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Lemon Zucchini Muffins

Reviewed: Sep. 6, 2013
I have made this recipe 2x in the past week. Once as muffins, once as bread. Both times, moist, not too sweet and delicious. I brought it to my office today (bread) and people are raving about it. I use 2x of shredded zucchini per batch. I have not included the glaze yet, but next time will try it. Big hit in my book.
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Refrigerator Bran Muffins

Reviewed: Oct. 2, 2010
Finally, a muffin that tastes like a muffin and not cake! I used applesauce instead of oil, used brown sugar instead of white, and substituted half white whole wheat flour for some of the white. These are moist and delicious without being overly sweet.
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Turkey and Quinoa Meatloaf

Reviewed: Feb. 9, 2010
Fantastic! The addition of quinoa is perfect to bump up the nutritional value of meatloaf. I've been doing turkey meatloaf with bbq sauce for some time; I subbed bbq for the hot sauce in this recipe to keep it palatable for my kids. This is a keeper, thanks for sharing!
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