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Made these for my picky eater toddler. I used 1/2 cup whole wheat flour and 1 and 1/2 cups of regular flour to make it a bit healthier. Also, I used 1/2 cup sour cream and 1/2 cup Greek yogurt. I added 1/2 teaspoon of salt too, and used mini chips. I baked them at 350 degrees and they were still ready after 20 minutes. Recipe made 15 medium muffins. Pretty moist and not too sweet.

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Lemon Cranberry Muffins

Reviewed: Oct. 2, 2012

I modified the recipe to make it a bit healthier. Used 1 cup whole wheat flour and 1 cup of regular flour plus a half cup of applesauce. It made 20 muffins and it needed less baking time, about 17 minutes. Not too lemony, but still moist.

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Melon Lime Cooler

Reviewed: Jun. 26, 2012

Used vanilla ice cream because I didn't have sherbet. Added lime zest to the fresh lime juice. The result was thicker, more like a dessert than drink, but still tasty and refreshing. Garnished with mint. Hubby said it was the best ice cream dessert he's had.

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To Die For Blueberry Muffins

Reviewed: Aug. 23, 2011

Since I have gestational diabetes, I substituted the sugar with AGAVE (I used 1/2 cup), and I used 1 cup whole wheat flour and 1/2 cup white flour. I made 12 small muffins which needed about 18 minutes of cooking time. The muffins came out really well--healthy and delicious!

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