Reviewed: Apr. 4, 2013

was skeptical as batter turned out runny...but ya...patience not my strong point..well worth the 28min..xtra 2 mins to turn golden brown..:-))

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Reviewer:

Alleta

Reviewed: Dec. 15, 2012

I loved this Recipe. Instead of using Jam I used cinnamon apple sauce. Also I only baked them For 15 min. My whole Family loved them!

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Reviewer:

bug919

Cooking Level: Intermediate

Reviewed: Nov. 12, 2012

I would not use this recipe again. The results were a strange texture and a bad taste. I followed the recipe as written. I'm surprised the overall rating is so good.

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Reviewer:

MagDukes

Cooking Level: Expert

Reviewed: Jan. 5, 2012

better with homemade jam than store bought.

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Reviewer:

Brianne

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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Reviewer:

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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Reviewer:

silenceinwinter

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Living In: Seattle, Washington, 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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Reviewer:

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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Reviewer:

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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Reviewer:

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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