Blueberry Flax Microwave Muffin

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Blueberry Flax Microwave Muffin

4 of 5 (82)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 76.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 9.0 g
  • Protein: 9.2 g

View full nutritional breakdown of Blueberry Flax Microwave Muffin calories by ingredient
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Introduction

Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy! Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!
Number of Servings: 1

Ingredients

    1 ounce frozen blueberries
    1/4 cup ground flaxseed
    1/2 tsp baking powder
    2 Tbsp sugar-free pancake syrup
    1/2 tsp orange zest
    1 egg white
    1/2 tsp nutmeg

Directions

Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.

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Member Ratings For This Recipe


  • Good
    49 of 49 people found this review helpful
    I just tried this recipe. Mine did not look like the photo above. Mine looks much darker, so it's not as pretty, but it's actually a tasty muffin. The only change I made in the recipe was to use honey instead of pancake syrup. Thanks for sharing this! - 5/1/13

    Reply from REBECCAFRIEDMAN (6/8/13)
    Spark added a stock image of a blueberry muffin, not my picture, and definitely misleading! No way a microwave muffin made with whole grain flax is going to look like that. Glad you enjoyed!


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  • Very Good
    43 of 44 people found this review helpful
    I made this earlier today. took a little more time to cook in my microwave. I calculated that the amount of blueberries to be 1/4th cup. The muffin was very yummy and the flax gives it a nutty taste. I didn't miss the flour at all - 5/1/13

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  • Incredible!
    28 of 28 people found this review helpful
    This was really good and filling! I used raspberries, lemon zest and cinnamon and they were good also. Thanks for posting this! - 3/22/10

    Reply from REBECCAFRIEDMAN (3/22/10)
    Glad you enjoyed, Cindy! I keep making variations on this recipe and I will post some more when I get a chance - it's pretty flexible.


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  • 24 of 24 people found this review helpful
    This recipe is a winner. It's the first one I've tried using flax seed. I purchased a 3 lb. bag of Golden Omega Flaxseed from Costco. Since I haven't seen it there before assume it's a new product. The muffins are very good and also very filling. I've used apple for the fruit with cinnamon. Thanks! - 9/2/13

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  • Incredible!
    20 of 21 people found this review helpful
    I'm as happy as a clam in chowder! Able to eat something like bread again. Great with Strawberries too. - 4/7/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    so glad you enjoyed! the variations are are infinite as your imagination.


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  • 19 of 20 people found this review helpful
    Can't wait to try this! Questions: (I'm not much of a cook). Do I need to thaw the berries first? Also, I only have un-ground flax seed, will that work? I guess I could try & crush them up with my mortar & pestle! - 7/8/13

    Reply from REBECCAFRIEDMAN (7/12/13)
    Hi and glad you are interested in my recipes! Becoming a good cook is not that hard, and you are doing it the right way by trying new recipes and asking questions. :-) No need to thaw berries first, and you can use fresh! Yes, grind flax. I use a coffee bean grinder.


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  • Good
    15 of 15 people found this review helpful
    Tastey, I also tried substituting grated carrots& cinnamon, sooooo good! Looking forward to other substitutes. Maybe a savory edition using zuchinni or other veggie? - 2/26/14

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  • Incredible!
    15 of 16 people found this review helpful
    Totally awesome! I used 2 tbsps flax seed and then ground it up in my magic bullet. I used Torani Sugar Free Vanilla & Hazelnut syrup (mixed together to make 1 tbsp), pumpkin pie spice, fresh blueberries, and grapefruit zest. It's a little eggy in consistency for me, but the flavor is amazing! - 7/11/13

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  • Incredible!
    13 of 13 people found this review helpful
    This is a great recipe! I added the tablespoon of melted butter to mine. I melted the butter in the baking cup and swirled it around to grease the cup, then put the remaining butter in the batter. I didn't have any S/F maple syrup, so I used DaVinci's S/F vanilla syrup. It needed 2 min. to cook. - 5/25/13

    Reply from REBECCAFRIEDMAN (6/8/13)
    sure, any SF syrup would work!


