COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Checkout
Martha Stewart Living Daily Giveway Sweepstakes
Free Shipping On Orders Of $49 Or More
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
See Today's
Trending Tweets

Savory Breakfast Muffins
Source: © EatingWell Magazine
Recipe Reviews Add to Fav save recipe View Fav view my favorites Email Friend email recipe to a friend
reviews by:   date  |   rating  |   cheers  |   reviewer name
 Reviews:  11   Viewing: 1 - 10   Page 1 2 < Back | Next > 
Rating: 5
by: Sharlene, CA Reviewed: 01/07/2012
Great for Breakfast on the Go!
When I read this recipe I felt it needed more flavor. I added about 1-2 t. of Herbs de Provence and about 1 T. of dried parsley. They came out delicious. You could add whatever herbs you like even chili. I also think this would be good with cornmeal and delete some of the flour. This recipe is great!
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Shelly, NJ Reviewed: 11/13/2011
Sounds great but doesn't deliver
Muffins really bland, wouldn't make again.
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: Kristi, TX Reviewed: 11/02/2011
Needs a little something....
I find these muffins a little bland. I should have read all the reviews first to tweak them a bit. Next time I will reduce the flour a bit and probably up the cheese and make it a sharp cheddar. the bacon could be cooked a bit first too.. but i agree with another reivewer, no need to cook the vegetables first.
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: J Reviewed: 10/29/2011
Delicious!
I followed the recipe, the only alteration was 3/4 instead of 1/2 cup cheese. I was using finely grated cheese, I find that it can disappear. The muffins were delicious! Muffins were light, flavors of peppers & onion were subtle but definitely present. Cheese and Canadian bacon added lots of flavor. I will make these again, this recipe is a keeper!
4 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: kelly Reviewed: 10/17/2011
If you like dry bricks, you'll love these muffins
These were unsavory, flavorless, dry, flavorless, flavorless, and did I say flavorless?
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Kathleen, CA Reviewed: 10/17/2011
Savory and Yummy!
I made this recipe for Sunday Breakfast for company and it was a big hit. I followed the recipe plus the suggestions of two reviewers and they were delicious. Instead of butter or jam try guacamole on them...OH WOW! They were good.
2 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Rachel, NY Reviewed: 10/16/2011
Recipe worked for me!
Don't understand all the criticism... The recipe doesn't call for the vegetables to sautéed so why the "cooling before" gripe? What's the point of sautéing them when it clearly says "finely diced ", unless u want the vegetables to disappear a complete unrecognizable mush. Plus, the moisture is lost in the pre-cooking which means dryer muffins. I did decide to sauté the diced bacon before adding it to the batter because extra caramelization means EXTRA flavor! :) yum!
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: SANDRA Reviewed: 10/16/2011
BLAND
Followed this recipe as written and results were very disappointing. If you want savory breakfast muffins don't even start with this recipe and try to tweak it...just so wrong!
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Marleene, CA Reviewed: 06/26/2011
Ingredients AND technique need reworking!
Tell me Cooking.com, do you every READ the recipes you put on your site? First, I agree with Yvette about the flour change: use the combo or white whole wheat flour. Next, the onions, scallions and bacon need to be sauteed and cooled BEFORE they are combined with the other ingredients. Lastly, an important change for flavor--change cheddar to extra sharp, preferably NY cheddar, and increase the cheese to 3/4 cup with 1/2 cup in the batter and 1/4 cup sprinkled over the top of the muffins.
41 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Yvette Reviewed: 05/07/2011
Tasty & Savory
Actually,I think the recipe was wrong, which is why I think Charles found it bland and boring. I tweaked it a bit and the muffins came out very tasty. I used 1c regular flour and 1c whole wheat pastry flour, added another 1/4 tsp salt and little more cheese and onions instead of scallions. Followed the rest of the recipe and baked them for 17 mins. because my oven is a little fast. They were tasty and delicious!
19 people gave this Cheers. Click here to Cheer this review. Report Violation
Return to Recipe
 Reviews:  11   Viewing: 1 - 10   Page 1 2 < Back | Next > 
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You