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Member Since: Feb. 2011
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Recipe Reviews 2 reviews
Blueberry Sour Cream Coffee Cake
I just tried making this, and perhaps I'm reading wrong, but there is nowhere near enough wet ingredient. After adding the dry to the butter-sour cream mixture, it literally was hard as a rock. I had to add some milk to even be able to stir it and get it into the pan. Then, after an HOUR of baking at 400 (I upped the temp because of a premonition that this wasn't going to cook at 350), it was like soup. There was about a quarter inch cooked around the outside, but the entire inside was uncooked.

0 users found this review helpful
Reviewed On: Feb. 19, 2011
Lemon Poppy Seed Muffins I
I made these a couple days ago and have been having them for breakfast. They have stayed very moist and delicious! I made several changes to the wet ingredients, though, which I think helped. I used: 2 eggs, 1 6oz container plain Greek yogurt (standard single-serving size), 1/4 cup vegetable oil, and 1 cup of plain applesauce. The addition of the applesauce makes a huge difference to the moistness, and you can't taste it at all. I also used the zest from 2 lemons, which was probably closer to 1.5 or 2 Tbsp, because I wanted to make sure they were really lemony, and they are - not really tart, just very flavorful. I also used half white and half whole wheat flour (1 cup each), which I always do when making muffins so I can pretend to myself they are somewhat healthier. They turned out really well with these modifications!

11 users found this review helpful
Reviewed On: Feb. 15, 2011

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