Reviewed: Feb. 8, 2005

I thought these were okay. I've made them twice, once with strawberry jam, and then with blueberry. Not much fruit flavor to them. Seemed like something was missing, not sure what though. Quick and easy to make though. Cook at 350, not 400.

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SDONCHI

Living In: Soldotna, Alaska, USA

Reviewed: Jan. 26, 2005

Fantastic muffins!!! Used 1 cup wheat flour, 1 cup white flour and Smuckers peach preserves. Great out of the oven and the next day. Great plain, no need to add butter. Can't wait to make again!!!

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CRANEUSE

Reviewed: Sep. 8, 2004

The recipe is definitely easy. I don't bake by scratch much and the fact that I had no problems and they turned out surprised me.

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GRACEELAINE

Reviewed: Sep. 8, 2004

I was looking for a good muffin recipe for my daughter to take to school. She loves these and i like that it gets away from the store bought prepackaged snacks. I thought they were good but i like a more flavourful muffin with lots of chunky ingredients. But my daughter gives this 5 stars so thats all that counts.

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Jul. 18, 2004

My husband and I loved these muffins. I used apricot jam and they were perfect. Will definately make these again.

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VREEVE

Reviewed: Jun. 12, 2004

I made these twice, once I made mini muffins in my countertop muffin baker using homemade strawberry jam. That time they were a little chewy on the outside, the inside was just right. I just made a regular sized batch in the oven and had the same results, the outside is a little too tough/chewy for me. I used Smuckers strawberry jam this time. My husband really likes them though, and likes the crunchy/chewy outside - go figure! So I guess it's a personal preference thing. Overall these are pretty good, just not my favorite. I'll probably make them again though, and maybe try some grape jelly in place of the jam.

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Reviewer:

Michigan Mommy

Cooking Level: Expert

Reviewed: Mar. 16, 2004

These are excellent muffins. :) Very light and fluffy texture. Easy to make too. I followed the advise of some of the other members and baked them at a lower heat- 350F for 25 minutes was perfect. I'll definitely make them again.

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ABLUEYONDERDREAM

Reviewed: Oct. 11, 2003

Very easy to make. Very tasty, too. Thanks!

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Reviewer:

LBALL

Cooking Level: Intermediate

Home Town: Spotsylvania, Virginia, USA

Reviewed: Sep. 22, 2003

These muffins are wonderful. I used all fruit blueberry fruit spread and baked them at 350 F for 25 minutes that worked perfectly. I will make these muffins again and again with all different jams. Also very quick and easy if you are short on time.

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Reviewer:

Erika

Cooking Level: Intermediate

Reviewed: Sep. 6, 2003

I made these muffins for my grandsons this morning after reading the book "If You Give A Moose A Muffin" by Laura Joffe Numeroff! I had only 1/2 cup of strawberry jam, but that seemed to be enough anyway. I baked them at 375 for 25 minutes, and used muffin liners for the pan. NO PROBLEMS - They were great!

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