These muffins are great. Because I didn't have enough self-raising/all purpose flour, I used 2 cups wheat flour (the bread making type) and the muffins are still flavorful. I also didn't have any honey and used maple syrup instead. For cereal I used Kellogss All Bran cereal.

Reviewed On: Feb. 23, 2008

I made this muffins as a morning Valentine's Day treat. I am a relatively experienced cookie baker but this was actually my first attempt at muffins. I was definitely pleased with these muffins. I added the 1/2 cup sour cream, increased the sugar to 3/4 cup and used milk instead of butter milk. I am in the UK so for baking chocolate I used Dark Waitrose bars and for the chips I cut up Swiss milk chocolate bars. I always find the later is the best way to get really fresh, flavorful chocolate chips. My husband loved these!

Reviewed On: Feb. 15, 2008

I'm not an expert baker but I found these cookies extremely easy to make. I took into account the comments made about adding extra flour, cooking the cookies for longer and lowering the oven temperature. I did find it beneficial to add extra flour but found that 8-10 mins was adequate for cooking them. I did reduce the temp to 180 C, 350 F. This recipe, unusually, calls for teaspoon size cookies. I would imagine people who didn't take that into account had to cook the cookies much longer. Overall, these are awesome cookies --- I will use definitely use the recipe again. I would recommend cutting up chocolate bars of your choice rather than buying chocolate chip cookies.

Reviewed On: Jan. 13, 2008