Reviewed: Oct. 12, 2009

Ahh two of my favorite breakfast flavors in one yummy muffin! I had this recipe years ago and lost it so I am very thankful that you posted it here! These muffins are fabulous!! I did not change a thing but used thick cut fresh bacon and fried it rather than in the microwave-a little more time but worth it:)

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ksdsm

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Reviewed: Mar. 1, 2009

These were very good. I added a few more slices bacon, 4 TBSP slpenda brown sugar mixture, and I didn't have real maple syrup so I used pancake syrup. Still turned out Yummy!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 7, 2008

These muffins were good! The problem I had was that my batter seemed unusally thick. So I added extra milk (maybe a 1/3 cup extra) and extra maple syrup (took it from the stated 2/3 cup up to maybe little more than a cup) until it was my desired muffin batter consistency. I also tasted the batter before baking and wanted these to be a little sweeter so I threw in a large "pinch" of brown sugar. These smelled sooo good while baking. They were my desired sweetness, and weren't dry at all. I will say that they are better eaten fresh out of the oven. I didn't think they were as good cold.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 26, 2008

I cut this recipe in half. Instead of using half an egg, I used a whole egg, cut out the vegetable oil and used two tablespoons of butter instead. I also used a little maple flavoring. These turned out really well. An interesting twist on your average breakfast muffin. The kids really liked them. I'll be making these again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 20, 2008

Love these muffins! I am a big fan of sweet and savory combinations, and always love real maple syrup with my bacon and sausage. A few modifications: I added a teaspoon of maple extract to punch up the flavor without adding extra calories and actual syrup, and then added 1/8 cup Splenda brown sugar mixture (equals 1/4 cup regular brown sugar). Delish!

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annamikemc1

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Reviewed: Jun. 6, 2007

these muffins were good but a little dry moist at first but then they just were to dry

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xX$w33t cupc@k3Xx

Cooking Level: Expert

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Reviewed: May 1, 2007

These are great as mini-muffins also! My daughter loves them! To sweeten them up a bit more, add about 1/4 of brown sugar.

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FARLEYJEAN

Cooking Level: Expert

Home Town: Lebanon, Oregon, USA

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Reviewed: Dec. 4, 2006

These were fantastic!! Husband thought they were brilliant and I took the rest to a breakfast where they were gone in minutes. Definitely a keeper! Only thing I did was to use Maple Golden syrup and to add 1 tsp of vanilla. Thanks for a great recipe!

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