xiaoxl/recipe_data huggingface dataset:
Smooth and Creamy Peanut Butter Pie
Category: desserts
By MickeyRenee

This pie is so smooth and creamy that it will melt in your mouth!  It's always requested by my family members for its ultimate peanut butter flavor.

Ingredients:
¾ cup creamy peanut butter
1 (3 ounce) package cream cheese
1 ¼ cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust

Directions:
In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain. Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 1 - 9 inch pie

Calories: 526.8
Fat: 35.2 g
Saturated fat: 15.9 g
Carbohydrates: 48.5 g
Sugars: 36.5 g
Dietary fiber: 1.9 g
Protein: 8.8 g
Cholesterol: 12 mg
Sodium: 340.5 mg
Strawberry Glazed Fruit Salad


Ingredients:
fresh strawberries, pineapple chunks, firm bananas

Directions:
Toss fruit., Fold in glaze., Refrigerate for at least 1 hour.
Broccoli and Celery Slaw


Ingredients:
head broccoli, celery ribs, red onion, mayonnaise, lime, ground cumin, chili powder, sugar, golden raisin

Directions:
Combine the broccoli, celery, and red onion in a large mixing bowl.
To prepare the dressing, in a small bowl combine the mayonnaise, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine.
Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving.
Banana Bread Pancakes


Ingredients:
all-purpose flour, salt, sugar, cinnamon, baking powder, nutmeg, ground ginger, eggs, butter, milk, vanilla extract, bananas, walnuts, applesauce, butter, brown sugar, white sugar, nutmeg, bananas

Directions:
For the pancakes: in a large bowl, combine flour, salt, sugar, cinnamon, baking powder, nutmeg and ginger.
In a medium bowl, combine egg yolks, butter, milk,  and vanilla; add to flour mixture and mix briefly (batter will be lumpy]. Beat egg whites until stiff peaks form; gently fold into batter. Gently fold in bananas and walnuts (reserve 1 tablespoon of walnuts for garnish].
Cook pancakes until golden brown on both sides.
Top with caramelized bananas and reserved walnuts. Serve with warm applesauce.
For the Bananas: Melt butter in a non-stick saucepan over medium heat. Add brown and white sugar and nutmeg; cook until sugars dissolve. Add bananas; cook until mixture thickens and bananas start to brown. (Optional: add 2 tablespoons of Kahlua and cook for 3-5 minutes longer, until thickened.].
Tuna Salad


Ingredients:
tuna, parmesan cheese, mayonnaise, sharp cheddar cheese, red onion, seasoning salt

Directions:
mix in a bowl., consume as you like.
Asian Chicken Salad
Category: salad
By D

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing.  The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Ingredients:
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil  (Optional)
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4  boneless chicken breast halves, cooked and shredded
3  green onions, chopped
1 tablespoon sesame seeds, toasted

Directions:
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and  toasted sesame seeds. Let chill about 10 minutes,  and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 413.6
Fat: 18 g
Saturated fat: 3.2 g
Carbohydrates: 39.2 g
Sugars: 6.3 g
Dietary fiber: 2 g
Protein: 22.7 g
Cholesterol: 55 mg
Sodium: 224.6 mg
He-man's Tuna Noodle Casserole


Ingredients:
butter, milk, sour cream, salt, onion, red bell pepper, green bell pepper, celery, tuna

Directions:
Preheat oven to 425 degrees.
Cook noodles according to package directions in lightly salter water (Do not overcook].
Drain and toss with butter.
Set aside.
Meanwhile, combine soup, milk, sour cream, salt, and vegetables in a large saucepan.
Cook over low heat stirring often for about 15 minutes.
Add tuna.
Combine tuna mixture with noodles.
Spoon into a 2 quart oven safe dish.
Sprinkle with crackers.
Bake 20-25 minutes.
Blow Your Socks off Beef of Wild Game Marinade


