Reviewed: May 24, 2012

I followed the recipe closely, only using "soured" lactose-free milk and vegetable oil in place of the butter because I was feeding a child with a lactose sensitivity. I used a homemade strawberry freezer jam in these muffins. I did bake the muffins at 350* for 20 minutes, based on other reviews I'd read. For me, these were a mess. I had the same issue that another reviewer had--the jam bubbled through the muffin batter and made a mess all over my muffin tin and in the oven. I don't know what I did wrong but I'm not patient enough to try these again. Not only were these pretty much unedible, I had quite the mess to clean up after.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 16, 2012

After reading reviews I learned three things: 1- use liners 2- 350 degrees for 20 min 3- add 1/2 tsp cinn and vanilla. VERY good! I had no spilling and the muffins were moist and flavorful. I win!

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Reviewer:

ange82

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

These are great and easy to make...great with homemade jam

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Reviewer:

BetsyB

Reviewed: Feb. 10, 2012

So good! Next time I might try less butter to make them a little healthier but as written they are seriously good! It only made 9 muffins for me. Oh, and I baked them at 350 not 425.

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Reviewer:

EmmaLee

Reviewed: Mar. 21, 2011

I had doubts about these but they turned out awesome! I used ground flax in place of the wheat germ and a little bit of applesauce in place of some of the butter. I used orange marmalade for the filling but I think some sort of berry would be even better, like strawberry or raspberry. This only made 10 muffins for me.

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Sep. 28, 2010

On the good side, these are a healthy way to make muffins but still keep a fun bit of yum to them. I didn't have any problems with my muffins bubbling over, but I made mine a bit small because they were destined for my preschooler's class. I made mine with homemade strawberry jam and that seemed to work well. On the bad side...come on, 20-25 minutes at 425*F for muffins? Who does that?? I put mine in at 400*F for all of 18 minutes - against my better judgment given the normal baking temp for a muffin recipe - and they came out overdone, though still reasonably edible. I wish I'd listened to myself at put them in at maybe 375*F. Also, the batter was bland when I mixed it up, so I added 1 tsp vanilla and 1 tsp cinnamon before baking. Overall, I'd rate this at 2.5 stars. I might try this recipe again with some adjustments, but I wouldn't really recommend it as written. There are better ways to make a healthy muffin.

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Reviewer:

Tonina_mdc

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

I should have read reviews - one said not to leave in at 425 for even 20 min. or you will get hockey pucks - WELL - I left in for 25 min. and mine got a little brown and chewy. Not unedible, but not great either. I won't make again. I have a muffin recipe that is a peanut butter batter that has jam in the middle that is better than this. Although not as healthy!! :-(

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Reviewer:

TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Sep. 12, 2010

I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost their bottoms in the pan, and as I seem to be the only reviewer who had this happen, I'm guessing I was probably the only one who didn't use liners. The recipe also directs to make a depression in the batter to drop the jam in to. I'm also guessing this contributed to the problem. I baked them at 400 degrees and they were a little over done at 20 minutes, so I can't imagine how overdone they would be if baked at 425. 350 to 375 for 20 minutes would be acceptable for these. Problems aside, these weren't outstanding enough in any aspect for me to attempt again.

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