We really liked these, but I did add some spices due to previous reviewers stating they were a little bland. I mixed in garlic powder and then after they were done baking, I brushed the tops with melted butter and parsley.

Followed the recipe with the exception of adding in a little more cheese than called for. The tender texture of these muffins is excellent. The next time I make these, I will go with other reviews and add garlic powder, onion powder, more salt, etc... They are a little bland as written. Hubby and kids said they liked them but wished they had a little more flavor. We did enjoy trying the recipe and will make them again with some added spices. Thanks for sharing!

I followed the recipe exactly and the muffins turned out okay. The texture was good but something seemed to be missing in the flavor. I think that if I were to add garlic powder to the dry ingredients before mixing, they would taste similar to Red Lobster's biscuits.

We LOVED these muffins! I made the recipe as written, except for adding 1/2 tsp. garlic powder to the mix. The batter smelled amazing and they smelled even better while baking. I topped them with a little cracked black pepper before baking also. We really enjoyed the kick from the pepper. I also think that these would be wonderful with pepperjack cheese. The only thing I think next time is that I would add a little more salt to bring out the flavors more, but other than that, this recipe is a definate keeper! Thanks for sharing. :)

I can't tell you how DELIGHTED I was with this recipe!!! These were perfect little savory muffins. I made half a recipe (beat the egg and measure 2 T./ 2 T. = half an egg). I didn't have buttermilk, but used the standard substitute (1/2/ T. vinegar and milk to measure 1/2 cup for my half recipe; stir and let it sit for 5 minutes). I used seasoned pepper because it has a little color to it. I used some of my leftover egg to brush over the tops of the muffins and sprinkled them with a little more seasoned pepper before baking. The muffins had tops that were nicely rounded, golden and shiny from the egg, and pretty to look at with the extra pepper on top. Oh, and did I mention YUMMY!! Give these little gems a try!!

These are not bad. Quite a subtle flavour but a nice change from the usual sweet muffins.

With a few additions these taste just like Red Lobsters muffins. I use the recipe as is but I add 1/4 tsp of garlic powder to the batter. I drop them on a greased cookie sheet. When they are done baking I brush with a combination of 2 Tbs melted butter, 1/4 tsp dried parsley flakes, 1/2 tsp garlic powder, and a pinch salt.

This poor recipe hasn't been given a fair shake! With only two reviews, both more than two years ago, and a relatively low average rating, I was determined to rescue this recipe and help change that. To address those reviews: the batter was thick because muffin batter IS...also, no one ever accuses bread of being bland, so I didn't hold that against these muffins either. Finally, cheddar never really does contribute a powerful flavor. It's sublime and mellow! That said, I made two batches - one exactly "as is," the other "spiked," and in my opinion both were delicious and moist, the perfect accompaniment to soup, chili, a comfort food meal, or just on its own - but each is different. As written, it's a home-style, mildly flavored muffin with just a tinge of a bite from the pepper - wonderful. Embellished, it's that muffin's spunky counterpart. For this version I added 1/2 tsp. Sazon seasoning, 1/4 tsp. garlic powder, 2 T. chives and 1 T. dried dillweed. I didn't use liners, just sprayed the pan with Pam. I got 10, lovely, golden brown muffins, which took only 17 minutes to bake, and while they were baking the aroma was intoxicating! I can't tell you how these tasted once they were cooled - I didn't wait that long. Nor can I tell you how they tasted without the butter I slathered them with. What I can tell you is that made as is, as my modified version, or with any variety of seasonings or herbs, this is a wonderful, savory muffin that should no longer be ignored!

I followed the recipe exactly, but the batter turned out extremely thick -- more like biscuit dough than a muffin batter. Consequently, the muffins turned out to be very dense -- and oddly bland, considering all the pepper and cheddar in them. I'll probably try these at least once more, maybe adding more buttermilk.

Very tasty muffins and easy to make in a pinch. I had to substitute buttermilk with milk and vinegar and sugar for honey but they still turned out.