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Reviewed: Aug. 27, 2008

Very good recipe. I made some changes based on availability and preferences. I didn't have garlic or onion powder, but used a tablespoon of French onion soup mix (the powder instant kind), I used plain yogurt instead of buttermilk in the same volume, two real eggs, and butter instead of margarine. I also made my own vegetarian sausage first (soy protein, water, egg, wheat flour, sage, time, spices). My boyfriend doesn't like them, but I love them dipped in a little ketchup or with butter.

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mcmeg12

	Cooking Level: Intermediate Home Town: Annapolis, Maryland, USA Living In: Helsinki, Uusimaa, Finland
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Reviewed: Oct. 24, 2007

I changed these to whole wheat muffins, but I left out the seasoning (it didn't sound appetizing for breakfast). I subbed lowfat mexican blend shredded chz instead of the parm and increased the amount of cheese, but I couldn't even taste it. I would leave out the cheese and add in a can of green chilies or something.

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Dawn Turlak

	Cooking Level: Expert Living In: Spring, Texas, USA
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Reviewed: Aug. 15, 2006

This is a great base recipe. It has so many options. It is great for breakfast cause it is filling. I used cheddar and sliced ham. Thanks for the recipe!

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dier1978


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Reviewed: Feb. 8, 2006

These muffins turned out beautifully. They were so tasty. What I had on hand dictated my substitutions: regular butter for reduced calorie margarine, 2 real eggs for 1/2 C egg substitute, packaged real bacon bits for meatless breakfast patties, and cheddar for Parmesan. I was a little freer with the cheddar than the amount in the recipe too. These were a tasty companion to this site's "Creamy Corn Soup". Thanks.

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SHURMAY

	Cooking Level: Intermediate Home Town: Zapata, Texas, USA Living In: Denison, Texas, USA
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Reviewed: May 30, 2005

I have been look for recipes like this for a long time. I don't use substitue this or that anymore, but I can tell a good basic plan when I see one. Thanks for taking the time to share this.

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TRIALSIZED


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Reviewed: Jan. 14, 2004

I added chopped pears and used fat free cheddar instead of the parmesan and spelt flour instead of regular. These muffins are awesome. They are a nice change for breakfast.

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JYANOW


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Reviewed: Nov. 2, 2003

I was intrigued by this recipe, especially since no one else had reviewed it. :) The one major alteration I made was using whole wheat flour instead of white. The only other changes were using real chopped onion instead of powder( didn't have any powder) and some extra seasonings. These tasted pretty good. Next time, I am going to add some broccoli and perhaps some lowfat cheese to the mix, instead of parmesan.

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LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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