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Showing 1-3 of 3
on June 23, 2010
I'm not going to give stars to this recipe yet until I try it again. The flavor of these muffins were really good. I was kinda scard on how they would taste after tasting the batter, but they turned out tasting pretty close to a regular muffin. I liked how they were made with all soy flour instead of a mix of soy and regular flour. I just used 2 eggs then used 1 mashed banana plus an extra 1/2 tsp. of baking powder for the other 2 eggs. Also, intead of splenda I used a 1/2 cup organic sugar. These did not turn out for me though, it may be because of all the changes I made (but they still tasted really good!). I think the batter needs to be thicker so the blueberries dont sink to the bottom and make the bottom wet and soggy. I will be making these again, adding more flour next time. Thanks! Can't wait to try this recipe again and give it 5 stars!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 28, 2008
I was not expecting these to be so good. Soy flour always turns me off a bit but not in this recipe. YUM! My husband said they didn't taste low-carb and I agree. The best part is that they're a nice, big size!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #359284
on July 22, 2007
So yummy! DH is diabetic, so this is the ultimate comfort breakfast for him. The texture takes a bit of getting used to, but this is definitely a keeper.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (82 g)
Servings Per Recipe: 12