Reviewed: Sep. 28, 2009

awesome!!!!!!!! love them, will make again!!!! made 12 very large muffins...didnt change a thing!

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chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 3, 2009

these turned out fantastic! i did not have tomatoes in my house, so i diced up a garlic clove & tossed that in there instead. i used chopped red onion instead as well. great recipe, works fantastic in the lunch box!

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aeval

Cooking Level: Intermediate

Home Town: Falmouth, Maine, USA

Living In: Westbrook, Maine, USA

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Reviewed: Apr. 13, 2009

Tasty. Although, instead of the oil soaked sun dried tomatoes, I just rehydrated 1/2 cup of dehydrated ones making about a cup of plump sun dried tomatoes.

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AarCanada

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Reviewed: Feb. 13, 2009

They were very good! I used ofcourse Gouda cheese (I live in Holland) My husband and son (3 years) liked them a lot. Thank you for sharing this recipe.

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Natasha

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

Very yummy muffins...and defenitely create your own!!! I added some parmesan cheese for extra cheese flavor, very versatile, 15 min is perfect, no more! will be making these again!!!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 3, 2008

Delicious! All my boys munched these down, 17 months, 5 years and 40 years (husband). It may have just been 4 stars, but I gave it 5 because of the versatility. You can vary the 'pizza topping' ingredients all you want. I did replace some of the white flour with white whole wheat and cornmeal like others suggested. The texture was great. Next time I make these I will make a kid batch and an adult batch. Then I can add garlic and onions and pepper flakes! Oh my.

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Jan. 19, 2008

Great recipe, similar to the one in the Chatalaine Magazine. I added a cup of diced pepperoni, I fried them first then added it to the batter, delicious!

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DAVES_POOKY

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 6, 2007

Quite tasty. I added a can of diced tomatoes with chipotle peppers, made them VERY moist. Sprinkled mozzarella cheese on top. Yummy!

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Kara

Cooking Level: Beginning

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Reviewed: Oct. 27, 2007

I too left out the sun-dried tomatoes, and the were delicious.

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Dana

Cooking Level: Beginning

Living In: Fillmore, California, USA

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Reviewed: Feb. 22, 2007

These were pretty good. maybe a little wet. I think I was worried about the dryness and over compensated. Used some sun dried tomato bruschetta in place of the tomatos (couldn't find what the recipe called for). Proabably won't make again though.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 12, 2007

So Good! They only needed 15 minutes, any longer I can see why they could be dry.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Nov. 2, 2006

These muffins were a good idea but pretty dry. You might be better off making french bread pizza as a side dish. It would take less time too.

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geneen

Cooking Level: Expert

Living In: Santa Clara, California, USA

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Reviewed: Sep. 4, 2006

These are really good, i omitted the onions and added pepperoni, salami and ham (making meatlovers muffins) this is a good base recipe which you can tweak to your liking, ham and pinapple is next on my list. Thanks Karen, simple low in fat (when using low fat cheese) and tasty!

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 3, 2006

Delicious! It was a little cheesy for me, but I think that's because I tried halving the recipe and accidentally mismeasured the cheese...so yeah that was my bad. But on another note, I do think it's worth noting that the instructions regarding the incorporation of the buttermilk+eggs and the dry ingredients is a little vague

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Michelle

Home Town: Torrance, California, USA

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Reviewed: Aug. 25, 2006

Very good and easy. I added a tablespoon of garlic powder with parsley to the dry ingredients. I also added a tablespoon of chopped green chilies and some finely chopped pepperoni when I added the sundried tomatoes. In answer to Amanda...I combined the flour mixture and egg/buttermilk mixture before spooning into tins. I made 20 with one batch and did not have a problem with the cheese overflowing. This is definitely a keeper!

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Myra

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Reviewed: Aug. 24, 2006

These sound great, but do you add the buttermilk/egg mixture to the other bowl or do you brush the tops of the muffins with it?

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Amanda

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Feb. 20, 2006

These are very adaptable to changes, just like pizza. Add your favorite toppings. I substitued part of the flour with 1/2 c whole wheat and 1/2 cup corn meal. I used less cheese and added green pepper and pepperoni. Very quick, adds a flavorful side to a simple meal. I also used soured milk (milk and vinegar) in place of the buttermilk with no problems, and I like that there is no fat other than the pizza toppings.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 13, 2005

Very yummi. I made 14 of them. I added stuffed olives, jalapenos peppers and some extra tomatoes. They were great. I filled the muffin cups almost to 3/4 and that was a mistake :), cheese spread all over my pan. But still delicious.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jan. 27, 2005

Taste and smell great! I added ham to it. My husband felt it to be a little dry

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ANNSU

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Reviewed: Jan. 20, 2005

Very good and very pretty. I used 1 1/2 cups cheddar and 1 cup jalapeno havarti, because that's what I had on hand. (If only using cheddar next time, I will add some hot pepper flakes.) Next time I will add some garlic and a couple extra tomatoes. I will also use only 1 tablespoon of sugar. Using a standard muffin tin with "Large" size papers, I made 16 muffins (the batter filled the tins to about 2/3's full). Baked for 15 minutes, they were perfect.

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