This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees F for 20 to 25 minutes since the batter is so dense. Yet, everytime I have made these quick breads, I am quick to notice the taste of either the baking soda or baking powder; I am in the process in trying to eliminate this. I also use three bananas as my egg substitute which seems to work just fine. My advice, use the recipe as a guide and let the creative take over the rest.
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This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees...