Reviewed: Dec. 7, 2008

Would give this 4.5 if I could. Great to make the night before and grab for a quick breakfast in the morning. I cooked these at 350 and they turned out perfect. Mine were actually a muffin consistency, not a biscuit consistency like other reviews said. I plan on making these again!

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Reviewer:

JMH

Reviewed: Sep. 2, 2008

I wanted something a little different this morning that used what I had on hand. I used a 1/2 stick of softened margerine with the butter and whipped it until fluffy, then added the egg and vanilla. When I got the dry ingredients ready, I used a cup of oatmeal that I ran through the blender to grind down and a cup of whole wheat flour, to health-it-up. I used buttermilk in place of the regular milk and alternated adding it with the dry ingredients, to keep it consistant. I used a cup of a homemade blackberry/strawberry jam which really made it tasty. I'll for sure make this again with my personal touches. It's worth it for a fluffy, lighter muffin. Be sure when you make this for yourself that you whip the fats in with the sugar and fold the rest of the ingredients in. I'm going to put in my pile of treats to make for my son's kindergarden class.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 2, 2008

Very quick and easy to make. I use blackberry jam, omitted the sugar, replaced the oil with apple sauce, and added chopped walnuts. These are yummy, great for quick breakfast muffins.

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Reviewer:

purplepiscean

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jul. 15, 2008

Good...but they were a little crispy on the outside and a little gooey on the inside. Good thing my dad & bro actually LIKE slightly gooey things (beats me) or they wouldn't have gone so fast. I used cherry jam which had been in the fridge for a while and no one was touching it (believe me it was eaten in these muffins!). I also used whole wheat flour and brown sugar and substitited applesauce for the oil and egg. I added a peanut butter topping: 1/4 cup packed brown sugar, 3 tablespoons peanut butter, and 3 tablespoons chopped peanuts...so yummy! It made them taste like a PB&J muffins! When I make them again I'll try to figure out the texture issues that are going on. 4 stars...thanks.

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Reviewer:

400luv

Cooking Level: Intermediate

Reviewed: May 16, 2008

These were good. To make them a little more healthy, I used wheat flour instead of all purpose and canola oil instead of vegetable oil. They still came out great at 25 minutes. I will make these again.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Mar. 8, 2008

These were amazing! I used a high quality blueberry jam because I saw some people did not like the jam they used. They were not a pretty color, but they were so moist and excellent tasting. They were crispy on the outside, which was wonderful. Super easy to make too. Will make again.

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Reviewer:

Spock3

Reviewed: Feb. 19, 2008

Amazing Recipe It's really good if you don't completely mix in the jam and then there are little pockets of jam in them

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Reviewer:

Mary

Reviewed: Jan. 28, 2008

I did make modifications to the recipe in order to make them healthier (but I commonly make these subs in other recipes and they turn out fine), I wasn't terribly impressed, just nothing spectacular, kind of bland.

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Reviewer:

KatieKate81

Cooking Level: Expert

Home Town: Milan, Michigan, USA

Living In: Ypsilanti, Michigan, USA

Reviewed: Jan. 10, 2008

This has become a Favorite in our house for Breakfast. We make these at least 1-2 times per month. The only change we make is I use whole wheat flour. The flavor is great. I usually use twinberry jam, which is Raspberry & Blueberry. Wonderful!

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Reviewer:

Katie H.

Cooking Level: Intermediate

Reviewed: Jan. 8, 2008

Ok, I'm giving this 3 stars instead of one because I used orange juice instead of milk (didn't want them to be dairy and I didn't have soy/rice milk) and rasberry jam. I made them with my two year old and he had a lot of fun, it's a really easy recipe to make with a toddler :@) I didn't love how they came out, and the texture wasn't really "muffiny", but this could be because of the orange juice... I actually thought that the orange flavor would go nicely with the rasberry jam, but I was way off on this one! Anyway, if anyone is considering subsituting orange juice for milk, it's not the best idea... I might try these again, but with a different kind of jam, maybe pear or apple [and with a different milk subsitute :@)]

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