Ingredients:
olive oil, onion, carrot, celery, red wine, water, bay leaves, fresh thyme, fresh basil, fresh parsley, garlic, peppercorns, Worcestershire sauce, salt, soy sauce

Directions:
Compine all ingredients in a deep pan and cook for 3 hours., Strain Marinate beef or game for 12-24 hours in refrigerator.
Seared Tuna With Green Salad


Ingredients:
tuna, black pepper, fresh parsley, chicory lettuce, iceberg lettuce, red chicory, mushrooms, beetroots, olive oil, lemons

Directions:
Thawing red tuna only surface., Crush black pepper whole., Spread black pepper at surface of tuna., Pan fry very high heat pan with tuna., Make lemon dressing by squeezed lemon and olive oil., Make with chicory, lettuce and rosekale, good figure vegetable bouqe., Reduce balsamic half quantity., Arrange tuna on the plate and vegetable bouqe., Finally, you can dress lemon dressing with tuna, and balsamic reduction.
Marinated Mushrooms


Ingredients:
olive oil, white wine vinegar, Worcestershire sauce, lemon juice, salt, Tabasco sauce, garlic cloves, cracked black pepper, whole mushroom

Directions:
Stir all ingredients together in a nice serving bowl., Cover and refrigerate for an hour or more., Serve with toothpicks.
German Chocolate Bunt Cake


Ingredients:
all-purpose flour, brown sugar, butter, sweetened flaked coconut, pecans, granulated sugar, boiling water, granulated sugar, butter, vanilla extract, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, powdered sugar, butter, nonfat milk

Directions:
Preheat oven to 325°.
To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes]. Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Mashed Peas
Category: side-dish
By Ella

A quick, easier, healthier, and sweeter alternative to mashed potatoes. I first ate these at an Irish restaurant in Singapore and fell in love!

Ingredients:
2 tablespoons olive oil
1 (16 ounce) package frozen peas
1 bunch fresh mint leaves
1 bunch green onions, chopped
2 tablespoons butter
2 tablespoons brown sugar
salt and pepper to taste

Directions:
Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 163.6
Fat: 8.8 g
Saturated fat: 3.1 g
Carbohydrates: 18 g
Sugars: 9.3 g
Dietary fiber: 4.1 g
Protein: 4.9 g
Cholesterol: 10.2 mg
Sodium: 118.4 mg
Easy 1,2,3 Artichoke Dip


Ingredients:
artichoke hearts, mayonnaise, parmesan cheese, diced green chilies

Directions:
Mix all ingredients., Microwave 2-3 minutes unti creamy and cheese is melted., Serve w/Triscuits or other favorite crackers or bread.
Creamy Caramelized Onion Soup


Ingredients:
butter, garlic, flour, milk, vegetable broth, Worcestershire sauce, salt, pepper, parsnip, portabella mushrooms

Directions:
In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned], about 30 minutes or more.
Whisk in flour, cook for 2 minutes.
Add milk or half-and-half, whisk until smooth.
Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
Turn off heat and let it cool for a few minutes.
Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
Cook over medium heat until hot.
Popcorn Shrimp and Avocado Sushi and Creamy Ranch Sauce #RSC


Ingredients:
sushi rice, lemon juice, sugar, salt, shrimp, all-purpose flour, egg, milk, mayonnaise, avocado, soy sauce, parmesan cheese

Directions:
1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed] lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F] Drain on paper towel. Set aside.
4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don’t stir too much. Let cool.
6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
7. Halve avocado, remove seed and slice each halved avocado thinly.
8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp.  Spread the rest of sauce on top.
Persian Rose Petal Salad


Ingredients:
raisins, English cucumber, yogurt, green onion, walnuts, fresh dill, of fresh mint, garlic cloves, fresh ground black pepper

Directions:
Cover the raisins in water to plump for about 30 minutes. Drain.
In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
Season to taste with salt and pepper.
Refrigerate for 1 hour.
Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.
BBQ Meatballs


