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Showing 1-5 of 5
on June 27, 2010
Perfection! We loved these blueberry-filled muffin tops. I haven't tried any new recipes of yours lately as I have been constantly repeating recipes of yours that are my all time favorites now. I wanted to try something new from your recipes and am really glad I did. Great recipe and I will make sure to review it at Kittencal's Kitchen . I hope others will try these moist scrumptious muffins. (I added a little extra suggestion as I love sweet muffins).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 08, 2009
on March 10, 2009
Again - you quenched my sweet tooth today! Even though my blueberries had seen better days these were a treat for a party I popped into and they were welcomed with open arms! I need to be patient however as the tops came off some of them when I took them out of the oven. Must let them cool a little 1st. I also ommitted the cinnamon as I feel this overpowers all that goes near it!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 04, 2008
on August 21, 2007
I did 6 big muffins with this recipe. The dough was too thick and I had problems to fold in the blueberries. So I added milk. And the texture was perfect. I really liked the taste of almond extract. I used full-fat milk. I used only 1/2 cup of Splenda. It was sweet enough. I didn't do the topping. Thanks Kittencal for these delicious muffins :Ppeople 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 (1050 g)
Servings Per Recipe: 1