Reviewed: Nov. 5, 2009

These were good as is, but will definitely be made better with the addition of cheese!

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Utari

Cooking Level: Expert

Home Town: San Angelo, Texas, USA

Living In: Forest Grove, Oregon, USA

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Reviewed: Sep. 1, 2009

My 5 year old says, "these are so yummy, I just can't stop eating them!" I added cheddar cheese but otherwise stuck to the recipe. I think I will use maple syrup and/or bacon drippings for some more flavor next time. I did both regular muffin size and mini-muffins, kids loved the little ones since they are so easy to eat with no mess.

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melinda0828

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Reviewed: Mar. 17, 2009

You can do a lot with this recipe. In one version, I added a large handful of diced long horn cheddar, and pecans (or perhaps it was walnuts; I can’t remember which). Based on reviewers’ suggestions, I added maple syrup in place of sugar, substituted a portion of flour with whole wheat and wheat germ. Added two chopped, hard-boiled eggs and used my tofu bacon recipe in place of the pig bacon. The cheese and other extras I added help keep the muffins moist for the week. For another version I got rid of all the add-ins except the cheese and soy bacon, and added sautéed onion, mushroom and broccoli. (No maple syrup in this version). Next time I’m going to use apples (peeled and chopped and sprinkled lightly with cinnamon) with a sharp cheddar, the corn, and maple syrup. Maybe I’ll throw a chopped egg in there; we’ll see.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Nov. 2, 2008

Thanks for sharing a nice recipe. These were great. I even froze some of them for a quick on the go "breakfast". I can pop one in the microwave for 20 seconds or so, and run out the door with it! I added organic flax seed to mine, so they were a bit more dense, but it gave them a really nice texture as well. They're nice with butter, and easy to feed to small children. Certainly worth a try. I think this recipe has great potential for personalizing with your favorites grains or even nuts etc.

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JD123

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

My family loved these

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Yanno, I wasn't too impressed by these as-written, but I'm sure they could be great with a few mods. I'm thinking if I do these again, and I'm sure I will, I'll use more meat and substitute bacon drippings or lard for the butter. The problem, as it were, is that the batter is delicious but just tastes like dough, and the bacon and corn pieces are few and far between. I also second the reviewer who said these could be delicious with some green onions, which I plan to add next time.

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Rachel K

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

I was looking for a recipe that I could convert to 'dairy free' so I made the following substitutions: milk = rice dream butter = dairy free sunflower spread. I also added a handful of chopped orange capsicums, one small finely chopped onion, some parsley and some ham (did not have any bacon) The muffins were delicious and my one year old demolished one on his own. My only suggestion would be to cut down on the sugar as they are a bit sweet for my taste. Next time I'll try just one tbsp and see how that goes. Other than that - YUM!

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Wildspiritart

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

I substituted whole wheat flour for the white flour (healthier) and whole kernels for the creamed corn (all I had that morning) and it still worked out great. I think the creamed corn would be better and I will be sure to chop the bacon more next time too. These are great for breakfast, but also with soup for lunch too.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 6, 2007

These muffins had good texture, but lacked flavor. They might be tastier with cheese.

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motyok

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Mar. 23, 2007

I used ham instead of bacon as some others suggested and mixed in some chedder cheese... otherwise I followed the recipe. They were good but I think maybe a touch more salt and maybe some green onion would make these 5 star savory muffins!

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SCHOI

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Reviewed: Jan. 2, 2007

These are so good! I served them at a brunch, along with a sweet muffin, and everybody said how good they were. These savory muffins were quickly gobbled up and gone. The sweet muffins were also good but they did not disappear nearly as fast as these savory muffins. I will certainly make them again.

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dre88

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Reviewed: Nov. 29, 2005

This recipe is a good idea - I love having non-sweet breakfast ideas. I use 2/3C whole wheat four in place of 2/3 C white and leave out the wheat germ. I also leave out the butter, cut the oil to 3 Tbsp and use the whole can of corn. I just tried these with ham instead of bacon, as one reviewer suggested and - YUM! at least as good as the bacon. Thanks for the recipe!

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NAOMIS2

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Reviewed: Nov. 1, 2005

Good "savory" muffin! I needed something to go with baked Tilapia, risotto & grn. beans, and this fit nicely. Everyone ate at least 2 and I was pleased with the results. Thanks for a nice, hearty muffin recipe that I will use again!

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LITELADY

Cooking Level: Expert

Home Town: Ashland, Missouri, USA

Living In: Centralia, Missouri, USA

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Reviewed: Mar. 26, 2005

These are excellent!!! Mine turned out great--not too dry at all. The only deviation from the original recipe was that I didn't have any wheat germ to add. I just substituted extra flour for it. I also added a handful of shredded Italian blend cheese (though I don't think this would effect the moistness any). I baked mine in a mini-muffin pan (for the same amount of time) for our church's after-service Easter Brunch--I can't wait to share them!!! (of course, I had to test 1 or 2--OK, maybe 3, first!)

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JoeyandMaggiesmom

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Reviewed: Aug. 24, 2003

Perhaps I did something wrong, but I found these muffins to be a HUGE disappointment. I prepared as recipe states and made no changes (as did other cooks), however mine came out extremely dry, crumbly and had a strange flavor. Maybe I baked too long, but they were barely brown. Maybe the corn is what I didn't like and adding cheese would help. I am not sure, but I will not make these again.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Apr. 11, 2003

This is a great quick savory muffin recipe that could be varied quite easily. Also a great side dish for soup. I did not use salt and used corn kernels instead of creamed corn ( because i didn´t have in cupboard). I also added 1/4 cup of grated cheese which works well.

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REAYLA

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Reviewed: Mar. 13, 2003

My fiance' and I loved this! I substituted turkey bacon, and added some cheddar cheese....yummy! I didn't have any wheat germ on hand, I am wondering how that effects the recipe? Anyone?

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MISTYDEMORY

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Reviewed: Dec. 30, 2002

Great muffins. I did some modifications. I replaced the oil with applesauce and cut the sugar in half. Also used chopped ham on hand instead of bacon. Delcious savory muffins. A definite keeper.

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Robadob

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Reviewed: Sep. 15, 2002

For a healthy alternative to sugar, I used maple syrup instead. My kids didn't know the difference and are chowing down! Great breakfast with blueberries!

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