Reviewed: Jan. 25, 2012

The sugars burned and tasted funny. Was also very crumbly. Only cooked for 20 minutes so maybe only 15 minutes.

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Reviewed: Oct. 19, 2011

They were all right. a little too firm but that might have been me cooking them a little too long. The family enjoyed them but I don't know if I would make them again

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Reviewer:

celestialmegan

Cooking Level: Beginning

Living In: Putnam, Connecticut, USA

Reviewed: May 22, 2011

I had to make two substitutions because I was out of a few things--I used whole wheat flour instead of all-purpose flour, and molasses instead of honey. The muffins turned out DELICIOUS and I can't stop eating them! Will also try the recipe as written once I stock up :)

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LUCIES12

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Cape Coral, Florida, USA

Reviewed: May 15, 2011

This a great alternative to cornbread because it could be a side or a main dish, say for breakfast. I made a few revisions: cut the sugar to a rounded 1/3 cup, and instead of 1 1/2 cups of flour, I used one cup of bread flour and 1/2 corn of corn starch, a little trick for making it lighter and a little fluffier. One other change was I increased the baking powder to 3/4 tsp., wanted to make sure thy were fluffy enough. If you love the taste of honey, then you are sure to like these. Yum!

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Reviewer:

Sioux R.

Reviewed: Feb. 21, 2011

These are perfect corn muffins. Delicious and easy to make. Make no changes to this recipe. It's just fine as is! I baked these for 20 minutes.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Oct. 27, 2010

These were very good! We loved that the corn kernels broke up the muffin with pockets of moisture. Even my boyfriend, who doesn't like corn at ALL, had a second one. I didn't have frozen corn, but I did have no salt added canned corn, and it worked wonderfully. :)

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ilkaisha

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Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Jun. 21, 2010

These were great corn muffins even though I didn't follow the recipe exactly. I cut the amount of sugar and honey in half. I didn't want them to be so sweet. Used a combination 1/2 whole wheat flour and white flour and omitted the corn. I will never buy a box of muffin mix again.

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Reviewer:

gloria

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: New York, New York, USA

Reviewed: Apr. 25, 2010

We made these muffins and they are amazing and delicious! The are moist and chewy and have great flavor.

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elr921

Reviewed: Feb. 23, 2010

i'm not read to rate it just yet ... I made this recipe yesterday. I used agave syrup instead of honey and whole wheat pastry flour instead of whole wheat. I have substituted ww pastry flour in other baking recipes and had much success ... these were very dense and heavy. My husband loved them though. I want to try again before I give it an official rating.

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