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  • Incredible!
    12 of 12 people found this review helpful
    Love this for breakfast or lunch. I added a little coarsely ground almond the second time, also delicious. Satisfying meal idea. - 1/13/13

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  • Incredible!
    11 of 12 people found this review helpful
    I add flax to almost all my baking items now. Also use whole wheat and soy flour. This really adds the protien to a recipie and they taste GREAT. Thanks for sharing this one. I especially love blueberries. - 4/9/10

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  • Incredible!
    10 of 10 people found this review helpful
    Delicious and super moist!! 90 seconds was perfect. Also tried using ground chia, flax & cocoa blend purchased at Whole Foods, and replacing nutmeg with cinnamon. Even better! Will be making again and again with variations! - 5/3/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    so glad you enjoyed and are having fun with variations! it's a super flexible recipe.


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  • Good
    6 of 6 people found this review helpful
    I wanted to rate the recipe as 4, but fat finger effect resulted in lower rating. Sorry about that. My modifications: one full egg, 1 tbs of lemon juice, 1 ts of sugar. 90 sec is the perfect time, then 2 min standing time. I can't believe how great it turned out without a trace of flour. Thanks :) - 9/30/14

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  • Incredible!
    6 of 6 people found this review helpful
    Just made twice.In a row.First time followed recipe as is, but had to sub in honey for SF as had none on hand.Quite good!Second time subbed 1 tsp stevia for syrup and used a whole egg to add back moisture.Made a taller, lighter muffin, but not enough stevia. Also nuked 2 min in 850 watt oven. Thanks - 7/29/14

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  • Incredible!
    5 of 5 people found this review helpful
    I'm a very picky eater, so this 'healthy' tasting muffin is delicious! I adjusted the recipe using other suggestions in the comments. A whole egg, no orange zest, honey instead of SFPS, cinnamon instead of nutmeg. I also added 1-2 drops of vanilla extract, and sprinkled powdered sugar on the muffin! - 8/13/14

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  • Incredible!
    3 of 3 people found this review helpful
    Great muffins and very filling. I make these frequently for quick breakfast. Only thing I changed is 1/4 tsp. each of cinnamon and nutmeg since the nutmeg can be overpowering. Also add a couple red raspberries and blackberries and microwave for 2 minutes. - 8/7/15

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  • 3 of 4 people found this review helpful
    4 WW pointsplus - 12/10/14

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  • Bad
    3 of 8 people found this review helpful
    I thought this was fairly terrible. I followed the directions exactly. It's like a strange quiche, not remotely muffin-like. The texture and appearance is very unappealing. It doesn't taste like anything really, there's just a vague hint of sweetness. Not recommended. - 9/1/14

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  • Very Good
    3 of 4 people found this review helpful
    Very tasty, easy recipe. I used a regular mug and should have used extra large but it still worked. I also substituted Agave for the syrup and used liquid egg white. I had to adjust my cooking time because of that. I think I used more than I should have. - 7/29/14

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  • Good
    3 of 3 people found this review helpful
    Good but doesn't look like the picture with the yellow mine is totally blue!!! - 2/28/14

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  • Incredible!
    3 of 3 people found this review helpful
    It was really tasty, easy to make and my kids even liked it! Even without flour it has a great consistency to it. Great Recipe! - 1/15/14

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  • Very Good
    3 of 3 people found this review helpful
    Chopped some frozen strawberries and it's amaaaaazing. Quick, easy, great tasting in the morning and quite the healthy energy boost. - 5/12/13

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  • 2 of 2 people found this review helpful
    Terrific...finally used my flax seed in a recipe instead of a smoothie.
    thanks you.
    - 7/31/15

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  • Incredible!
    1 of 1 people found this review helpful
    These are a great treat! hard to believe they are so good for you! thanks for sharing! - 8/2/15

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  • O.K.
    1 of 1 people found this review helpful
    I tried this recipe for breakfast. I have to say I'm not really a fan. Maybe I will try some of the ideas listed to make it a bit better tasting. - 8/4/14

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  • Incredible!
    1 of 1 people found this review helpful
    i loved it! thank you for sharing it! - 4/22/13

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  • Can you bake them instead? I'm willing to try microwave but just wondering about the oven?? - 3/13/17

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  • This looks great...can't weight to try it! - 3/6/17

