Reviewed: Feb. 1, 2007

sorry, will not make this again. The biscuit mix part of the muffin was very weak in texture and the marmalade just made it even more unstable. If I hadn't used muffin papers, I wouldn't have been able to remove them easily from the tin. They taste ok, but you have to hold them in two hands with a napkin to eat it.

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Reviewer:

MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 13, 2006

I made these in mini muffin tins and cooked for 15-18 minutes. I added extra marmalade to the second batch to increase the sweetness. They were pretty good for a quick breakfast muffin.

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