Ingredients:
chili sauce, Dijon mustard, hamburger, onions, salt, Worcestershire sauce, egg

Directions:
Combine chili sauce, grape jelly and mustard in crockpot; stir well.
Cover and cook on High while preparing meatballs.
To prepare meatballs; mix ingredients with hands.
Shape into 20 1-1/2 inch balls.
Bake in an ungreased oblong pan (13x9x2] in a 400°F oven until light brown, 20-25 minutes.
OR: cover and microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once.
OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
Add cooked meatballs to sauce in crockpot.
Stir well to coat, cover and cook on Low for 6-8 hours or High for 4 hours.
(Low is recommended].
To serve as appetizers, make small meatballs and serve on toothpicks.
To serve as a main meal, make regular size meatballs and serve over flat noodles.
Warm Date Syrup & Tahini Platter


Ingredients:
tahini, sesame seeds, ground cinnamon, apple

Directions:
Pour the tahini on a serving platter.
Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly].
Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
Enjoy!
Ukrainian Scuffles


Ingredients:
dry yeast, water, all-purpose flour, salt, sugar, butter, milk, eggs, white sugar, cinnamon

Directions:
Dissolve yeast in warm water and let stand 10 minutes.
Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
Add to the dry ingredients and milk and eggs, and the yeast mixture.  Mix well and knead dough until soft.  Put in a bowl, cover and store in the refrigerator overnight.  This dough is very soft and must be chilled before use.
Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible.  Cut into wedges, 12 per round if the thickness is 1/8 inch.  Roll from wide end to narrow end.
Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350°F  Remove from baking sheet immediately and cool well.  These freeze very well.
If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.
Wheatland Bounty.
Basic High-Altitude Bread
Category: bread
By Brady McPeak

Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.

Ingredients:
1 cup warm water (100 degrees F/40 degrees C)
2 teaspoons active dry yeast
3 cups bread flour
¼ cup coconut oil, melted
1 tablespoon white sugar
1 teaspoon salt

Directions:
Combine water and yeast and let sit until foamy, about 10 minutes. Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Prep time: 25 mins
Cook time: 30 mins
Total time: 2 hrs 35 mins
Yields: 1 loaf

Calories: 230.2
Fat: 7.6 g
Saturated fat: 6 g
Carbohydrates: 34.6 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Sodium: 293 mg
Southern Biscuits


Ingredients:
butter, all-purpose flour, baking soda, baking powder, milk

Directions:
Cut butter into sifted dry ingredients.
Add milk gradually to make a soft dough.
Knead 30 seconds on a lightly floured board just enough to blend ingredients.  If you handle the dough too long, it'll make for tough biscuits.
Roll out to 1/2 inch thickness.
Cut with a floured biscuit cutter or the floured top of a water glass.
Place on a greased cookie sheet.
Bake at 450 degrees Fahrenheit for 12- 15 minutes or until tops of biscuits are a golden brown.
Spinach Quiche with Chicken
Category: breakfast-and-brunch
By wetteland

Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.

Ingredients:
¼ cup shredded Cheddar cheese
1 (9 inch) unbaked pastry shell
1 cup diced cooked chicken
1 cup chopped fresh spinach
½ cup chopped sweet onion (such as Vidalia®)
¾ cup shredded Cheddar cheese
3  eggs
¾ cup half-and-half
½ cup mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste
1 pinch herbes de Provence, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell. Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch quiche

Calories: 352.2
Fat: 28.4 g
Saturated fat: 8.9 g
Carbohydrates: 13.1 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 11.5 g
Cholesterol: 107 mg
Sodium: 401.6 mg
Popovers With Sage


