The first time I baked these, I thought the amount of baking powder was insufficient (half of required) but made them as stated anyway. As I thought, the muffins were too dense. The second time around I increased to one tablespoon, decreased sugar to 2 cups and left out 1 tablespoon oil (and increased almond extract to 1 T--I like a lot of almond flavor, but this may be too much for some). The results with these changes were great; they were much lighter in texture. I also substituted 1 cup cake flour for 1 cup AP flour, or one could just use all pastry flour.

Reviewed On: May 7, 2008

Great recipe, but not too far from the standard O.R. cookie recipe. Tried to make this a bit lower cal. by substitutine 1/2 c. Splenda for the white sugar and used only 3/4 c. Smart Balance margarine for the butter. Also added 1 T cinnamon and 1/2 t. nutmeg. Turns out a bit softer but still really good and just a little healtier.

Reviewed On: Oct. 28, 2007