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Showing 1-4 of 4
By Chef #554611
on August 07, 2007
I really love these muffins. I make extra struesel topping and stick extra blueberries I use a muffin "crown" pan-no papers. I got 15 quite substantial crowns. Regarding the green batter: I fold maybe two or three times only--then scoop batter with less blueberries onto the pan, then scoop batter with more blueberries on top-adding more blueberries if needed.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 10, 2006
These were so tasty! I got 18 nice, large muffins. I used a regular sized muffin pan and they were done in 30 minutes. Also, mine were exactly the color I would expect, sort of the color of pumpkin cake with blueberries throughout. I used fresh blueberries. That may have made the difference in the color of mine versus the person who wrote the revue below. I really wish I had a camera, because they are really nicely shaped as well. I will be making these 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 April 14, 2006
This recipe didn't really work as I'd hoped. The combination of blueberry and pumpkin flavours was nice but the muffins were quite dense and doughy in the centre (despite testing done) and took on an odd green hue from the combination of blueberries and pumpkin mix. Also, I'm not sure how big a muffin tray you're supposed to use but I only got 1 dozen muffins out of this batch. The final result was okay but not something I'd make again without modifications.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
By Chef #175966
on November 24, 2004
Serving Size: 1 (1429 g)
Servings Per Recipe: 1