Reviewed: Mar. 8, 2012

I thought these were pretty good. Made mine with apricot preserves. I doubled the recipe so I would have enough for leftovers. I subbed half of the butter for applesuce (1/3 c butter, 1/3 c applesauce in a double recipe) These had a texture similar to cornbread. Will definitely make again. Thanks for sharing!

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Reviewer:

treenickel

Reviewed: Jan. 14, 2012

These were really good! I made a few changes - used more jam as recommended, some wheat flour, almond milk, part coconut oil/part butter. I also cut the baking soda to 2 tsp to make them less dense, and they had a cornbread-like consistency. They were also totally done at 20 min. Maybe do a touch less next time.

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 27, 2011

Couldn't help but notice half the people trying this said it had the consistence of cornbread; the other half said it was cakelike. Result? I HAD to try recipe and find out for myself (grin). Halfed recipe, substituted 1/3 butter for applesauce, eyeballed jam, and came out with muffins that had a crumbly cornbread like exterior and a moist cakelike interior. Cracked me up. I like :)

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Reviewer:

Litegal1

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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Sep. 26, 2011

These muffins are very cake-like and sweet. I personally prefer a "healthier" style of muffin that tastes more like breakfast than dessert. That being said, my family absolutely loved them and ate them up quickly.

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Reviewer:

BURBUJA0512

Reviewed: Nov. 12, 2010

Quick and easy- I did not have a lemon so I used a cap full of vanilla. The family loved them

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Reviewer:

Sweet B

Reviewed: Nov. 12, 2010

Smells and tastes like pancakes or thick biscuits to me. I used black raspberry jam which gave it a delicate sweetness. I cut back on the sugar slightly too. I made 8 big muffins instead of 12 mini muffins. Probably won't make these again, they tasted too much like a biscuit than a muffin.

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Reviewer:

LBARB001

Cooking Level: Intermediate

Reviewed: Nov. 10, 2010

These were a little denser than I like, but still delicious. I made them at night with the intention of having them be a quick and easy breakfast before school, but I kid myself if I think *anything* baked will last more than an hour in this house! :-) My husband and son inhaled them and I had to hide some to have any hope of having some for breakfast. I used applesauce in place of the butter, orange extract instead of lemon peel, and sugar free preserves. Next time I'll cut back on the sugar, use WW flour, and double the amount of preserves since the recipe doesn't call for nearly enough.

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Reviewer:

AmalAmer

Cooking Level: Expert

Living In: Salem, Oregon, USA

Reviewed: Nov. 8, 2010

My kids enjoyed these muffins. I have 1 who loved blackberry jam, so I filled 1/2 with blackberry and 1/2 with strawberry. The blackberry ones definitely turned out better looking. When the strawberry ones were cut, you couldn't even tell there was jam in them. I didn't use liners, just greased the muffin tin and they all came out just fine. They all ended up gone at the end of the weekend with all my kids happy.

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