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"terrific muffins. extremely easy to make. very light and airy in texture - unlike whole wheat flour muffins (altho i do personally like wh wheat muffins). perfect amount of sweetness. very moist, too. to be expected tho with all those eggs. they come out very very yellow on top - look like corn muffins or yellow cake. great product overall. one th..."
"these turned out very nice. i too replaced the AP flour with whole wheat pastry flour. i replaced the milk with equal parts yogurt, milk, and water, too. they came out nice but a bit too thick actually. i added some water into the second and third batches and the texture was just right at the cost of a little bit of a watered down recipe. as the r..."
"you have to know how to beat egg whites and fold them well in order to make this recipe work. also, LET THEM COOL FOR A WHILE. they will get fudgeier after sitting a while. also, do not overcook these. i did and the edges (the sides) are a bit harder and cakelike in consistency whereas the middle is nice and fudgey. also, realize that these are no..."
"excellent recipe. given that you have brown rice flour around, this recipe is very, very easy to put together. i recommend using maple cyrup, the flavor seems to really compliment the carob. also, thou i have yet to give it a shot, i think substituting buttermilk for the water or apple cider would produce a fudgier brownie. excellent stuff. "