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To Die For Blueberry Muffins

Reviewed: Jul. 1, 2014
Wow oh wow oh wow! These are FANTASTIC! I'll start off by saying I made them with lactose free milk and lactose free margarine for the topping and they are soo good! I only used 3/4 cup blueberries because I was afraid of over-adding, which happened last time I made blueberry muffins (with another recipe) and it turned into mush. Even though I only put in 3/4, there were still a few blueberries in each muffin, however not enough so I will put in more next time I make them. Also, I ended up with A LOT of the topping mixture; I only put 1 tsp on each muffin (except for one I made without the topping which I haven't tried yet) and the topping mixture I have leftover measures 3/4 cup! I'm not complaining, it was delicious. I'm just going to figure out how to store it and save it for next time I make these! Someone commented about how these are "coffee shop" muffins and they are right! They taste like a sweet treat dessert that you would buy from an expensive cafe. This is the blueberry muffin recipe I will use from now on! I wouldn't change a thing, they are scrumptious!
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Banana Muffins II

Reviewed: Jun. 19, 2014
Great muffin, it has a great taste. As per someone's suggestion I made the mix the night before and baked it this morning. In the mix I used LACTOSE FREE margarine instead of melted butter. I didn't melt the margarine, just mixed it in, because I figured margarine's soft and will mix no problem. I also didn't use the whole 1/3 cup, and the muffins were still moist. I didn't over-mix. While mixing, the batter looked like it had too much flour, it had a thick consistency to it,but it turned out great; I just mixed until it was combined and left it in the fridge for the night. It was very easy to fill the muffin cups. It made 12 average sized muffins. They rose wonderfully and look so good! I waited until they cooled and ate two. You can definitely taste the banana, in a pleasant way. The flavour of the banana plus the sweetness (I guess from the sugar and/or sweetness of the banana?) are what you can taste the most, so if you're worried this recipe won't have flavour, don't be, it has plenty. However, the aftertaste is pretty sweet so next time I'm going to cut down the sugar by 1 or 2 TBSP and see how that turns out. I don't think it'll make too much of a difference because it's pretty sweet. Great recipe with ingredients I have on hand!
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Fluffy Pancakes

Reviewed: Jun. 12, 2014
This recipe is bland, has no flavour and thick and dense.
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The Best Rolled Sugar Cookies

Reviewed: Mar. 13, 2014
I made these cookies this morning- LACTOSE-FREE! I made a small batch, 24 cookies, just to see how they would turn out. I started with 1 cup of lactose free margarine, followed the rest of the recipe exactly, except for adding 2 tbsp icing sugar to the butter/sugar mixture and 1 tsp vanilla and a small amount of salt 1/2tsp or less. Once the wet part of the dough was done, I took a separate bowl, put 2 cups of flour in. I then added a little of the flour, with the baking powder to the sugar/egg mixture. I started to slowly add more flour. I kept adding until it was getting a little crumbly and not too wet. I didn't want to add too much flour,because was worried I'd over-add. I ended up adding just over a 1 cup of flour. I think next time I make them, I'll add in a little more flour because it was a little greasy when rolling. When done, it was also wet and soft.I chilled overnight, and this morning rolled and cut out. It was breaking a bit when rolling, but held it's shape if I did it carefully (by forming in a ball, flattening with my hand, then rolling gently). I also used icing sugar to prevent it from sticking. I baked them for 10 minutes, until the edges turned golden brown. Once cooled, I did what was suggested by Jill Saunders, mixing icing sugar with lactose free milk until it becomes a paste.I then brushed it on. The cookies were so good even without the icing though!5STARS! (And once baked the cookies were NOT greasy at all! Just delicious! Even without the icing!)
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