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Snickerdoodles V

Reviewed: Apr. 24, 2008
Great recipe. I took others' advice and used the parchment paper. I started rolling in the sugar, then switched to a bag - much easier, and coats better with the bag! Definitely a keeper!
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Chocolate Chocolate Chip Muffins

Reviewed: Sep. 14, 2007
I too made some alterations in an attempt to leave out the butter and buttermilk (lowering some of the fat). I used 6oz of yogurt (I used boston cream pie, but vanilla or plain would also work). I also used 1/2 c of fat free sour cream. I did the 3/4 c of sugar, but only used one egg (to keep the cholesterol lower). I eliminated the buttermild completely. I also eliminated the butter and instead used skim milk when melting the chocolate. I used 2 oz of a ghiridelli choc. bar and the rest choc chips (they don't have as much fat). They cooked about 18 min and were very moist. Next time I might use all yogurt instead of the sour cream just to give the batter a little more flavor (I love sweet). I also sprinkiled a little white sugar on top before baking which made them look much better.
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Chocolate Chip Banana Muffins

Reviewed: Aug. 4, 2007
I made this using boston cream pie yogurt because it is what I had on hand. The muffins were GREAT. The first time I made them they were super moist. The second time they were not quite as moist even though they baked a shorter time, but they were still delicious. Definitely a keeper.
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