Very light for a wheat bread. Normally my wheat breads come out very dense. So this was a very pleasant change. I did make some changes. I sifted the flours together so that it wouldn't have that slightly gritty/grainy texture. I used 1 tbl of melted butter and 1/2 tbl of vegetable oil. And I added 1 tbl of gluten. I'll definitely be trying this one again when I have leftover buttermilk.

Reviewed On: Nov. 30, 2009

Excellent corn muffins for breakfast. These were much less crumbly than my old recipe. I did follow other people's suggestions of using 3/4 cup sugar and 1/2 cup canola oil instead of shortening. After adding all the milk, the batter seemed a little thin, possibly because of these changes. They still came out wonderfully, but I may try the original recipe next time (though oil is so much easier than cutting in shortening). Also, I only needed to cook them 20 minutes in my stoneware pan. Normally stoneware takes longer, so keep an eye on the muffins.

Reviewed On: Aug. 30, 2009

These are pretty good, but they aren't the best I've had. They didn't bake up as nicely as some other recipes, though they did still taste very good. I made 27 cookies with my 1.5 tbl scoop.

Reviewed On: Aug. 30, 2009