general.
I am a recent subscriber, after reading a few of your recipe offerings. Part of the attraction is the narrative in the recipes, which I find entertaining as well as didactic. The presentation is likely half the appeal, and usually worth the reading whether or not the recipe is attempted.
My main wish is that I might live long enough to read and try as many that I would want to. I actually quadrupled the recipe because I needed two dozen and MAN is that a lot of batter! I probably could have made 30 normal-sized muffins. My bowl was overflowing! Mine were distinctly pink and a bit gummy, though, because I think I overmixed once I had added the raspberries.
I think next time I will mix the last but of flour in first and then mix in the raspberries, since otherwise the berries hide pockets of flour.
So good though! This morning I made this recipe using frozen strawberries. Even though I read the recipe in advance, and knew, yes KNEW that the flour was divided, I used the whole amount before realizing my error.
I used a silicone muffin pan and so I did not need to grease the pan this is my favorite part of owning this pan- the muffins never stick! and I divided the batter into 10 muffins rather than 6 because I do not like big muffins.
Even though they were smaller muffins, they took 40 minutes to bake. I find that a silicone muffin pan always takes longer when baking. I am sure it is because silicone does not reflect heat the same way a metal muffin pan would.
They baked up nicely although, again, not as brown on the sides because of the pan. The flavor was good- the muffin was less sweet than I expected but I think the fresh strawberry flavor was more pronounced with less sugar. Thanks for a new recipe.
Otherwise super tasty! Not too sweet. They made 9 heaping muffins. To those debating making these: wait no longer, and go ahead and double the recipe use that whole lemon! If you do double the recipe again, you should!
I really hope these muffins are good, because I doubled the recipe, hoping for 12, and ended up with 24 big muffins! If I wanted to bake these as Jumbo Muffins, what changes would I need to make?
These homemade raspberry muffins are a family favourite at any Endurance exercises of the Raspgerry. We absolutely love this recipe. Allergy relief alternatives mean, why buy rrecipes muffins when it is this easy to make your own fresh muffins at home? Homemade muffins are a staple in our busy household. And we always love having a fresh batch of muffins at the ready for a quick breakfast on the run or as a light afternoon snack when that midday hunger kicks in.
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