Reviewed: Sep. 26, 2010

Just ok. I won't make these again. They had a weird flavor to them that I did not prefer.

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Reviewed: Aug. 24, 2010

Delicious. These will be great to make ahead and freeze throughout the school year. My modifications: I used 1C whole wheat and 1C white flour, 1 t. garlic powder, 1/4 C fresh chopped chives, 1.5C extra sharp cheddar, and 1/2C Greek yogurt (instead of mushroom soup).

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Nancy

Cooking Level: Professional

Home Town: Syracuse, New York, USA

Reviewed: Aug. 23, 2010

amazing muffins!! dear daughter made these both with and without chives... the chives truly add an important flavour. i'd say if you don't like chives/onions, maybe replace it with fresh dill? excellent recipe... a keeper

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J. Smith

Reviewed: Jun. 7, 2010

These are GREAT! Searching for recipes at midnight planning the menu for the week, I decided to make these (yes, at 1230 am) because my boyfriend loves bacon so much and we have a busy day tomorrow, no time to make an impressive breakfast. I dont have sugar on hand so scratched it all together. I also didnt have chives so I substituted with Thyme. Although Chives would have been better, these were still spectacular!!! Also, I greased the muffin pan with vege oil so that they fried the outside a bit. This will be a weekly bake, for sure! I do have to agree with whoever mentioned that the mushroom soup leaves an unusual after taste in your mouth...I'd suggest using real mushrooms!

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Reviewer:

Bexson

Cooking Level: Intermediate

Living In: Peachland, British Columbia, Canada

Reviewed: Apr. 11, 2010

I sell these in my shop. Customers absolutely love them. I make jumbo muffins so I only yield 5 with these. Also, I bake them for 20 minutes exactly and they always turn out.

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Reviewer:

Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

Reviewed: Sep. 24, 2009

I just put a batch of these muffins in the oven. I used wheat flour, added 1/3 white onion and 1/2 hatch chili finely diced. I also made them in mini muffin pans for quick bites (for duck hunting snacks). It's more of a drop biscuit than muffin batter. I'm anxious to taste them!

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Texas2003

Reviewed: Apr. 20, 2009

This is excellent. Instead of bacon, I used half a 12oz packaged sausage and only 1/3 cup of oil. I also skipped the sour cream and increased the amount to about 3/4 cup. I didn't have chives on hand, so I used 3 stalks of fresh green onion. They are yummy.

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Apr. 19, 2008

Made these for dinner tonight with one adjustment. Swapped sour cream for the mushroom soup. Just couldn't figure out what I would do with the rest of the can! They turned out great but I wouldn't call them muffins. They're more like a biscuit - but a pretty tasty one.

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Mary O

Cooking Level: Expert

Living In: Harvard, Illinois, USA

Reviewed: Nov. 20, 2007

Great flavor. Heavy like a pound cake texture. I made mini muffins, and admit they are addicting, however, next time I'll probably cut out the soup or reduce the oil to make them lighter.

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veggielover

Cooking Level: Expert

Reviewed: Jul. 25, 2007

These were great with potato soup...also for breakfast...and for snacking in between! I also figured, if you're going to do it, go all the way, so I added more bacon, used melted butter in place of the oil and added more cheese. Wow, these are awesome!

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