Reviewed: May 18, 2007

good

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Reviewer:

tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

Reviewed: Dec. 26, 2006

These are extremely popular in my house! I've used several different kinds of cheese (whateve I have on hand -- guyere to pepper jack) and it's always great!

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Reviewer:

noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

Reviewed: Sep. 28, 2006

Great tasting muffins! Went well with a bowl of hearty soup.

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Reviewer:

SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Jun. 14, 2006

Really delicious. I made them with fresh chives, and I also used more bacon as the stuff I had was quite thin, and microwaved down to nothing. I wish I had added a little more salt. Anyway, I will definitely make these again - I like the suggestion of having them with scrambled eggs. Thanks, Shelley!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 30, 2006

Really great recipe. Wonderful combination of flavours. I gotta say, I never woulda though to use mushroom soup in muffins, but it works very well. Yum! :)

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: May 29, 2006

These were a huge hit at our house. To lower the fat content I used Cabot 50% lower fat cheddar, egg beaters, skim milk and 98% fat free cream of mushroom soup. To increase the flavor I used 1/4 cup of snipped fresh chives. I think the fresh chives really made this dish and if you have them available I would strongly recommend them.

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Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

Reviewed: Nov. 14, 2005

Everybody in my family loves these muffins, especially as a side to scrumbled eggs. I add just a little more milk than the recipe asks for.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 29, 2005

Really good. I made a bunch of changes because I was trying to work with what I had and cater a bit to my husband who's extremely picky. I didn't use any meat or chives, cut out the salt entirely, and used half again the cheeses. I added a few chopped mushrooms and a diced jalapeno for a little kick. They turned out quite moist, but very tasty, and the picky eater loves them. Also, paper liners are necessary with this, especially if you increase the cheese.

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Reviewer:

Katharsis

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: Aug. 11, 2005

I thought theese were gross. My husband said he liked them.

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Reviewer:

LEAMRF

Reviewed: Mar. 20, 2005

I wanted to make bread with the bacon and cheese, so I made a few alterations. Instead of oil, I used 1/4 cup butter and crumbled it into the flour before adding the other ingredients, used 2/3 cups milk, omitted the mushroom soup and used 2 eggs. Baked it 50 minutes in a 180 C oven. It turned out great!! (look at picture)

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6 users found this review helpful