MamaLearnsToCook Recipe Reviews (Pg. 1) - (15966270)

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Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Feb. 3, 2013
It's in the oven now. Here are the changes I made: grapeseed oil instead of canola, 1% milk instead of buttermilk, carrot purée instead of pumpkin, homemade applesauce (no sugar added), 1/4 c. honey instead of any sugar and baking in a loaf pan at 375 instead of muffins. Added 2 T flaxseed meal and 1/2 c. chopped cashews and pumpkin seeds. It's basically a new recipe! We'll see how it comes out.
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Blueberry Scones

Reviewed: Feb. 4, 2012
I am really pleased with the way these scones turned out! Based on other reviews, I made these changes: 2 cups whole wheat pastry flour (I like Bob's Red Mill brand) 1/2 c. loosely packed brown sugar (usu. I cut sugar down, but I wanted a bit more sweet to balance out the lemon) 3 handfuls of frozen blueberries (frozen fruit always works in baking and doesn't smoosh as easily when mixing) 1/2 c. of Chobani non-fat lemon yogurt 1/4 c. lowfat (1%) milk I made them drop scones on a Pam-sprayed cookie sheet and they took 18 min. Otherwise, I stuck to the directions. I lived in the UK for 5 years and while these were a bit more crumbly (due to the whole wheat flour, I think) and a teensy bit sweeter than those I was accustomed to across the pond, I think they were a very good *health food* alternative. Tangy, a bit sweet, moist tasting and delicious with tea. What more could you want from a scone! Also lovely served with Polaner All-Fruit Apricot spread.
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