Followed recipe to the T, and was able to make 12 muffins using an ice cream style scoop. The muffins were of good size doing it this way. I honestly think that a muffin any larger would be overkill. These were very moist and had a very natural banana taste to them and the topping on the top was a great added touch. My husband, who does not like bananas enjoyed these. That alone says plenty!

Reviewed On: Nov. 12, 2009

Making no changes to the recipe...I am not a fan of blueberry pie, better yet, I am not a big fan of pie, period. Then I tasted this recipe. Wow, what an amazing spin on a traditional pie that is normally rather plain. I get asked to make this during the summer all the time. I even make it as thank you gifts for friends and neighbors in the summer. As I stated earlier, I am not a pie person to begin with and obviously, everyones taste buds are different, but I would have to say this pie is on the list of the 5 best pies I have ever eaten.

Reviewed On: Jul. 12, 2009

I took this recipe as a base and took it to another level. First I used 1/2 c butter, 1/2 cup shortening. Added a tsp of salt per recommendation of other reviews (which I would have done anyway, how can the flavors be brought out without salt?) Then I used 3/4 c whole wheat flour and 3/4 c ap flour, 1 tsp molasses, 2 tsp cinnamon, nutmeg, 2 tsp honey. My husband doesn't like raisins, so I seperated the batter made half with raisins, the other half with mini cinnamon chips. He didn't realize I had made two different flavors and ate the cookies with the raisins and LOVED THEM!! What else can a wife say when you can get your stubborn German husband to eat raisins! Oh, almost forgot. Let the cookies cool on the cookie sheet to set before putting on cooling rack. This will keep them from crumbling and changing shape.

Reviewed On: Feb. 27, 2009