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Spicy Egg Salad English Muffins

Reviewed: Dec. 28, 2013
This recipe is nearly identical to one that we used when we owned a B&B in Durango, CO. The only difference is the addition of horseradish, and we used a lot of cayenne. It's a great recipe and we always got very positive comments on it when we served it. The only down side was peeling 5 dozen eggs!
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 21, 2011
This is perfect cornbread. I made two small changes. I used blue cornmeal (I live in the Southwest) and I reduced the amt. of sugar to a half cup. I have it in the oven right now in muffin top pans so that we can freeze the muffins and then heat them in the toaster. Very convenient.
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5 users found this review helpful

Makeover Morning Glory Muffins

Reviewed: Jun. 18, 2011
I've made these many times now and today's batch is the best yet. I always double the recipe, and today I used 2c white whole wheat flour, 1c quinoa flour and 1c oatmeal bran. I used 5 eggs, milk (because I was out of oj) and walnuts, coconut, craisins and raisins. Lots of carrot and apple chunked in the Cuisinart. I use muffin-top pans so that I can take them out of the freezer and put them in the toaster. I/3 c measure is great for geting the right amt. of batter in the pan. We love one of these for breakfast and doubling the recipe make almost 30, which we freeze on a tray and then put in gallon freezer bags.
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3 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Jan. 14, 2011
These are wonderful. I used white whole wheat flour and substituted applesauce for the oil. I also put about 1/2 c. of dried milk in the liquid to up the protein content. I bake them in a muffin top pan so that I can freeze them and then warm them in the toaster for a great breakfast.
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27 users found this review helpful

Refrigerator Bran Muffins

Reviewed: Dec. 16, 2008
I wanted to make tasty bran muffins and I had a box of All Bran on hand, so I combined 2 recipes on this site and came up with super muffins. I started w/ 3c.of All Bran, moistened w/ 3c. of boiling water. I let that sit while I combined the eggs, oil, buttermilk and sugar. I sifted into that mix, 1 1/2c. whole wheat flour and 1 1/2c. white flour w/ 6t. baking soda and 1t. salt. I added 3c. of Raisin Bran to this mix and then poured in the moistened All Bran and over 2c. raisins. I'm baking them in a muffin top pan for 14-15min. They are really light and tasty--very different than the leaden bran muffins that I've often been served. I also made some light honey butter w/ cinnamon which really makes them outstanding.
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Chunky Applesauce

Reviewed: Oct. 31, 2008
I liked this recipe, but did make a few alterations. I used more apples, but less sugar. I used Splenda 1/2 and 1/2 brown sugar, the same amount of vanilla and a bit more cinnamon. I didn't peel the apples (Jonathon) and the skins gave it a pretty rosy color. I also added a couple handsful of Craisins.I thickened the juice with cornstarch just before I took it off the stove. It was more like apple pie filling than applesauce. Very good.
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10 users found this review helpful

Zucchini Bread II

Reviewed: Aug. 30, 2008
I'm always looking for ways to make recipes healthier, so I used 1/4c. oil and 1/2c. unsweetened applesauce. I substitued 1 c. of whole wheat flour for one of the white, and 2/3c. Splenda brown sugar, along with 1c. brown sugar. I baked it in a muffin top pan so that they could be individually wrapped and frozen for snacks or put in a lunch box. It yielded 18 muffins, which baked at 325 for 17 minutes. They're delicious!
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Pesto Sauce

Reviewed: Jul. 19, 2008
My husband and I just finished a fabulous plate of pasta--followed the recipe exactly except for 3 cloves of garlic rather than 4. Because it's just the two of us now, I froze the rest of it in ice cube trays so that I can thaw just what we need. Truly the taste of summer!
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2 users found this review helpful

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