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Showing 1-4 of 4
By Cabin Cat
on July 23, 2010
Very good. I made the recipe exactly as posted. I've been cooking long enough to know the there should be a correction in step two to read baking powder not soda. Big raves on these muffins which by the way were made from berries from my one lonely blueberry bush. For a while I used my photo, (glass plate & fork) as my profile pic. on facebook, my friends requested the recipe so it got passed on. Gotta keep a good thing going.
Am thinking a few finely chopped pecans in the topping might make a nice praline crumb. Will have to give it a try.
on August 25, 2009
These were delicious! I made them yesterday and they're almost gone today! For the record, use 4 teaspoons of baking power, not soda. Bake at 19 minutes. So good! I will definitely be making these again in the near future! Thank you thank you!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 23, 2009
These muffins did not turn out very well - I tried the tip from Jane about the whole wheat and regular flours - the recipe stated baking powder in the ingredients and baking soda in the directions - I went with the baking powder - maybe that's the reason these flopped; nevertheless, I feel sure I won't attempt this recipe again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 26, 2009
These were very good. I used 2.5 cups regular flour and 1/2 cup whole wheat. (no one noticed!) Also added a little oatmeal to the topping and probably a little more blueberries than 2 cups. Cooked for 25 minutes. Very yummy.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (89 g)
Servings Per Recipe: 18