Reviewed: Mar. 4, 2003

These were great. For breakfast, with pasta, soup or salad. I doubled the bacon and cheese. I only used about 1/3 the garlic, maybe a little more. And I used about 4 TBSP of chopped fresh green onions, instead of the chives. A definate keeper. My family loved them.

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15 users found this review helpful

Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Oct. 30, 2005

I made these muffins several times and everybody loves them. I usually add a little more milk to my dough.

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1 user found this review helpful

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 28, 2000

Very good but next time I will add a lot more bacon and cheese and I will use fresh green onion in place of the chives.

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5 users found this review helpful

Reviewer:

ROSE COOK

Reviewed: Dec. 16, 2000

These were really good but I would use less garlic for a breakfast muffin.

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3 users found this review helpful

Reviewer:

AUNTYLENE

Cooking Level: Expert

Living In: Swift Current, Saskatchewan, Canada

Reviewed: Sep. 4, 2001

I made these for a brunch. They were gone fast. Everyone loved them. I should have made more. Only thing, I would add more bacon the next time.

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5 users found this review helpful

Reviewer:

PFWS

Reviewed: Nov. 15, 2001

Beautiful muffins which took no time to cook.... I substituted garlic for vegeta (multi-purpose vegetable seasoning powder), taking care to reduce the salt... YUMMY !!

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9 users found this review helpful

Reviewer:

ELINWEE

Reviewed: Mar. 17, 2004

These turned out great. I served them to 15 people for breakfast and received lots of compliments on them. I left the recipe exactly as is and it seemed to turn out perfectly.

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2 users found this review helpful