MissAmie Recipe Reviews (Pg. 1) - Allrecipes.com (16283925)

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Banana Oat Muffins

Reviewed: Jan. 23, 2011
These were fantastic, but I made some changes. I used Blue Bonnet Light vegetable spread instead of butter, used 1 1/4 cups bananas (because that's what I got from the three bananas I had), and used 1/3 cup all natural sour cream (because that's what I had left in the container). I also left out the walnuts (don't care for nuts in breads) and the topping. Since 1/4 tsp cinnamon didn't seem like it would be much flavor, I increased the cinnamon to 1 tsp and added 1/4 tsp freshly ground nutmeg. The way I made them, these are the best banana muffins I've ever tasted! It ended up making 16 muffins instead of 12 because I couldn't fit it all into 12 muffin cups. My version also has far fewer calories at about 130 per muffin (according to Livestrong.com's recipe builder).
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Apple Pumpkin Muffins

Reviewed: Oct. 21, 2010
I'm not giving this five stars because I changed some things and don't know how the recipe would taste without my changes. My version of it turned out really tasty, though! I used a sweet variety of apples (Braeburn), so I reduced the sugar to 1 cup. I also used about 1 1/2 cups pumpkin because that's what was left of a can I'd used a little from for pumpkin pancakes a few days ago. I wanted to retain the nutritional value apple skin offers, so I just diced the apples without peeling them, and I left off the streusel because it just adds extra fat and sugar I'd rather not have on there.
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Banana Banana Bread

Reviewed: Dec. 9, 2012
I thought this bread was great! I'm giving the recipe four stars because of the cooking time listed. I would recommend setting your timer for 50 minutes and checking it frequently after that. I put mine in for 60 minutes, the minimum amount of time this recipe suggests, and it was over-done. The end pieces were just plain burnt. I don't think it's an issue with my oven, as I often find I have to leave things in a little longer than the called-for amount of time for them to be done. I like to jazz up my banana bread, so I added 1 tsp vanilla extract, 1 tsp cinnamon, and about 1/4 tsp freshly grated nutmeg.
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Lemon Cupcake with Blackberry Buttercream

Reviewed: Jul. 22, 2012
Yum! I didn't change a thing, and these were fantastic! It makes a very light and fluffy cupcake with a great lemon flavor. The only problem is that I only got 13 cupcakes out of it, not the 24 the recipe says it makes. I just whipped up a regular butter cream frosting instead of the blackberry.
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Banana Cupcakes

Reviewed: Jul. 13, 2012
Meh. They were alright, but not spectacular. I was trying the recipe out to possibly use for my son's first birthday party, but my search continues. I didn't try the icing, just the cupcakes.
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Pumpkin Pancakes with Nutmeg Whipped Cream

Reviewed: Oct. 21, 2010
I made these to have for lunch with my child care kids. They were a hit! I made them exactly as the recipe said to, and they were super delicious. I did not make the whipped cream. They were wonderful with just a drizzle of maple syrup. The kids all wanted me to make faces on their pancakes with the syrup so they'd look like jack-o-lanterns. :)
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Peanut Butter Frosting

Reviewed: Jul. 22, 2012
I only used 2 1/2 cups powdered sugar because I don't like terribly sweet frosting. Given the reduction in sugar, I did not add any additional milk after the first 1/4 cup. I could have just sat down and eaten the entire bowl it was so good! I put it on banana cupcakes. Delicious! My version gets five stars, but I'm giving the original four stars since it would have been too sweet for my taste as is.
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