PEANUTPUTTER Profile - (18839439)

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Living In: San Diego, California, USA
Member Since: Jul. 2004
Cooking Level: Intermediate
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Recipe Reviews 14 reviews
Jacky's Fruit and Yogurt Muffins
Great recipe with tons of flexibility! Due to what I had in the fridge, I scaled to 18 muffins (and got an even 24 out of the recipe) and used half whole wheat, half white flour; plain yogurt; and fresh strawberries that had been chopped and macerating in sugar for several days. To account for the sugar in the strawberries, I reduced the sugar in the recipe by 1/2 cup. These turned out amazing!

1 user found this review helpful
Reviewed On: Apr. 26, 2014
Whole Wheat Muffins
Used brown sugar instead of white, 1/2 melted butter 1/2 applesauce instead of the oil (was out of oil) and added a lot of cinnamon/nutmeg and a bit of vanilla. A tip that might make your life easier: you can make the batter the night before, spoon it into your muffin pan, cover and refrigerate overnight so all you have to do in the morning is pop it into the oven (add ~3 minutes to bake time). Even better, freeze right in the muffin pan and then pop the batter balls out and into a Ziploc. Pull out as many as you want, plop back into the muffin tin and bake (add ~5-7 minutes to bake time). Never have an excuse not to have fresh-baked muffins in the morning again!

7 users found this review helpful
Reviewed On: Apr. 4, 2010
Blue Cornmeal Pancakes
Made with regular ol' cornmeal and a bit of yogurt for some of the milk and left out the pinenuts but otherwise followed exactly -- yum! I've been making a lot of pancakes lately for my 10-month-old daughter (no molars = somewhat limited options) so try to mix things up and this was a fabulous recipe to add into the rotation. Light, fluffy and flavorful.

1 user found this review helpful
Reviewed On: May 16, 2009

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