Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.

I missed it! Looked a couple times and then got busy. I wondered if you were gone Laurel!

Rutabagas are so good, but we don't eat them often because they're so hard to peel. Plus the put that wax on them and that sure doesn't help. My DSis#1 told me an easy way to do it, so I'm sharing. Line a microwave save bowl with two layers of plastic wrap. Put in the rutabaga and cover lightly with more plastic wrap. Cook until you can stick a knife into the middle (she cooked 2 and it took 15 min.). Remove from microwave, let cool until you can handle easily, cut in 1/2 and let rest cut side down until completely cool. Then the peeling comes right off.

Thanks, Lindsey_CA! sheilajoyce, I guess mine is another version, because I added the cheese. I also used the convection feature on my oven, so reduced the baking time. As someone noted on the other thread, they're much like Hasselback potatoes, but easier--with the Hasselback potatoes one needs to be careful not to cut completely through the potato. Here's the link to the discussion on the other thread: Crispy Potato Roast I'm ashamed to admit that I ate three potatoes, and scraped every last bit of crispy crunchy cheddar cheese from the baking dish. :]