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	<title>Comments on: breakfast</title>
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		<title>By: corinne</title>
		<link>http://corinnedeorsay.com/blog/2009/07/13/breakfast/comment-page-1/#comment-158</link>
		<dc:creator>corinne</dc:creator>
		<pubDate>Tue, 21 Jul 2009 19:57:11 +0000</pubDate>
		<guid isPermaLink="false">http://corinnedeorsay.com/blog/?p=314#comment-158</guid>
		<description>Baking powder is just baking soda with creme of tarter or something.  I researched the difference the other day.  Apparently baking powder just has acid for the soda to react with already mixed in.  I&#039;m glad you tried making the muffins.</description>
		<content:encoded><![CDATA[<p>Baking powder is just baking soda with creme of tarter or something.  I researched the difference the other day.  Apparently baking powder just has acid for the soda to react with already mixed in.  I&#8217;m glad you tried making the muffins.</p>
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		<title>By: Gina (jessie's sister)</title>
		<link>http://corinnedeorsay.com/blog/2009/07/13/breakfast/comment-page-1/#comment-150</link>
		<dc:creator>Gina (jessie's sister)</dc:creator>
		<pubDate>Thu, 16 Jul 2009 22:01:48 +0000</pubDate>
		<guid isPermaLink="false">http://corinnedeorsay.com/blog/?p=314#comment-150</guid>
		<description>I made them! But soon found out baking soda and baking powder are NOT the same. blast. But I could taste the potential! I plan to try again!</description>
		<content:encoded><![CDATA[<p>I made them! But soon found out baking soda and baking powder are NOT the same. blast. But I could taste the potential! I plan to try again!</p>
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		<title>By: crin</title>
		<link>http://corinnedeorsay.com/blog/2009/07/13/breakfast/comment-page-1/#comment-149</link>
		<dc:creator>crin</dc:creator>
		<pubDate>Tue, 14 Jul 2009 01:36:01 +0000</pubDate>
		<guid isPermaLink="false">http://corinnedeorsay.com/blog/?p=314#comment-149</guid>
		<description>They&#039;re rather moist.  The oat flakes all but disappear and your left with a yummy cake like- muffin.  Not crumbly at all.   I&#039;m wondering if i can make them fluffier.  They would probably be amazing with slightly overripe mashed bananas.  Also switching out white sugar for brown might be really good too.</description>
		<content:encoded><![CDATA[<p>They&#8217;re rather moist.  The oat flakes all but disappear and your left with a yummy cake like- muffin.  Not crumbly at all.   I&#8217;m wondering if i can make them fluffier.  They would probably be amazing with slightly overripe mashed bananas.  Also switching out white sugar for brown might be really good too.</p>
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		<title>By: Jessie</title>
		<link>http://corinnedeorsay.com/blog/2009/07/13/breakfast/comment-page-1/#comment-148</link>
		<dc:creator>Jessie</dc:creator>
		<pubDate>Tue, 14 Jul 2009 00:02:39 +0000</pubDate>
		<guid isPermaLink="false">http://corinnedeorsay.com/blog/?p=314#comment-148</guid>
		<description>oo this sounds like ideal lab snacks for next year. are they at all dry? oaty/branny things scare me a little. i bet they would be amazing with bananas.</description>
		<content:encoded><![CDATA[<p>oo this sounds like ideal lab snacks for next year. are they at all dry? oaty/branny things scare me a little. i bet they would be amazing with bananas.</p>
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