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Lighter Banana Muffins

Reviewed: Aug. 7, 2003
So,I bought a bunch of bananas last week, and as usual I only ate two of them before they got too ripe for my taste. The three that remained were too ripe for anything but baking, so I decided to give this recipe a try. I'm glad I did. I made a couple of modifications: I used 1/4 cup white sugar and 1/2 cup brown sugar, added 1/2 teaspoon each nutmeg and cinnamon and 1 teaspoon vanilla extract, and thinned the batter with just a little vanilla soymilk (maybe a tablespoon or so). I also folded in 1/2 cup walnuts. Thought about using 1/2 whole wheat flour, but I think that would have made the muffins a bit too heavy. The batch I made turned out quite tasty and still very wholesome. The recipe made 12 good-sized muffins, and three of them have already been eaten in the hour since I baked them. Both my mom and my dad thought they were good, and my dad's fairly picky about food, so that's high praise. Since I always buy too many bananas, I think I'll be using this recipe a lot. Thanks!
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4 users found this review helpful

Cold Szechuan Noodles and Shredded Vegetables

Reviewed: May 23, 2003
In a word: yum! This is an excellent recipe. I love soba noodles, and here their wonderful flavor and texture is enhanced by the delicious marinade. Carrots and red bell peppers add crunch, and the green onions are the perfect finishing touch. I made a batch of this salad last Sunday and took it to school with me for lunch four days in a row, and as the week went on, the flavors melded further and became even richer and tastier. Not only is this delicious, it's quite healthy, too. An all-around winner... I will definitely make this again.
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25 users found this review helpful

Oat Applesauce Muffins

Reviewed: May 4, 2003
Pretty good! A little bland in taste, even with the addition of another 1/4 cup brown sugar and 1 teaspoon of apple pie spice. Still, that's a minor complaint. They taste good -- just not really flavorful. Maybe next time I'll try adding some chopped nuts or dried fruit to liven things up a bit. The texture is outstanding, very moist and delicious, and for so few calories, one of these muffins is quite filling. All in all, this is a healthy recipe that I will definitely make again.
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2 users found this review helpful

Fruity Tuna Salad

Reviewed: May 4, 2003
Yummy salad! I've made a couple of changes to the version I take to school for lunch on a weekly basis. First, since the apple tends to get a little soggy after sitting in the fridge for awhile, I substitute Asian pear, which has a firmer texture. I also substitute chopped dried apricots for half of the dates, add a couple tablespoons of chopped walnuts, and use regular nonfat yogurt instead of lemon, all to my personal taste. This is definitely a great recipe -- makes a wonderful lunch accompanied by wheat crackers and sliced kiwi fruit.
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13 users found this review helpful

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