What a fun recipe! This recipe is perfect as it stands, but if you are like me, part of the joy and adventure in baking is experimenting and adding one's personal touch; and this recipe lends itself well to such experimenting. My 'experiment' was a smashing success! I doubled the recipe and substitued 1/2 whole wheat flour and 1/2 plain (as recommending if substituting whole wheat flour for plain flour in a recipe.) I had planned to add raisins but saw two bananas that were overripe, so I mashed them up and added to the recipe (I also added 1 Tbsp. oil and vanilla flavoring as recommended by other reviewers.) While the first batch of muffins was baking, I noticed another half banana that had been ovelooked, so I finely diced it and added to the remaining batter. The muffins with the diced banana were my favorite. There were actually little bits of banana in each muffin. I recommend doubling the recipe for two reasons: (1) they won't last long; and (2) I want to freeze remaining muffins. Freezing will intensify the flavor. I can hardly wait to warn a frozen one in a few days. Have fun with this recipe! And a big THANK YOU to Coleen Roberts for sharing this recipe!

Reviewed On: Feb. 12, 2012

Wow. I don't care for many cooked tomato/Italian dishes, but this one won my heart My daughter-in-law said this was the best eggplant parmesan she had ever eaten. I waited until we had 'leftovers' so that I could comment on them; and the leftovers were equally delicious. Added to my recipe box, and this is the only variation I will ever use again. Thanks for sharing!

Reviewed On: Dec. 7, 2011

Wow! Doesn't get any quicker or easier. 5 stars from me. This dish was a hit with everyone and will now become our new 'traditional' cranberry side dish. I didn't have oranges on hand so omitted the zest. The only orange juice I had on hand was orange/mango which I used. Absolutely delicious. This dish thickens the longer it cooks. Love it warm or chilled. Thanks so much for sharing!

Reviewed On: Nov. 28, 2010