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  • Easy and quick - 3/6/17

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  • I will have to grind my flax seed now! - 3/6/17

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  • It was OK. It looked nothing like the picture. Mine was much darker and had a bit of a slimy texture to it. I would rather not have a muffin verses making this. - 2/4/17

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  • Easy and flavorful.....I added a few more blueberries though. - 1/26/17

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  • This muffin is fantastic as is without any alterations. I have it just about every morning for my breakfast. Thanks for such a great recipe! - 1/24/17

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  • Surprisingly good for an easy microwave muffin.. I followed the advice of another review and did the whole egg. I have made lemon blueberry and orange cranberry muffins. My weakness is pastry, so this isn't the real sugary delightful deal but it is a pretty good substitute for my mornings. - 1/5/17

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  • I did not have frozen blueberries or oranges/orange zest, so substituted fresh blueberries and 1T orange juice for 1 of the sugar free syrup tablespoons. I have a small microwave, so cooked for 2 minutes. Delish!! - 1/3/17

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  • Delicious! A great Sat. am treat. - 9/27/16

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  • Mine didn't look at all like the photo either, so I question if the photo is just a regular muffin. It tasted pretty good, and was easy to make. I just added a whole egg though. - 8/24/16

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  • I made it and ate it. It was ok but I am not a breakfast eater and used to protein shakes for breakfast but found out those are so bad for me in my condition so I have to start somewhere. It wasn't bad. It was very filling and the dark berries are very good for those with thyroid conditions. - 8/3/16

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  • This was very good and took care of my craving for waffles & pancakes in a more healthy way. I substituted raspberries for the blueberries (personal preference), egg substitute for the egg white & added cinnamon & allspice. It was quick, easy and very tasty! Thanks for sharing. - 7/31/16

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  • quick, easy, and good! - 7/31/16

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  • Amazing muffin. It turned out light and very good, with a mildly sweet flavor. Will do often. So easy too. Did in a large Pyrex mug and it puffed up nicely . - 7/24/16

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  • is it possible to use flour instead of flax? Woukd the meassuremenst stay the same? - 7/10/16

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  • My first try at this. My blueberries sunk to the bottom, I used honey instead of syrup, and added a whole egg. I have a 700watt microwave so I cooked for about 2 1/2 minutes. It's light and fluffy, not real sweet but over all tasty. Think I'll chop the blueberries next time to see if that helps. - 7/3/16

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  • I didn't like this at all. In the future I will budget my calories and eat a real muffin instead. - 7/31/15

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  • Not worth the calories! Using honey didn't improve the taste. - 6/17/15

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  • 0 of 1 people found this review helpful
    noticed someone else said to use honey instead of rubbish like sugar free pancake syrup so when & if I get blueberries will do it with honey - 6/10/15

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  • Awesome! The men in my house won't eat healthy options so a dozen 'healthy' muffins always go to waste. This is perfect. I used 1/8 cup hemp protein powder and 1/8 flax to up the protein and used cinnamon instead of nutmeg because it's what I had. Fantastic, fast and easy! Thanks - 5/4/15

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  • Ok, so can someone help me.!? I cannot find flaxseed anywhere and I'd like to stick with what I know... How much all-purpose flour would I use in replace of the flaxseed..? Please and thank you...! :3 - 4/27/15

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  • How do I put this into my recipies so that I can just zip it into my food tracker? - 4/10/15

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  • Yes thanks for the recipe - I altered it a bit to suit my diet and it was very tasty - 3/9/15

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  • I made this with Honey today, just wondering if anyone has substituted Coconut Milk or Almond Milk for the Sugar-free syrup? - 2/18/15

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  • This was a tasty, healthy morning treat. I ground the flax seed myself and found it a little crunchy in the muffin. The texture was a little strange, but the flavors were great. I may add pecans next time or try different fruit. Will make again. - 2/4/15

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  • Bad
    0 of 1 people found this review helpful
    yuck, that's all I have to say after trying it. would rather never eat aNY muffin again in my life than have to suffer through that again. - 2/4/15

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  • I made this for the second time today.
    I also made some minor adjustments, such as using honey and a whole egg. I also didn't have baking powder so I subbed 1/4 tsp baking soda with 1/2 tsp lemon juice...and took out the zest....delicious
    - 1/20/15

