I made these muffins today -- they were pretty good! They weren't as sweet as the muffins that I've purchased at the store, but I think I read a review saying that muffins aren't supposed to be sweet like cupcakes. I guess I prefer mine just a bit sweeter, so next time I might try using 1 cup of sugar instead of 3/4 cup. Mine took 30 minutes to be done, and they were very moist. Thanks for the tip/trick about sprinkling flour over the blueberries to prevent a purple batter! I learned something new. :)

Reviewed On: Nov. 15, 2009

I tried this recipe last night and was very pleased! The 1st time I made Red Velvet Cake, I tried a box of Duncan Hines Red Velvet Cake mix and wasn't too impressed. Nevertheless, my brother likes Red Velvet so I decided to make it from scratch w/ this recipe. It was very good. Disclaimer: I followed other reviewers' suggestions of using 1 cup of oil (instead of the shortening), increasing the sugar to 2 cups and increasing the cocoa to 4 tablespoons. I made the frosting and though it tastes very good (and was not too sweet), it didn't look like it would hold too well at room temperature. The cupcakes didn't stay around for too long before they were all eaten, so I'll have to see how long the frosting will stay un-runny/un-melted at room temp. next time. (Yes, I will make this again!) The frosting was very firm while in the refrigerator though, so maybe it's best frosted on a cake that's kept in the refrigerator. Thanks for sharing.

Reviewed On: Nov. 6, 2009

The house smelled REALLY good while this bread was baking, and it looked very nice/professional coming out of the oven. However, I found it a bit dry and bland. =| Not sure if I did anything wrong; I double-checked the ingredients and I don't think I omitted anything.

Reviewed On: Oct. 16, 2009