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Showing 1-4 of 4
By Chef #806937
on July 13, 2008
Pretty good. I used 1/4 cup of soy flowr for some of the total flour content. Added 4 T of oat bran, and used a heaping tablespoon of lt sour cream for some of the nonfat yogurt. I used 1/3 cup buttermilk for some of the total milk. And why not 1 tsp of vanilla? Comes out well!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 March 21, 2006
on October 14, 2003
These were a fabulous muffin. I loved them the first time I made them but wasn't quite as happy the second time until I realized the issue! They need to be slightly undercooked to be really tender. They get rubbery quick so be sure not to overcook them. But they were excellent as a chocolate treat and I have given the recipe to my friends who have kids who are allergic to eggs.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 May 18, 2003
Serving Size: 1 (58 g)
Servings Per Recipe: 12