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Showing 1-2 of 2
on August 16, 2003
I haven't tasted these yet, but they smell great and I'm sure they *taste* great, but they just didn't seem to rise to the occasion. They look rather flat rather than having the characteristic dome-tops of muffins and are a little dense, it seems. I don't know enough about kitchen chemistry, but I am looking at my Baker's Dozen cookbook and it recommends 1tsp baking powder for every cup of flour (unless there are heavy ingredients like chocolate chips, raisins, fruit etc. (and I would consider the raspberries to be in this catagory) wherein it suggests you use 1.5tsp for every cup of flour.) Also, it reccommends that you use 1/4tsp baking soda per cup of flour or up to 1/2tsp per cup of flour if you have the afore mentioned heavy ingredients. That was really the only problem, and as I said before I'm sure they taste wonderful- they're just looking a little more like cookies than muffins, almost. I used almond extract, not hazelnut but I figured that the extract amounts being Tablespoons was a typo because 2TBS total of extracts seems like a WHOLE LOT. I also used frozen, partially thawed raspberries rather than fresh.person 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, 2003
I found these muffins to be very tasty. One of my children is allergic to lactose, sugar and yeast so I made some adaptations.. Instead of sugar, I used honey and for yogurt, I used the 90% lactose reduced yogurt (approx. 3/4 cup), I used just under 1/4 cup olive oil instead of vegetable oil, 1 tsp almond extract and 1/4 cup vanilla rice milk. There were no hazelnuts on hand so I crushed some slivered almonds. Absolutely delicious!person 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 (1209 g)
Servings Per Recipe: 1