I have to agree with the other reviewers, this was very good! Of course, I changed it to what I had on hand. Browned 2 onions in ghee for about 15 mins before adding 4 cloves chopped garlic, 3 tsp curry powder, 1/2 tsp crushed red pepper, and 1/2 tsp ground ginger. cooked another 5 mins then added 15 oz crushed tomatoes, 1 can coconut milk, kidney bean, and one of those big bags of prewashed and cut kale greens. Added 2 tsp salt, stirred to combine and soften greens a bit then let simmer gently for 20-30 minutes. Stirred occasionally during cooking. This was such a great combination of flavors and had a nice, rich taste. Served over some brown rice. Yum!

Reviewed On: Jan. 15, 2010

I have to agree with another review: I found this to have almost no flavor, even the next day. However, I think it is a terrific base for a lowfat cream dressing. You just need to find other, strong flavors to add to it.

Reviewed On: Aug. 22, 2009

Followed recipe exactly, and they were fantastic! I only had "butter flavored" shortening, not sure it made any difference in flavor. batter filled the 12 cups right to the tops and the final muffins were gorgeous. These are not the sticky, overly sweet muffins that so many recipes go for. They are subtle and hardy. I think a full pint of blueberries is perfect, and you'll want to really grease the cups and use a light colored pan. I had trouble getting them out for my first batch and I used a darker pan for the second batch which overcooked them a bit.

Reviewed On: Aug. 7, 2009