P B and J Muffins Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Oct. 3, 2007
Love the taste of these muffins! Not too sweet, and good PB flavor. Nice moist texture, too. Cooking temp seems high to me - burnt them the first time around at the minimum cooking time. Will be baking them at 350 next time. I didn't have ANY spillage problem like another reviewer. They just puffed up nicely.
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Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 13, 2007
These were o.k. My family ate them and said they were good however they did not eat them with the same zeal as all my other baking. I also found there very fussy to make and had to clean my oven after. Not Fun! I would suggest that when making them reduce the amount of jam filling the the center and stretch out the batter to make 14 -16 muffins as they really rise and overflowed the pan and the filling oozed out too.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Sherwood Park, Alberta, Canada

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Reviewed: Aug. 21, 2007
Being a diabetic, I made these muffins with splenda and sugar free jelly but the taste was still wonderful!
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