Moist, rich banana flavor, sweet without being too much, yum! These are my family's favorite muffins, I make them once a week for breakfast. My husband usually spreads butter on any muffins I make, but not these - they are perfect as-is. The recipe as written makes 12 regular-sized muffins, or 6 giant muffins. I haven't used this to make mini muffins yet, but I'm looking forward to it. I've made them with butter and also with canola oil, there's no noticeable difference in taste.

This was just okay, I made some modifications and hoped it would be more like a restaurant mushroom-swiss burger. In addition to the seasoning salt, I also added freshly ground black pepper and minced garlic to the ground beef. I sautéd fresh baby portobello mushrooms instead of canned and also added grilled onions. Still, it was good but not great. A nice base recipe I'll keep experimenting with.

I made this last night and my picky husband gave it two thumbs up (and he usually doesn't like my meatloaf)! I followed the advice of another poster and drained the fat before adding the sauce - that was necessary. Also, I added diced onion and bell pepper, and used jar marinara sauce instead of tomato sauce. Even my 3-year-old ate this (and she usually skips meat).

I was skeptical when I put these in the fridge - the hadn't risen much and I wasn't sure how they'd turn out. But I put them in the oven the next morning as instructed, and wow, they were nice and tall! I made one modification: I topped with a cream cheese icing instead of the glaze included with the recipe. Yum! The only reason I'm giving this a 4 instead of a 5 is because my husband likes gooey cinnamon rolls and thinks these need more filling. I like a "lighter" cinnamon roll, so for me they were perfect as is.

Quick, easy, and very easy to customize to your tastes. I never follow a recipe exactly, so I skipped the cumin (I was out) and added 1/4 tsp red curry powder, 1 tsp paprika, 2 tsp crushed red pepper, 2 tsp sesame seeds, then blended all the spices with oil before adding the garbanzo beans. I found adding in 1/4 cup of the reserved juice was just right for the consistency I wanted. Next time I will double the garlic and add lemon juice as well - I agree that this would take it to the next level. Thanks for the great recipe!

I've made this bread twice now and plan to make it again this weekend. I followed the suggestions in "Endorphins" review, dated May 2 2008, and it made for a wonderful bread, perfect for slicing and using in sandwiches or warmed with butter. My modifications: I added 1 tbsp oregano and 2-3 tsp garlic powder, and worked the dough into 3 long, oval loaves, scored diagonally across the top - my husband loved it and requested I only make this bread! For cost-conscious bakers: I did the math, and for me it is cheaper to bake this high-quality bread than it is to buy cheap sandwich bread at the store. Now I just bake this bread every other weekend.

Very good, but it was missing something. I doubled the sauce and added additional brown sugar, but it was too mild for us -we want a little "kick" in our food. I will make this again, just tweak it a bit to our tastes. We made this with broccoli and served over rice.

I've made homemade pizza for years, and I have to say this is our favorite crust. I only wish I'd found it sooner! I double the garlic and add 1 tablespoon of oregano, but that's it - it's perfect! This recipe is very easy to adapt to your personal tastes.

This is a great recipe, full of flavor, I love this bread served warm with butter. I made a following tweaks: used unsalted butter instead of margarine, fresh minced onion instead of flakes, and minced garlic instead of garlic powder. Also added about 1/4 cup parmesan cheese, 1/2 tbsp oregano and 1/2 tbsp caraway seeds. Point being, this recipe is very easy to adapt to your personal tastes.