Reviewed: Nov. 17, 2009

Not something that I'd make all of the time since it took over an hour to make a double batch, but everyone really liked them. Although I'd be willing to eat them for breakfast, I'm not sure that I'd call them a breakfast muffin. Also, they remind me more of drop biscuits than muffins and didn't cook for nearly as long. Mini-muffins took 12 minutes and full size muffins took 16 minutes. After reading that some other cooks found the recipe a bit bland, I made these changes: 1. I increased the amount of Parmesan, garlic, & chives by about about half again. 2. I substituted buttermilk for the milk and added a bit more to make up for the extra thickness 3. I used the bacon fat instead of the oil I might make them next time w/o the bacon. If I did, I think that they'd remind me of the Red Lobster biscuits.

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KSTOUT13

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 18, 2009

Next time, I will leave out the added salt. Between the condensed soup and the grated parm, I think they will be salty enough as is.

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TelmahQ

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Reviewed: Mar. 15, 2009

Wow this smells and taste good!

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Daniel

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Reviewed: Jan. 16, 2009

How could people write that these are bland? Surely they couldn't be. But they are. Somehow all the bacon and chive is lost in these. I even put extra of both because I didn't have enough of either to bother saving. Didn't hate these, but won't try again.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 17, 2008

These are always a huge hit when I make them. I double the cheese, and use mini-muffin pans and they are always gone in minutes. They are a great side to a meal or alone for a breakfast muffin. Thanks for the recipe!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Oct. 20, 2008

These had great flavor! I have to say though that these are very time consuming to make (longer than the 15 minutes stated) so I most likely won't add them to my regulars. I would reccomed warming any leftovers before you eat them to get the most flavor out of them!

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Aug. 18, 2008

I thought the cream of mushroom soup was the last flavor left on your tongue with these muffins. IMO this is not a breakfast muffin and even though we are big fans of mushrooms, did not think they complimented with the other flavors, so I doubt that we would make for a dinner side, either.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Aug. 13, 2008

these came out just way too bland..won't make them again.

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Sea Dance

Cooking Level: Expert

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Reviewed: May 19, 2008

So Good! i made them for a cook out as the bread with ribs and they where great. I also made them for my hair dresser earler that day and she ate 3 in the span of only 10 min. so easy to love that just mixing the wet and dry then mixing them to geather is easy. i will be making them again. Next time i am going to try to make them without the sugar and make them with apple sause to skip the 1/2 cup of vegi oil. not to good for you! i will let you all know. THANKS FOR A GREAT RECIPE!

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Natie Anne

Cooking Level: Beginning

Home Town: Naperville, Illinois, USA

Living In: Lemont, Illinois, USA

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Reviewed: Feb. 17, 2008

Made these this morning and they were pretty good. I used whole wheat flour instead of white. Next time I might do half and half. I also used half oil and half applesauce, to cut down on the fat content.

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CROWLAND

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Reviewed: Feb. 1, 2008

Mine are in the oven now, I messed with the recipe a bit: Instead of bacon I used a handful of chopped white onion, instead of condensed soup I used a bit more milk and chopped parsley instead of chives. I have made them with bacon before just wanted to try something different. We'll see how they come out!

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SamUK

Cooking Level: Beginning

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Reviewed: Jan. 8, 2008

YUMMMM! I made 30 mini muffins to bring to my MOPS meeting tomorrow. I baked for about 10-15 minutes. My family and I just had to each have one, since they smelled so good while baking. The outside was nice and crisp while the inside was moist and soft. It's a perfect breakfast food for me since I don't care for sweets!

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Oct. 31, 2007

These were at hit at Sunday School. Hve made several times with slight variation due to ingredients on hand. I have substituted finely chopped ham for the bacon since I did not have time to fry the bacon. I have also used all cheddar cheese and no parmesan cheese (kids beat me to it in the frig...you've been there). The turned out great with booth changes. Great alternative to a sweet breakfast treat.

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StephanieSuz

Cooking Level: Expert

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Reviewed: Jun. 10, 2007

These are awesome. I made a batch because I had some bacon left over from another recipe, and these looked pretty good. These are *definitely* going on the list to make regularly now. Excellent.

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Joe Mayer

Cooking Level: Beginning

Living In: Medford, Oregon, USA

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Reviewed: May 13, 2007

My kids really enjoy these. Whenever my husband goes out of town and I become the single working mom getting 3 kids off to daycare/school, these are great!! Bake on Sunday, freeze and they last the week!! I put fresh chives in and 1/3 - 1/2 cup Hormels precooked bacon.

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KESMIK

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Reviewed: Oct. 23, 2006

L really liked these, but for some reason, my first batch was prone to falling apart. I used applesauce instead of oil in the second batch & they came out much better. (Applesauce instead of oil helps to cut back on fat, but still bakes up just as well.) This is a great morning treat served with omelets for a house full of people!

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HERMIEN

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Branson, Missouri, USA

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Reviewed: May 30, 2006

Really great recipe. Wonderful combination of flavours. I gotta say, I never woulda though to use mushroom soup in muffins, but it works very well. Yum! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 29, 2006

These were a huge hit at our house. To lower the fat content I used Cabot 50% lower fat cheddar, egg beaters, skim milk and 98% fat free cream of mushroom soup. To increase the flavor I used 1/4 cup of snipped fresh chives. I think the fresh chives really made this dish and if you have them available I would strongly recommend them.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Mar. 19, 2006

These were very good, I didn't have chives so I substituted a teaspoon of onion powder and a teaspoon of dried dill for color. The flavor and texture were excellent.

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