This is so good it has to be evil. BUT MAKE SURE YOU DON'T OVER REDUCE THE CARAMEL! I did and by god they were to sickly too eat. It needs to be still runny, runny enough to *pour* over the shortbread. I recommend waiting for shortbread to cool completely, then refrigerating overnight to enable the caramel to cool very quickly when you pour it on, (so it doesn't soak through the shortbread and make a big sticky flop). My second batch was heaven. I also used 5ml of natural caramel essence to the caramel before reducing. It was heavenly.

Reviewed On: Apr. 8, 2008

They certainly didn't come out very nice for me, & I followed the recipe to a tee. They were flat and too sweet. Btw I have a sweet tooth!

Reviewed On: Apr. 4, 2008

With my alterations, these were the best savory muffins I have EVER tasted. I used 1 tablespoon of sugar, instead of 1/4 cup. I used 1 teaspoon of paprika instead of cayenne pepper, and I used a lot of grated cheddar , it would have been about 350 grams. I also added an extra 1 teaspoon of baking powder, because I know having a lot of bacon and cheese in them, they would struggle to rise... and the final touch - half a teaspoon of crushed garlic. This made them absolutely divine. I will be suprized if I ever try another savory muffin recipe again!

Reviewed On: Mar. 29, 2008