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  • Instead of flax, can you use almond meal? - 1/13/15

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  • Sugar-free maple syrup is nasty stuff with no nutritional value. Get pure maple syrup and use it sparingly and you'll be far better off, health-wise, than if you use the artificially flavored stuff. Just my humble opinion! Otherwise, the recipe looks great! I can't wait to try it. - 12/25/14

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  • I liked it, it was just what I waned, but I am not sure if I will make this again. - 11/22/14

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  • 0 of 1 people found this review helpful
    Haven't tried it yet but will do as it sounds amazing and soooo easy! :) - 10/22/14

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  • Made this just as printed, except I had no zest on hand. 90 seconds was perfect, had a nice firm texture. Not quite sweet enough for me, so may try some of the variations I see here. I think this would be great with apple and cinnamon. - 10/22/14

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  • Wonderful! I added a couple of drops of vanilla and used carton egg whites. The mix was a bit dry (it formed a big lump around my spoon), so I added more egg whites until it was a little smoother. I just poured a little in and mixed it until it looked better to me. I will make this again! - 9/24/14

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  • Great recipe! I had to sub honey for syrup, as I had none. It's more like a cobbler than a muffin, but SOOOOO good! - 9/5/14

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  • I cooked this for a full 2 min and let it rest for about the same. Very good! My first time using flax for anything. My flax is mill ground. Thats all i could find. Worked fine. - 9/1/14

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  • Love this! I also made with raspberries, lemon zest and cinnamon and used a whole egg. I love the taste, speed and lack of mess afterwards. A real winner!! - 8/26/14

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  • Really yummy! I tried with frozen blackberries (didn't have blueberries) and it was a bit too wet. Tried again with extra orange zest and frozen cranberries...absolutely delicious! Now I finally have something to do with the giant bag of ground flax I have! Thanks! - 8/23/14

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  • I can't wait to try this! I love blueberry muffins, and now, I can have one anytime! LOL - 8/13/14

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  • The only change I made was to use Agave since I didn't have the syrup. It did not turn out anything like a muffin more like a bread pudding. Taste was good, just dissapointed it wasn't a muffin. - 8/10/14

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  • This was really good! Will make again! - 8/9/14

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  • This was very good. I do wish they would quit putting erroneous photo representations of the food on these recipes though. I would make this again...I actually used fresh blueberries since I had those---but I think I might try to bake it like a real muffin would also use cinnamon and less nutmeg. - 8/8/14

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  • My sister and I shared this recipe this morning and she immediately wanted me to send it to her. We loved the protein and fiber count and the flavor. Thanks. - 8/5/14

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  • Delicious!!! Thank You...... - 8/4/14

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  • I was wondering how much an ounce of frozen blueberries would be, but seeing the one comment about 1/4 cup sounds about right. Good way to get some flaxseed into me, and I'll try it again using raspberries with perhaps orange zest. Thanks for sharing -- it's a bit high in calories, but good stuff. - 8/4/14

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  • I love adding lemon or orange zest to this and instead of the sugar free syrup, I make a glaze out of sugar free jams. It is a hit with my family! - 8/4/14

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  • I don't have a microwave so I guess I can't try this recipe---is there any way I can make it in a conventional oven - 8/4/14

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  • Has anyone every tried this without the egg white? Wondering what I can substitute for that. - 8/4/14

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  • think I will give this a try as soon as I get the flax seed in house. wish folks didn't get so hung up on the photos not matching. isn't it the recipe that counts? thanks for the recipe. - 8/4/14

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  • i personally didn't like the taste of nutmeg so next time im going to use ground cinnamon. overall i really liked the texture and it seems really healthy because of the flax seeds. - 7/31/14

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  • Just tried this recipe last night - made two in a roll. Great tasting. - 7/31/14

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  • This was very good, I used lemon zest because I didn't have an orange. It was tasty. - 7/14/14

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  • I made this for breakfast this morning. My husband thought that besides the blueberries, there wasn't a lot of flavor. Overall, very good. I added a few sliced almonds to mine. I like a little crunch in my food. I may actually try it with a little lemon next time to amp up the flavor. - 6/14/14

