marleysmama Recipe Reviews (Pg. 1) - Allrecipes.com (16013666)

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Good Old Fashioned Pancakes

Reviewed: Oct. 5, 2010
This is a very good recipe if you want a delicious, buttery-tasting pancake. I wanted to make blueberry pancakes so I added about 3/4 cup frozen berries, but I think the butter flavor overpowered the berries so I'm not sure about fruit modifications in this recipe. I'll probably make these delish pancakes again, but with 1 less tbsp butter.
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Chocolate Chip Muffins

Reviewed: Aug. 22, 2010
I originally found this recipe titled as "Noras chocolate chip muffins" but one of the reviewers noted this link, which leads me to believe this may be the original.. Anyway, like many reviewers have said, I used 1 cup milk instead of 3/4, and would probably use a *little* more oil next time. Substituted reg-sized semisweet choc morsels instead of minis, and the muffins still came out great - no "sunk to the bottom" problems. I ended up with about half of my brown-white sugar mixture leftover, so I would suggest mixing 2 tbsp white sugar and 1 tbsp brown sugar... or whatever smaller 2:1 ratio mixture you'd like to adjust the sugary topping to. Spray your tins with Pam (with Flour for Baking) and give another quick shot into each paper liner for super easy removal of these delish muffins. This recipe is a keeper!
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Nora's Special Chocolate Chip Muffins

Reviewed: Aug. 22, 2010
Ok so my boyfriend and I have died and gone to muffin heaven... this chocolate chip muffin recipe may sound pretty standard to make, but I think the brown& white sugar topping really does add something extra (like a sugar high, lol). Instead of 3/4 cup milk I added 1 cup, and I used regular semisweet chocolate morsels instead of mini - but apart from this, I followed the rest of the recipe exactly. I did end up with way too much leftover sugary topping though, so I would suggest mixing 2 tbsp white sugar and 1 tbsp brown. I also sprayed the muffin tin with Pam (with Flour for Baking) AND gave a quick spray inside each paper liner, which I credit the ease of taking these muffins out. 20 mins in the oven is all it took for these babies to come out, perfectly puffed and sugared.. This recipe is def. a keeper for chocolate chip muffins - Thanks Nora!
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Chocolate Chip Muffins I

Reviewed: Aug. 21, 2010
I'm really not sure what went wrong here - I followed the directions to the T... I changed the Servings to 12, yet I ended up with batter for about 18. Upon first check after 15 mins in the oven, the muffins didn't seem quite done so I let them bake at 3 min increments, checking at each interval. At the 21 min mark, I took the muffins out. These muffins were way over-done on the bottom, a funky "not-quite-done" color on top, and dry. Obviously they were probably dry because of the amount of time spent in the oven, but honestly, I found this recipe's directions kind of vague (was the egg supposed to be beaten? I ended up beating it). After baking this botched batch yesterday, I found another recipe (Nora's Chocolate Chip Muffins) on here which has worked out much better for me (and the muffin eaters). Will not be attempting my hand at this recipe again.
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Alienated Blueberry Muffins

Reviewed: Aug. 21, 2010
These muffins are out of this world!! I usually bake cookies and other desserts, so baking this recipe popped my muffin cherry (or should I say, blueberry, hehe). First batch, I used fresh blueberries, which were kind of on the large side. Muffins came out super moist and yummy and got rave reviews from my boyfriend. However for the second batch, the grocery store was out of fresh blueberries so I used frozen organic blueberries, which were smaller in size. The muffins still came out wonderfully moist and delicious, and the distribution of the berries seemed more even and not so bulky as the first batch when I used fresh berries. A note though about the frozen berries: I did let them sit out on the counter for about 10-15 mins while I prepared the other ingredients.
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