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Low-Fat Blueberry Bran Muffins

Reviewed: Feb. 9, 2009

These are my favorite muffins so far! I used all whole wheat flour, and substituted Splenda brown sugar. I was already in the process of making these when I realized I didn't have an egg, so I found the "Common Substitutions" listed on AllRecipes and used 1/2 of a banana mashed with 1/2 teaspoon of baking powder -- it worked perfectly. The muffins were moist and not dense at all. Definitely a keeper!

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3 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Feb. 2, 2009

Really great muffins! I scaled the recipe back to 12, and made some substitutions suggested by others: used Splenda brown sugar, egg substitute, pumpin pie spice and shredded carrots instead of raisins. They turned out so well, I will definitely be making these again!

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2 users found this review helpful

Sugar Free Blueberry Coffee Cake

Reviewed: Jan. 24, 2009

This was my first attempt at cooking with a sugar subsitute - my father-in-law is diabetic. I wasn't hoping for much, honestly, but it turned out really well! It was a little more dense than a traditional coffee cake, but the flavor was great and everyone loved it.

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Almost No Fat Banana Bread

Reviewed: Jan. 19, 2009

YUM! Made this recipe as muffins and they came out great with a couple of changes/additions that other users suggested: I used whole wheat flour instead of white, 3 bananas, 1/3 c applesauce, 1 tsp vanilla, 1 tsp pumpkin pie spice, 1/2 tsp salt and 1/4 cup pecans. I mixed wet and dry ingredients separately and then incorporated them together. Hard to believe these are healthy!!

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Mushroom and Bacon Triangles

Reviewed: Apr. 5, 2008

I followed the recipe exactly and they turned out a bit bland. Next time I will use more bacon as others have suggested.

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2 users found this review helpful

Baked Lamb Chops

Reviewed: Apr. 5, 2008

Yummy! I like my meat on the rare side, so I cut the cooking time down. I used seasoned bread crumbs and drizzled with honey like others suggested. Fantastic - I will definitely make these again!

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1 user found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Apr. 5, 2008

So wonderful!! I did use half bleu, half goat cheese, but will go all-out with the bleu next time. The pear balances the flavor out nicely. I also drizzled with a little honey like others suggested. Definitely a keeper!

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