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I did not have eggs so i used a bit more buttermilk. They came out great, very tender. I liked them warm from the oven with a slice of good cheese. I tomato soup also sounds good for me. Thank you for sharing.

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Iceland March 25, 2010

Yum! Tender little gems packed full of fresh basil flavor. As mini muffins, these would make fantastic little appetizers. In full-size tins, I got 12 very small muffins. Used canola oil instead of shortening. Served with dinner and we enjoyed them very much, but unless a strong basil flavor compliments the meal (tomato soup?), they may be better served as tea sandwiches or a snack. Had a couple of leftovers for breakfast and they were delicious!!! Thanks for sharing the recipe!

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LonghornMama September 14, 2009

These were good! Really different. I could see using these for a sandwich, but they were also really good warm with a little butter melted on them.

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kadiprimo April 12, 2012
Savory Basil Zucchini Muffins