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"I was a little concerned because when I took the muffins out of the oven after 15 minutes, the tops were more browned, and the bodies softer, than I expected. However, 20 minutes out of the oven these were stellar... and they're even better the next day. Thanks NurseDi, for sharing this recipe!"
"These were pretty good. I used butter instead of margarine, and didn't need any more milk to make the batter stick. A couple of suggestions, though... how big/thick should the rectangle be? I did dropped teaspoonfuls, then flattened them to 1/3'', which seemed to be okay. Also, the icing was REALLY sweet for me (and my sweet tooth isn't intimidate..."
"Fantastic. I did 3 parts margarine to 2 parts butter; and at first I was afraid I put too much flour in, but my fears were unfounded. Soft and chewy, as promised. Will definitely make again. "
"This was magically delicious. One item of note- I forgot to mix for two minutes both times as suggested, and my loaf came out a little flat. Still moist and tasty, but not as tall as I'd hoped. Next time I'll follow the directions exactly and see where that gets me."
"This was okay; a bit bland. I think it makes a nice base recipe, and you can add spices/other ingredients (chili powder, red pepper flakes, onion, dill, whatever) to your taste. I used a nonstick pan and just added 1/6 c of oil to the mixture to ensure it wouldn't stick to the pan; it cooked well. "
"This has potential; it just wasn't as sweet as I was hoping for. I halved the recipe and omitted the almonds, and the cake raised and cooked beautifully otherwise. Right now it tastes like a slightly bland gingerbread; I will make it again, and when I do, I'll add more sugar."