I used a few extra blueberries, just to finish what I had on hand. These muffins are truly the best I've ever had. I made six huge muffins, and the batter amount was perfect for that. I wouldn't change a thing, EXCEPT I accidentally used twice the amount of butter for the crumb top, and this made the topping more of a wet solid than something you can sprinkle, and I placed some on top and crossed my fingers. Hubby said do it again the exact same way, through a mouthful of yummy muffin...so unintended, this was a change I will incorporate by way of just a little more butter, not double. Although the the end result was quite delicious! One tip - hold back some of the berries until you are almost done filling, as the last bit of batter may be berry-less, then scoop them in so don't end up with berry bottom batter top muffins. Ha. Enjoy!
I don't like lemon, otherwise made it exactly and drank without straining. Maybe a tich too much cinnamon,. Next time I'll just use a cinnamon stick instead. Maybe more ginger too? I will definitely work on perfecting this to my taste, I really want the antiinflammatory benefits!
Don't follow the recipe for the cook temp time, it ends as an EPIC FAIL. I was out of town and wanted to make 'my' apple pie - found this recipe which seemed like the filling was very similar to what I do - but as I only bake once a year, I failed to see the problem with using a 275 degree oven for the cooking. Cut to the cooking, the crust was NOT getting browned at all. Started increasing the temp, and increasing the temp, eventually getting up to 325, and then pulled the pie as soon as it was slightly browned and the juices were running. When we cut into the pie after dinner, the apples had turned to apple mush because I had to leave it in longer to get any kind of browning (and juice running) action. I was horrified - but if you read the other reviews all complaining of being too runny it can all be attributed to the undercooking at too low of a temp. Do yourself a favor, follow everything but that last instruction, you need to cook the pie at 325, not "275-300" (which was my first flag, why use a range...). Two stars for what I perceive to be the correct ingredients for the filling, "F" for the cooking instructions. Cooking apple pies longer than necessary will turn the slices into apple sauce. Should have been awesome based on the ingredients, but hard to rate apple mush as awesome... Writing this review to hopefully save someone else the next time! Cheers.
So much was wrong with the recipe, which I followed except for using flax instead of wheat germ. I initially went light on the brown sugar, but ended up adding more because they were just so blah, no sweetness at all. Extremely dry to point of cookies just crumbling. Had to cut the cook time way down (even pulling the first batch 2 minutes early, the raisins were burnt.) Which BTW 1 cup is not enough raisins. Kept adding liquid, and shortening the time even more, still dry and crumbly. I'll have to try a different recipe next time, there is too much I would have to change to call it the same recipe. Bummed!! I added a piece of chocolate to one cookie, and so I believe adding a bunch of chocolate chips might really jazz these up, but there is still the dryness issue. IF I tried them again, maybe I will try adding the banana, and more sugar, liquid, RAISINS, more nuts - and shorter cook time, dependent on size of cookie. I'm pretty disappointed, because I really wanted to like these. I'm going to add the crumbles to some ice cream, see if that is a way to salvage the product!!
So I used this recipe as a starter, but never had any intention to use beef or peanuts. Using ground turkey, and modifying a few things, this came out killer. Increased the curry as others stated, and added 2 healthy shakes of cumin, and subbed dried cranberry for raisins - and then to make this more low-glycemic/pre-diabetic friendly, I subbed the oats for some hull-less barley, which I cooked for 20 minutes in some bone broth before adding it to the mixture. On a hunch, I included just a little bit of the bone broth too, so when I put the mixture into the mini-loaf pan, it was on the soupy side (meaning I didn't form it into little loaves, just scooped it into the pan.) I knew it was going to be awesome as soon as I added the warm barley and broth, and it hit the curry and cumin, because the aroma at that point was just heavenly. I wasn't wrong. It came out perfectly cooked and moist. As an 'idea' recipe it was perfect for modifying, and I'm adding it to my low-glycemic rotation of recipes, serving a side of veggies or sweet potato (baked) fries also. Thank you!!
Too much cayenne, oregano, thyme, paprika and brown sugar. Not enough kale by half. I should have listened to my instinct on the spices measurements. I hate getting all the way to the simmer part to figure out the measurements we’re too heavy. I added water and rice to try and even it out. We’ll see.