One recipe will be too runny and bake up heavy... That's why it pays to have cooking experience. Here's the recipe I use....no more trouble than the bisquick ones. 1 3/4 cups flour 3 tsps baking powder !/2 tsp salt 1/4 cup sugar Mix together: Then add: 1 cup milk 4 T. melted butter You can use oil but butter is better! 1 beaten egg 1/2 tsp vanilla Sprinkle 1/4 cup flour over 1 cup of blue berries and fold into batter. Bake 15 minutes at 400. Makes 12. Linda C

I'm not sure; I hope JasDip responds with how long she stores hers. I looked it up on Food.Com. One woman says she freezes hers in small portions and thaws it as needed. Another lady said she mixes it using 1 or 2 tablespoons of each ingredient to get smaller batches. Yet another person said, in the reviews, that she substitutes cocoa powder for the flour when she's going to use the coating for chocolate cakes of brownies. This is going to be the new staple in my kichen. Here is a link that might be useful: Read through the reviews.

Just curious about your camera settings - do you have your camera set to the highest settings? Not sure what that would translate to in Pentax syntax - but in Nikon, mine is set to Fine. I have also set the colors to "vivid". I shoot only in JPEG - I don't have the time to mess with RAW. I fiddled with it a bit, and saw no difference in what I was doing. I have both Prime and Zoom high quality Nikor lenses - the quality of the image with the prime lens is very noticable. Are your lenses new? Or are they older lenses made pre-DSLR? I know that some older lenses are compatible with the new DSLR cameras, but lack the vibration reduction of their new counterparts - and on that note - do you have the vibration (or stabilization) turned on on your lenses if applicable? Post processing makes a big difference also. I have seen some "ok" photos that had a "HDR Action" applied to them in Photoshop - and they went from OK to STUNNING!

I found it in an old post. I hope its the right one. I will also add it to Our Recipes. Jasdip's Blueberry Muffins - makes 9 large ones. 11/2 cups all purpose flour 3/4cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries, or 1/2 pint 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. 2.Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. Fill the muffin cups right to the top. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork. Sprinkle over the muffins before baking. 4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.