I made these this afternoon, and thought that they were a great muffin. I made half with blueberries and the other half with chocolate chips. Both were fantastic. I used 1 cup of all-purpose flour and 1 cup Ultragrain flour. I also used 2 TBSP oil and 2 TBSP reduced fat sour cream. Took the advice of others and set the oven temp to 425 and reduced to 400 when putting the mufffins in the oven. Sprinkled the tops with raw cane sugar, and they looked beautiful. Great basic recipe, will use again and again. Next time I am going to make mini muffins for the kids snacks.

Reviewed On: Apr. 8, 2010

Delicious! I will never buy the boxed spanish rice again. I did have to cook mine for about 5 minutes longer though.

Reviewed On: Jan. 22, 2010

I made these last night for the first time and they are delicious! I followed the directions, only adding some lemon zest to the preserves. I also used my food processor to combine the ingredients. Pulsed about 12 times and it was done. Baked for just over 30 minutes. I have always loved these bars, don't know why I waited so long to make them. Super easy and taste great!

Reviewed On: Feb. 14, 2009