I honestly though these were abit dry, but the kids scarfed them down, which is all that matters as a mom to picky kids!!!
I think a tablespoon of baking powder is too much. Mine came out tasting soapy. Not sure if I would try these again but if I did I might halve the baking powder.
Loved these! Don't know why others thought they were dry, although I guess I didn't really measure the cheese and just kind of grated into the bowl until it looked like there was enough :) They're a beautiful compliment to the potato soup I made! Thanks for posting!
These were fine, but a little too chewy for my taste. I guess I was looking for something lighter? I did find the ones without cheese sprinkled on top rose a little higher and were less greasy than the ones I topped with cheese.
This turned out very well, especially using skim milk. The sides were nice and crunchy and the top a golden, cheesy brown. Honey and butter are the perfect topper to this muffin.
I made these to go with Kartoffelsuppe (Potato Soup) Kartoffelsuppe (Potato Soup). The cornmeal texture made it a welcome accompaniment to the soup. I will make these again and try to add a little more zing, maybe upping the amount of cayenne as per Soldier Girl's suggestion and/or adding garlic powder as Chef #62829 did. Thanks, T-Reed, for this addition to my cookbook.
Fabulous! The only thing I had changed was to add a table spoon of garlic powder to the mix. Came out like Red Lobster biscuts and everyone went crazy over them. Definately keeping this recipie :)
I made these muffins to accompany ham and beans and they were fantastic! Very moist and tasty. Thank you for such an excellent recipe.
I made these as a side with a Mexican-style rice and bean dish. It's not often the main meal gets overshadowed by the side-dish, but these muffins were moist, cheesy and delicious. I intend to add more cayenne, though... I added about 1/4 tsp the first time but couldn't taste it.
These were perfect to pair with a big pot of soup on a cold night. The whole family decided we all like these better than traditional cheese muffins because the cornmeal gives it such a nice texture and fullness. I was a bit short on milk so subbed a bit of sour cream for about 1/3 cup; made for a very moist muffin. These are definitely going into our regular menu rotation ~ thanks so much!