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.
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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.
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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
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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.
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