Reviewed: Apr. 25, 2012

Thanks for this recipe. It is great. I did make a few minor changes. Used a little less sugar ( I don't like my muffins quite so sweet), 1/2 tbsp baking powder & 1/4 cup of olive oil for baking. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carol

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mount Juliet, Tennessee, USA

Reviewed: Apr. 19, 2012

These corn muffins were a bit too dry for our tastes, I see that some reviewers added an extra egg and that might be just what it needs. I would go with a bit more salt as well. This recipe gave me 12 very pretty muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Apr. 10, 2012

I've already used this recipe for cornbread several times and it always turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sweetpea

Cooking Level: Expert

Home Town: Winder, Georgia, USA

Reviewed: Mar. 13, 2012

These were simple and tasty. Not too sweet, and not to dense. Could have possibly added a bit more cornmeal to enhance corn flavor, but overall I was very happy with these. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anna-Bat

Cooking Level: Intermediate

Living In: Sunnyvale, California, USA

Reviewed: Mar. 11, 2012

it needs more sugar...and maybe its just me, but the mixture/batter stuck to the muffin paper...and i dunno, thought it would be more moist from the inside

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ingyassem

Reviewed: Mar. 9, 2012

Very tasty with slow cooked beans!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tblevins

Cooking Level: Intermediate

Home Town: Keller, Texas, USA

Reviewed: Mar. 1, 2012

Just right.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ejustpeachy

Home Town: Cottage Grove, Oregon, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 15, 2012

I added diced jalapeno and replaced the sugar with Splenda and honey to make them more diabetic-friendly. I also tucked some barbecue pulled pork into the center of the batter before baking. The muffins themselves were very good (although I might use buttermilk instead of regular milk next time) and they paired nicely with the pork.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bitterquill

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Feb. 10, 2012

This is an excellent base recipe. Upon measuring out my cornmeal, I realized I only had half a cup, so I filled out the rest of it with a little less than a quarter cup of farina (uncooked) and a little less than a quarter cup of rice flour, and then the reminder of the cup with a few tablespoons of brown sugar (then lessened the white sugar just a tiny bit later on in the to balance it out). Also added blueberries. This was my first time making this recipe and the muffins came out delicious! And this coming from someone who not only bakes a lot but is also very picky about her corn muffins lol. By the way, I buttered AND sprayed Pam on the muffin tins, just to be on the super safe side, the muffins popped right out and were perfectly golden :)

Was this review helpful? [ YES ]
0 users found this review helpful