Delicious muffins! I made changes based on previous reviews. Granny Smith apples were a slightly tart contrast to the super sweet sugary sweetness of the muffins and worked out superbly. I peeled and sliced mine, then send them through the food processor for a thick apple sauce consistency. I used 1/2 cup of white sugar and 1/2 cup brown sugar for the muffins, instead of 3/4 cup of white sugar. I also added a 1/2 tsp of vanilla flavor to the topping. On the advice of others, I only filled the muffins 2/3 full and had no issues. I also placed my muffin cups in a 9X9X2" baking pan, rather than a muffin pan. (Mainly because I can't seem to find it ANYWHERE!) But this did help catch any drippings from the muffin tops. The muffins just came out shaped like squares instead of pretty little rounds. But still taste the same :-) From this recipe, I made 18 medium-sized muffins.

Reviewed On: Nov. 22, 2009

So simple and easy to make! I rolled mine out thick and got thick biscuits. About 2" thick. Also, I did not have shortening, so I used vegetable oil. They were not as fluffy as my grandmother used to make them, but still delicious.

Reviewed On: Aug. 10, 2009

I used my cast iron skillet and cooked them under a broiler for about 10 minutes on each side after wrapping them in the nearly-cooked bacon. They were a hit with my house guests!

Reviewed On: Aug. 10, 2009