Thanks. I loved this. I followed other recommendations and added a T of sugar and used white balsamic (full amount). A little sweet for my tastes, so I'll probably use regular balsamic next time but keep the T of sugar for a little sweet and sour taste. Definitely a keeper though.

Reviewed On: Aug. 23, 2008

I was looking for a simple peanut sauce for satays - for a wedding we're helping with last weekend. I found it, and I love it!!! Thanks. I generally made as directed, halving the cayenne and adding 2t crushed ginger and 2t crushed garlic. I used the full amount of vinegar and loved it, as did all the guests. I love vinegar in general, but I got the impression everyone else did too, so I'm not sure what to say about some of the other reviews. Maybe know your own vinegar preferences, and start with half and adjust to your personal taste I guess.

Reviewed On: Aug. 14, 2008

I've made these twice - once with granola as in the recipe, and once substituting Kashi nuggets because I'm trying to figure out things to do with them. Both times, the muffins were incredible, and I'm not usually a banana muffin fan. My husband and my neighbor, who are banana muffin fans, were in ecstasy. I was skeptical of the baking time, but it really does take the entire 25 minutes to make that crispy top, and the muffin inside stays incredibly moist and flavorful. Btw though, my batch made 34 muffins instead of the 24 stated, but we're quickly devouring them. Definitely a keeper recipe. Thanks.

Reviewed On: Jan. 18, 2008