Reviewed: Sep. 6, 2000

These are VERY TASTY! The ingredients were all on hand, as I use them quite a lot. Thanks for sharing, Shelley. I will be making these often [I'm a real garlic nut].

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Reviewer:

GINGERANNSUE

Reviewed: Sep. 1, 2000

I followed the recipe exactly. The muffins were wonderful. Made in advance, they make a great breakfast on the run.

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DTEDESCUCCI

Reviewed: Jul. 1, 2000

This was great for a brunch muffin the men loved it. Thanks

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JULIEKASTEN

Reviewed: May 25, 2000

I made these muffins and served them to my family with a fresh salad and a creamy potato soup...they were the perfect compliment to our meal, and were quickly devoured...while my son is 13 and likes different spices, small children may not like the chives, as most of them have an aversion to "green things"....I am a muffin addict, and this recipe is one of the best I have found in the dinner muffin category. They were easy to prepare, and with precooked bacon on the market, you can avoid the messy bacon step. Thanks for sharing!

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PSYDAISY

Reviewed: May 11, 2000

these are the most delicious savoury muffins i've made and tasted! even without the chives they were delicious

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Reviewer:

BATGIRL_36

Reviewed: Mar. 28, 2000

Hot out of the oven, buttered and drizzled with honey - Yummy! (I left out the garlic & chives, and the cheese I used was old nippy cheddar). This seems like a versatile recipe. I recommed it! Thanks, Shelley!

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Reviewer:

APRILSHOWER

Reviewed: Mar. 23, 2000

All it takes to turn a recipe into a lower- fat version is to substitute some of the oil for another wet ingredient. In this case you could substitute some (1/8 - 1/4 cup) of the oil for the same amount of milk or soup. If you want a lower-fat muffin give it a try. :o) - From the creator of this recipe, Shelley Albeluhn.

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6 users found this review helpful