Excellent with some changes (of course). I had a lot of ripe apricots, so I chopped them and cooked them down with some sugar then added that to the batter instead of the dried apricots. I added nutmeg to the dry ingredients and also added a streusel topping to give them some crunch. I also substituted 3/4 soy milk for the buttermilk since I didn't have any buttermilk. Oh and they took about 19 minutes to cook. They turned out delicious and made 12 perfect plump muffins.

Reviewed On: Jun. 1, 2009

I've made this recipe several times and they always come out moist and tasty. I've made them as rolled sugar cookies. I've also rolled the dough into balls and rolled in either rainbow sprinkles or cinnamon sugar (so they're like snickerdoodles). Every time I made them my friends and family couldn't stop eating them. For those who had trouble rolling them out - I place the dough between 2 sheets of saran wrap and roll flat and then put it in the fridge/freezer for an hour or so before cutting them. This always works for me.

Reviewed On: May 22, 2009

Extremely moist and tasty. I added 1/4 cup honey to the wet ingredients before combining them with the dry ingredients. This gave the corn bread a wonderful honey flavor. Best corn bread I've ever made!

Reviewed On: May 22, 2009