I had only non-fat plain yogurt instead of sour cream, so I used that. I have to watch my sugar so I used 1/4 cup splenda in place of 1/4 of the sugar. I only had 1/2 cup of blueberries, so I made half with blueberries and to the other half of the mix I added a very ripe bannanna. I also added some vanilla and lemon rind. Then to add insult to substitutions, I forgot to sprinkle the sugar into the muffin tins after I greased them, so I spinkled some sugar on top. The end result: the taste was good, but I will add more sugar next time and not forget the sugar in the cups. The texture was just right with the yogurt, but without the sugar in the tins, they stuck and were hard to get out, so don't forget the sugar. The bannanna muffins were good too, but could also use some more sugar. Their texture was good and they were moist. All in all, this recipe seems to be a keeper, one that even I couldn't mess up completely.

Reviewed On: May 22, 2008

I should have read the reviews 1st. I made this in a jelly roll pan, which was the perfect size, but I took the cookies out of the oven before the recomended time because they looked perfect on top and passed the toothpick test. They were not done on bottom and never really recovered. Adults passed, but the kids still ate them up. If I make again I will cook for a longer time on a lower temperature. I also added more vanilla and some cinnamon for flavor.

Reviewed On: May 19, 2007

I have re-named these "Lenten Cookies". My neighbors can't have milk, eggs or butter for Lentl, so I made them a batch of these. They were so good I made another batch for my family. I added cinnamon and extra vanilla and I chopped up some salted peanuts really small and added them to the recipe. For the batch for my family, I added both peanuts and chocolate chips - Wonderful!

Reviewed On: Mar. 29, 2007