This was even better than I thought it would be. I wasn't sure about the added sugar, but it was just right and made for a really nice combination of flavors. It was a big hit at the potluck I took it to & I only got a little bite of my dad's because it was already gone by the time I got to it.

Reviewed On: Aug. 4, 2009

Made this for a friend's wedding reception and it was better than I expected. I probably used more salmon than it called for, and will use more in the future when I make it as a sandwich filling. I was worried when I first made it because it was kind of bland, but it was definitely better after setting in the fridge overnight.

Reviewed On: Mar. 5, 2009

These were really yummy. I used 2 1/2 c. WW and 1 c. white flour and 3 whole eggs. I did some in a regular sized muffin pan with paper liners and some in a jumbo pan that I oiled. The paper ones stuck like crazy, but the non-paper ones came out of the pan beautifully. I know it may add a smidge to the fat, but it's worth it for me to not loose half the muffin to the liner.

Reviewed On: Aug. 25, 2008