"To those having trouble getting souffles to rise, it probably means you are not being gentle enough when folding in the egg whites. Since I hate taking forever carefully folding egg whites into souffle mixtures, do what I do: add 1/8 teaspoon cream of tartar per egg white (so 3/4 teaspoon in this recipe) along with the salt, before mixing. This "

"These muffins are great...but to make them perfect, do two things:
1) Add 2 tsp of lemon zest with the vanilla and sour cream and milk
2) After the muffins cool, brush the tops with a little bit of melted butter then roll them in some granulated sugar.
These are the best muffins i've ever had.""