This was an easy late nite snack, that was a delicious smack-down on my hunger. I used what I had on hand, which was cinnamon-plum spiced/flax instant oatmeal. Additionally, I used Splenda instead of white sugar. Sure it could use more sugar/sweetener if a cupcake was the goal...but as a muffin...nope, as is...perfect. Thanks for the share. :)

Reviewed On: Jul. 23, 2011

Sweet...literally. The recipe is straightforward and pretty easy to handle for even a novice. For practical purposes, I used a leftover deep dish pie crust. People with a sweet tooth will be lost in pleasure, for instance, my youngest child and wife enjoyed this. Conversely, I took one bite and made myself an double espresso to take the sweet edge off. Next time, I plan to cut back on the sugar, coarsely chop the plums instead of slicing, and leave out the nuts and lemon zest on the topping. This was my first time making a plum pie and have already made a plum tart recipe based on this recipe. Thank you for the share.

Reviewed On: Dec. 7, 2010

Perfect. They puffed up beautifully with an outer skin with the softest inside...they were gone within half a day. I substituted 3/4 of the total sugar amount with powdered stevia, and one cup of mini-chocolate chips instead of 2 cups of regular-sized chocolate chips. Next time, I plan to infuse the mix with a lil peppermint extract for a holiday flavor. A suggestion: do not use butter or anything else that has less than a 53% vegetable oil, some peeps will advocate 80%. Anything less, and more than likely the results will be flat cookies. Likewise, the butter and sugar/sweeteners mixture has to be mixed until light and fluffy not just mixed. Have fun and thanks for the delicious recipe. *Note (12/10/10): Scratch using the exact measurements of flour. My brand, new "Anchor" 4- cup glass measurement cup is off. Each "marked" cup is actually 1 and 1/8 cup...so for 2 cups (per this recipe) actually yields 2 1/4 cup, and extra 1/4 cup of flour for delicious fluffy cookies! Enjoy.

Reviewed On: Dec. 3, 2010