Delicious muffins! I tweaked the recipe a bit by adding about a 1/4 cup extra of cream (this was because the dough was incredibly thick when it came to combing the wet and dry ingredients together.) I used a 24 mini muffin pan instead of the standard 12. They came out fine with the cooking time recommended. The only thing i found was that the muffins tasted and had a very similar consistency to a scone. Regardless, they tasted amazing.

Reviewed On: Mar. 4, 2009