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Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Jan. 29, 2010
Terrific recipe - thank you! I made a few changes based on other reviews and my own personal tastes: I used only 1/2 cup of all-purpose flour, with the rest being whole wheat flour, I used 2 tsp cinnamon and added 1/4 tsp allspice (you gotta have allspice when it comes to carrot muffins!) and 2 tbsp of wheat germ to give them some protein power pack (I'm vegetarian, I worry about protein). I replaced the oil with applesauce, used only 3/4 cup of sugar and 2 eggs and added a splash of skim milk and a generous 1/4 cup of raisins at the end. I skipped the icing entirely and these were still yummy yummy. Sometimes when you 'healthy-ify' a muffin recipe it ends up being too dense but these turned out perfect - I wouldn't change a thing at this point. Well... I might add the icing if it's a special occasion :) Thank you for the great recipe!!
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Black Bean and Corn Salad II

Reviewed: Jun. 23, 2004
I used canned baby corn cut into bite-sized pieces instead of sweet corn to create a saltier version of this salad - excellent recipe.
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1 user found this review helpful

Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Jun. 9, 2004
Very nice recipe, but not anything like hot and sour soup - more similar to miso soup if anything. But highly recommended all the same.
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15 users found this review helpful

Hot and Sour Slaw

Reviewed: May 9, 2004
This recipe was barely edible - way too vinegary for our tastebuds. Even after a day in the fridge, the vinegar only got stronger.
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6 users found this review helpful

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