Southwestern Mini Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 4, 2009
Even though I decreased the Dijon to 3 Tblsp, I still thought it was a little overpowering. Also, I didn't think they were quite cheesy enough, and I even used sharp cheddar. I like the concept, though, and I'll probably make them again with a couple alterations.
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Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008
These are very tasty--a good combination of flavors and not overpowering where the mustard is concerned. It's nice to have a savory muffin for a change. Next time I'll use hot green chili instead of mild to spice them up a bit.
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Home Town: Bluewater, New Mexico, USA
Living In: Austin, Texas, USA
Reviewed: Oct. 23, 2007
I disagree with the other reviewers, I thought these muffins were very bland. I'm going to give them another try, this time I'll use 1/2 corn meal and 1/2 flour, add about 1/4 teaspoon ground chipote powder, and minced onion. I'll repost after I taste the doctored up version.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Hartford, Connecticut, USA

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Reviewed: Jun. 30, 2007
These are great. They are just flavorful enough, without being overpowering, so anyone could enjoy them. I took them to a card group and everyone loved them. The recipe produced 36 perfect little mini muffins and how nice to have a savory muffin for a change.
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Reviewed: Jan. 21, 2007
Wow! These muffins were so tasty and super easy. They exceeded my expectations. I followed the recipe with the exception of adding one galic clove and some cayenne pepper. My crowd loves heat. These were perfect for our Mexican themed footbal party. Thanks for sharing.!
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