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The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23 to 25 min. or until toothpick inserted in centers comes out clean.
Replace buttermilk with sour milk. Mix 1 Tbsp. lemon juice or white vinegar and enough milk to equal 1 cup. Let stand 5 min.
Prepare using PHILADELPHIA Neufchatel Cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very Good! My only issue is that the muffins fall apart half-way through eating them which drives me crazy.
I haven't made this recipe yet, but I plan to this weekend. I also noticed that everyone was talking about either using or not using the jumbo or giant muffin tins, the recipe didn't say that. It says to use the jumbo LINERS in a regular 12 cup muffin tin. Just clarifying to others who were wondering. Can't wait to make these!!
This was great, although I didn't have enough batter to need the jumbo-size muffin tins.