The problem with these muffins is that they are too easy and delicious! The recipe itself is open to many variations, too. We do not keep self-rising flour at our house, so I added 1 1/2 t. baking powder and 1/2 t. salt. I made these twice in one evening! The first batch, for dinner, had whole wheat flour instead of white flour, and I baked them in 6 muffin tins. My family loved them. The second batch, for a lunch carry-in at work, I tripled all ingredients and used 1/2 all-purpose flour and 1/2 whole wheat. Also to this batch I added a bit of dill, just for fun, but it vanished into the dough and cannot be tasted. I baked in 12 muffin cups, and had to bake it longer because of the size. But everyone at work loved them, too; and my only complaint is that my "nonstick" muffin tin was hard to clean. :) Next time I might add shredded cheese, garlic, more dill, other herbs, cinnamon, raisins, pecans, or something else--not because they need it, for these biscuit-muffins are perfect alone, especially hot. Rather it's because they lend themselves to addition.
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The problem with these muffins is that they are too easy and delicious! The recipe itself is...