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Gingerbread-Pear Muffins

Reviewed: Oct. 24, 2013
I love, love, love these muffins! They are so good with a cup of hot chocolate on a cold morning. They are moist and sweet, but not too sweet. They are the perfect sweetness. The combination of spices are perfect. I don't eat eggs, so I used my regular egg-substitute, which is one Tablespoon flax seed (ground) mixed with three Tablespoons of water for each egg. I didn't have any buttermilk and didn't feel like running to the store at 7:00 a.m., so I used almond milk instead. I didn't have enough molasses to make 3/4 cup, so I used what I had, which was 1/2 cup. And the only other thing I changed was I used two pears instead of one because I had two left and wanted to use them both before they got too ripe and had to throw them away. (I hate to waste food.) I was a little nervous that maybe both pears would be too much, but it was just right. Thank you for this wonderful recipe. I will be making these muffins often.
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Oatmeal Raisin Cookies III

Reviewed: Jan. 12, 2013
These cookies are fabulous! I made a few changes: I used a scant cup of sugar. Not quite a cup. I really think I could get away with 3/4 cup next time. I substituted 2 Tbsp. flax seeds, ground and mixed with 6 Tbsp. water for the eggs. I used 2 cups of rolled oats and I also used whole wheat flour imnstead of white and I added 1/4 cup of chopped walnuts when I added the raisins. I will definitely be making these often. Thank you for this great recipe!
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