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  • Wow. Interesting. The ground flaxseed alone makes the batter? We'll try this soon. Thank you. - 3/6/14

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  • I love this recipe for being fast and healthy. I agree that the photo is misleading, and it is much darker and differently textured than a normal muffin because of the flax. I'm not used to the taste of flax seed, so it was different than I expected, but I could get used to it. Overall very good! - 11/24/13

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  • are there some dry ingredients missing? - 11/7/13

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  • Thanks for this recipe! You rock! - 11/5/13

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  • I'm fairly new here but have got a LOT of good recipies for my health plan. this looks like a simple, easy snack. I'm going to try it today. Thanks - 10/22/13

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  • My muffins didn't seem to rise like I thought they should have. But they didn't taste to bad. - 10/10/13

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  • Hi! Thanks! I made this as written and it was really good. I'm going to try to get my kids to eat it. - 9/26/13

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  • I assume its okay to substitute raw honey, as I don't eat any artificial sweeteners? Can I use egg yolk, too - I understand that is where all the goodness A note that flax seed should only be purchased if it is refrigerated, and always ground fresh as it goes rancid very quickly which can be harmfu - 9/22/13

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  • Good job! Super healthy and yummy. I substituted agave syrup and used a ceramic mini loaf pan. It puffed up nicely in 90 seconds. A drizzle of syrup right after cooking was a nice touch. - 9/21/13

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  • I do not normally rate or comment recipes. But I want to thank you. I have been struggling with a wheat free life. I love muffins, but they ones in the store are pricey and high in calories. This is a great snack or addition to my Sunday breakfast. - 9/19/13

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  • I liked this recipe (made mine w/ golden flaxseed and egg beaters, and skipped the orange zest). While not the prettiest, it was surprisingly tasty, satisfying and filling. Quick and tasty. - 9/17/13

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  • Just made this muffin and ended up throwing it out. It definitely did not turn out like the picture and I did not think the flavor was good. Will have to keep looking at other muffin recipes because this isn't it. - 9/15/13

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  • So glad to find a recipe for muffins that doesn't require a muffin pan. And tasty to boot. - 9/15/13

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  • Enjoyed this recipe, thanks for posting it. I added a heaping tablespoon of whipped topping. Yummy! - 9/15/13

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  • Added a few pecans, a full egg, and pumpkin all spice and turned out wonderful! - 9/9/13

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  • Can you use gluten free flour for this recipe? - 9/6/13

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  • I made this today. It wasn't bad, I think it's just a texture I need to get use to. I think next time I will try lemon zest rather than the orange. Thank you for the recipe, very much appreciated
    - 6/23/13

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  • Is there supposed to be some regular or wheat flour in this in addition to the ground flaxseed? My muffins are much darker and not especially flavorful. - 6/4/13

    Reply from REBECCAFRIEDMAN (6/8/13)
    No, this is a glutenfree and very low carb version in which there is no flour. I did not put the picture on this recipe, I think Spark must have, that is definitely a stock image. A microwave muffin will not turn out that pretty, sorry!


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  • Good recipe. Mine came out darker than the picture also but was very tasty. My cook time ended up being 3 mins but my microwave isn't very powerful so that wasn't a surprise. This could easily be adapted for other favors. - 5/25/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    the picture is a stock image of conventional blueberry muffins that Spark attached to my recipe! Unfortunately a microwave muffin is not very photogenic. :-)


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  • Mine didn't come out like the picture. It actually looked bad. The mug I used wasn't big enough so I had blueberry juice all over my microwave. It took me longer to make this,but I'll try it again. Used Vermont syrup (30 cals). - 5/7/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    Some people make this with saran wrap covering it, and a small slit in the saran to allow steam to escape. The picture is not mine, Spark used a stock image of some conventional blueberry muffins - no way are microwave flax muffins going to look like ones that were professionally photographed! :-)


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  • I didn't realize that Walden Farms pancake syrup was sugar-free until after I made this. Since I didn't have that, I used sorghum molasses, adding 140 calories. It might be desirable to note that there is a REASON to use that specific brand, unlike some other ingredients. Yummy, though! - 5/4/13

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