michelle's recipe box Recipe Reviews (Pg. 1) - Allrecipes.com (18788170)

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Buttermilk Honey Wheat Bread

Reviewed: Apr. 4, 2004
I made this with buttermilk powder and water in place of the buttermilk. I also used 2 rounded T of gluten. I found it to be too wet when I went to put it in a bread pan, so I added more flour. WOW, did it come out awesome. So, flavorful. My kids and my husband ate it up. We had it warm, but I just had a slice with butter the day after and it is still yummy. Great recipe.
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Whole Wheat Honey Bread

Reviewed: Oct. 13, 2004
I tried this recipe last night and it is great!!! I did adapt a few things just for the heck of it and it still came out very well. It is a very versatile recipe. I left out the milk powder. I used 1/4 brown sugar b/c I was out of honey. I used 2 cups of spelt flour with 1 cup of whole wheat. The texture is awesome. It rose well, baked well and I will use it as the basis for my whole grain breads from now on.
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Chocolate Chip Muffins

Reviewed: Jan. 28, 2004
I also put 1 C of milk in. I increased the oil a little. I added almost a cup of sugar. I also used a full cup of chips. They came out awesome. Don't overbake though. Oh and I recommend using course sugar for the topping.
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Chocolate Chip Muffins I

Reviewed: Apr. 7, 2009
Ok for everyone who had trouble with this recipe...I decided to try it, but I played with it a little. First, I upped the liquid...1/2 cup of butter. Second, I used 2/3 cups of raw sugar. Then I baked longer....way longer...the reason is that muffins need to be baked at about 400 degrees to peak and crack like muffins ought to peak. So, the next time I made them, I upped the oven temp and they did in fact bake in 15 minutes. I still increased the butter and they came out yummy and delicious both times. The key, I think, is the oven temperature!
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