LT511 Profile - Allrecipes.com (13158134)

LT511


LT511
 
Home Town: Kansas City, Missouri, USA
Living In:
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian
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Recipe Reviews 12 reviews
Cinnamon Streusel Orange Muffins
I thought these were really good. I used fresh squeezed orange juice (2 oranges) & added the zest of one orange to the wet ingredients. I also used plain greek yogurt instead of buttermilk as I didn't have any buttermilk. They were delicious! The orange flavor was just right but probably wouldn't have been enough without the zest. As another reviewer said, be sure to put the middle cinnamon stuff on after half filling the muffin tins in order to have enough batter left to cover. Also, the topping is more than enough. I had some left over & was still very generous with it. This made 12 big muffins.

1 user found this review helpful
Reviewed On: Apr. 14, 2013
Quinoa Black Bean Burgers
I've never made or even eaten a black bean burger before, these are really good! I followed the recipe exactly except for the yellow pepper which I didn't have. I had it on a sandwich thin with a little shredded cheddar cheese, lemon-garlic mayo & pickles. Very tasty & quite filling. I am freezing the remaining patties (after cooking) & curious to see how they turn out. I did not have any problem with the patties sticking together but I did dry the black beans well, draining on paper towels on a cookie sheet & blotting with a paper towel. I read somewhere that that will help them stick together & I think it does. I will definitely make these again. Good, nutritious and versatile.

0 users found this review helpful
Reviewed On: Feb. 4, 2013
Donut Muffins
My 10 yr old daughter & I made these this a.m. We followed the recipe exactly & they were very tasty. We coated the entire muffin with cinnamon suger, which was a bit too sugary for me but the kids loved them. They do taste like little donuts. Very good!

1 user found this review helpful
Reviewed On: Jan. 20, 2013
 
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