Reviewed: Jan. 5, 2012

better with homemade jam than store bought.

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Reviewed: May 26, 2011

Great way to use up my extra fruit jam from last season! Thx. I cut sugar to 1/3 c, and baked at 350 degrees. Almost a cornbread texture.

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Mar. 15, 2011

Some of the BEST muffins I have ever made or tasted! Absolutely delicious and super easy to make! I too ran a little short of jam so I added a few scoops of peanut butter. It added so much flavor and really made the muffin! very cakey and sweet. I also was worried that the flavor would not be strong enough (because I used Japanese marmalade) so I made a quick orange glaze to put on top. Even though it was not needed, it added a special something to the muffins and really made them something extraordinary!

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silenceinwinter

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Living In: Lake Tahoe, California, USA

Reviewed: Mar. 9, 2011

These turned out really delicious. Because I didn't have enough jam, I used half a cup of strawberry jam and half a cup of frozen strawberries (that I defrosted and chopped up). It worked out really well, and when I make these in the future I'll do the same thing.

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neslo

Reviewed: Feb. 8, 2011

These were fantastic! I followed the recipe exactly, the only thing I changed was the cooking temperature. I made it 325-350, for 20-25 mintes. I used strawberry seedless jelly!

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sokosokosoko

Cooking Level: Beginning

Home Town: Medford, Oregon, USA

Reviewed: Oct. 13, 2010

fun to make, and pretty tasty, but there i couldn't really taste any jam... i used 1/2 cup of strawberry jam, and 1/2 cup of mango jam

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emmableu

Reviewed: Sep. 27, 2010

So easy and versatile. I swapped out 1/2 cup flour with bran flour, used hemp milk instead of dairy, used pureed leftover peach baby food and a handful of blackberries instead of jam. To make sure they weren't leaden after all that swapping, I added another egg and a 1/4 tsp more baking powder. They were awesome. My only comment was they were not sweet like you would expect. Adding a bit more sugar or honey would've made the peach flavor pop more and mask the bran flour taste.

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moonlighting

Reviewed: Sep. 14, 2010

Well we forgot the milk. WE used blackbery jam and came out with REALLY ugly but not too bad muffins. :) Will try again WITH milk.

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Paige

Cooking Level: Intermediate

Reviewed: Sep. 12, 2010

These were so incredibly tastey & easy to make. I used Apricot preserves which made the muffins a tad too sweet. I will be sure to cut back on the sugar next time but I'll definitely be making these again... Thank you for the recipe!

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Dubya

Reviewed: Sep. 3, 2010

Due to my food allergies, I replaced the egg in this recipe with ener-g egg replacer, and it turned out wonderful. They were super easy to make, but I gave them 4 stars instead of 5 because the recipe needed a lot of changes. I baked my muffins at 350 degrees F for 27 minutes. Also, I added about 3 Tbsp soynut butter (peanut butter substitute), 1 tsp cinnamon, 1/2 tsp vanilla, and 1/2 cup of enjoy life chocolate chips.

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