These were delicious! I've been looking for new zucchini ideas since we have an excess coming form our garden this year. These were featured in the seasonal slideshow and looked like a fun alternative to sweet zucchini bread/muffins. I made the recipe exactly as written, just halved for 12 muffins, and they turned out perfectly. (Okay, I may have used a little extra cheese.) The inside was moist, outside crisp, and they didn't stick to the muffin tin at all. I was afraid the quantity of sugar would make them too sweet, but it was perfect.
Great crusty outside tender inside. I'd use 1/2 olive oil & 1/2 corn oil just beccause they are a tad bit too olive oily in flavor. Good one thanks
These muffins are just perfect! They have a wonderful soft inside with a nice little crunch to their tops and the taste is sooooooooo yummy! :) I made these for my mum's bday brunch and everyone raved about them! I liked how easy the recipe was to make and how great the muffins tasted! My only change was to use only 2 tbs of sugar as I didnt want the muffins to be really sweet. THANK YOU SO MUCH for sharing this keeper with us, dicentra! Made and reviewed for Cooking on the Farm with Andi of Longmeadow Farm May 2010.
Really good, unique way to make zucchini. Liked a recipe that wasn't sweet as most zucchini recipes are sweet. I reduced the sugar to 2 TB, and added in a lot of Italian seasoning to the flour mixture. I found out by running out of muffin liners that they come out much crispier all the way around if cooked without liners. The ones in liners were only crispy on the top, not sides and bottom. Will be in my yearly get-rid-of-zucchini recipes.
Finally, a savory muffin recipe! These were delicious. I followed the recipe exactly, except I substituted yellow summer squash for zucchini since I have an abundance from the garden right now. I used the basil and thyme version since I have more basil than parsley. The only thing I would change is I would reduce the amount of salt. I like salty food, but these were slightly too salty. Next time, I will use 50% less since the parmesan is salty.
I think these were over rated. None of my family would really eat more than a bite or two. I din't care for them much either. A little better than ok.
These muffins are really good. The only changes I made were the fresh basil leaves. I used 2 teaspoons of the dried basil leaves, also I used mild cheddar cheese instead of the parmesan cheese. They are moist and have a wonderful flavor. I also cooked them for 15 minutes which was enough in a regular size muffin pan.
I've made these at least five times, and they're delicious. I love the texture and the sweet aftertaste from the basil. I've only used dry basil, and sometime I might add sundried tomatoes to see how that turns out. Thank you very much for posting this recipe; it's a keeper.
Loved these!! The only thing I did different was to use 1 t. of salt and add about 1/4 c. of chopped chives. Next time I will try to use Splenda instead of the sugar (maybe 1/8 c. since I think it tastes sweeter than regular sugar). If I wasn't dieting I think some chopped bacon would be nice in this. Thanks for posting..it is a keeper!
Way too salty, and I only added 1.5 tsp of salt. I think next time I'll just add basil, parmesean, and zucchini to a biscuit recipe.