Yes, like everyone else, I loved these as well. Perfect with a yummy cup of coffee! Like many other reviewers, I madea few substitutions: buttermilk for milk, 1/2 cup of wheat flour and 1 cup all purpose, and to cut down on the fat, I swapped out the vegetable oil with non-sweetened applesauce. Still makes a fabulously moist muffin, but with so much less fat. I also just used brown sugar and cinnamon on the top, removing the butter/flour too. I also made 6 "large" muffins instead of the smaller ones, and filled the tins 2/3rd full. They rise nicely as long as you don't overmix or add too much liquid--yes, the batter is supposed to be that thick. :)

Reviewed On: Jun. 20, 2009

An excellent recipe. Took out the celery (i don't like my risotto to taste like stuffing), used 4 cups chicken stock and 1 cup water, and added 1/4 parmesan cheese instead of a full cup. I also used baby bella mushrooms because I enjoy a more "meaty" mushroom. It came out beautifully. Used most of the liquid--made sure to let most of the liquid evaporate before adding more. Stir occasionally to make sure it doesn't stick to the bottom of the pan.

Reviewed On: Apr. 4, 2009

This recipe would rate a 5 if the amounts of spices were doubled. I, at the suggestion of other reviewers here, pretty much doubled the spices used. I also used ground cumin, because I was out of cumin seeds, and that was fine. I also used hot chili oil instead of chili paste and it mixed well. Because I like savory spicy food, I tripled the amount of brown sugar in the mix and it turned out fantastic. Because I was looking to get some vegetables in the mix, at the last few minutes of simmering, I added some baby spinach leaves. They were great in the mix and didn't detract from the dish. Even my overly picky brother who "doesn't do hot" loved this. Serve it with basmati rice and naan, and you're set.

Reviewed On: Dec. 7, 2008