Ingredients:
butter, fresh sage, flour, salt, milk, eggs

Directions:
In a small bowl combine sage and butter. Season with salt and pepper if desired.
Melt 5 tablespoons of the sage/butter in a small saucepan. Transfer remaining sage butter to a small dish (or make butter molds].
Preheat oven to 450°F.
Using 3 tablespoons of the melted butter, brush cups of a 12-muffin pan with the melted butter.
In a large bowl whisk together flour and salt.
In a separate bowl whisk together milk, eggs and the remaining 2 tablespoons melted sage butter.
Pour egg mixture over the dry ingredients and whisk to combine and batter is smooth.
Pour mixture into muffin cups.
DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
Bake popovers for 15 minutes. Reduce oven temperature to 350°F and bake another 20 minutes longer or until popover are puffed and brown.
Serve popovers with the remaining sage butter.
Jordan Marsh Famous Blueberry Muffins


Ingredients:
butter, unsifted flour, sugar, eggs, milk, baking powder, salt, fresh blueberries, vanilla extract, sugar

Directions:
Preheat oven to 375°F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined].
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish]. I usually skip that step.
Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray].
Fill greased muffin cups 3/4 full.
Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 25-30 minutes.
Cool in pan.
Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.
If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.
Chicken Salad Oriental


Ingredients:
pineapple tidbits, green onions, water chestnuts, sour cream, ground ginger, salt, pepper

Directions:
"Combine and chill first four ingredients.  Blend sour cream, ground ginger, salt, and pepper; add to chicken mixture; toss lightly.  Serve on bed of greens.  Sprinkle with toasted almonds."
Key Lime Pie (The Drink)


Ingredients:
vanilla vodka, light rum, key lime juice, fresh lime juice, cream of coconut, graham cracker crumbs

Directions:
Dip the rim of a martini glass into the caramel sauce; then press the glass into a saucer of graham cracker crumbs to coat.
In a shaker filled with ice, combine the vodka, rum, lime juice, and cream of coconut.
Shake to blend and chill; strain into the rimmed glasses.
Air Fryer Artichoke Hearts
Category: appetizers-and-snacks
By France C

These simple and flavorful artichoke hearts make the perfect appetizer and come together in minutes! As a bonus, they make the house smell amazing! Serve with garlic aioli or creamy horseradish sauce.

Ingredients:
1 (14 ounce) can quartered artichoke hearts in water, drained
2 teaspoons grated Parmesan cheese
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 tablespoon olive oil

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Pat artichoke hearts dry with a paper towel to remove excess moisture and place in a bowl. Sprinkle with Parmesan cheese, Italian seasoning, salt, pepper, and garlic powder. Drizzle with olive oil and toss to coat. Place in the air fryer basket and cook for 4 minutes. Shake basket and continue cooking until artichokes begin to brown and edges are crispy, 3 to 4 minutes more. Serve immediately.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 servings

Calories: 67.2
Fat: 3.7 g
Saturated fat: 0.7 g
Carbohydrates: 6.6 g
Dietary fiber: 2.2 g
Protein: 2.6 g
Cholesterol: 0.9 mg
Sodium: 525.8 mg
Vegan Waldorf Salad


Ingredients:
apples, celery, vanilla yogurt, vegan mayonnaise, walnuts, greens, dried cranberries

Directions:
Start with thawed chicken strips and cut up into bite size pieces.
Chop apples, celery and walnuts (if necessary]. Mix with chopped chicken.
Mix together soy yogurt and mayonaisse. Mix with chopped ingredients.
Slice and add the greens that you chose. And add dried cranberries on top for an extra color before it is served if you want.
And voila!
Oatmeal Raisin Yogurt Muffins


Ingredients:
all-purpose flour, old fashioned oats, brown sugar, double-acting baking powder, salt, cinnamon, raisins, nonfat yogurt, egg, canola oil

Directions:
Preheat oven to 375.
Lightly grease 1/2 cup muffin tin or use paper liners.
In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
In another bowl, whisk together eggs, oil, and yogurt.
Add yogurt mixture to flour mixture and stir until just combined.
Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
Yield: 10 muffins.
Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all.  Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry."  Finally, I did get 12 muffins out of this recipe, not 10.  I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.