I used egg substitute, about 1 1/4 c frozen strawberries, and per other reviews added a dash of cinnamon and vanilla to the batter, and sprinkled a little Splenda brown sugar on the tops. The brown sugar makes a HUGE difference, a nice thin crispy crust. The flavor of the muffins is pretty nice, nothing spectacular, but definitely nice. They looked beautiful, puffing way up over the tops, and I got 10 rather than 8 out of the batch.

Reviewed On: Jun. 5, 2011

I followed the recipe exactly, except using 3/4 c of sugar and 3 tbsp cocoa per other reviews. Baked it in an 8x5" glass dish, loosely topped with a plastic lid. I had trouble getting it to cook evenly; a big chunk on one side was still raw after 4 minutes, while other parts were getting overdone. The flavor is good, but the texture was not like regular cake, more like a cakey brownie - very dense and grainy. I think a thin dark chocolate glaze would've soaked in and made it nicer, but regular buttercream frosting wasn't bad, and it was best without any frosting at all.

Reviewed On: Feb. 18, 2011

The rosemary was a little strong for my taste, but otherwise this worked very well. It took about 1:45 for my 1 lb loin to cook through at 375 F. This went FANTASTIC with Slow Cooker Stuffing from this site and seasoned green beans. Turned out very attractive.

Reviewed On: Dec. 6, 2010