My family thought these muffins were really good. They were easy to make and I made them with some frozen zucchini from our garden.
These muffins were excellent. I tweaked it for gluten and diary free. super easy which I love. For the flr, I used Bob's Red Mill multipurpose flour, for the oil, I used coconut oil, for the butter I used palm oil and for the milk, I used almond milk. The muffins cooked almost 8 minutes longer but they turned out perfect!!
I had similar results to the others' in that the "batter" was almost crumbly and I ended up with zucchini bread "blobs" that didn't rise much if at all. They were tasty however despite my deliberate omission of the sugar (which may have made them even crumblier; or not, as sugar liquefies in baking) - and even strangely addictive. I used freshly milled white wheat flour, measured by weight; so this may also have affected texture; although I used closer to a full cup of zucchini to use up the 1/2 squash I had - which would have added extra moisture. In any case I would make these again, bumping up the milk for a more muffin-like result. UPDATE: I tried the recipe again, still omitting the sugar but finely shredding half the zucchini (as a finer shred may be how a whole squash = 2/3c.) and using 1/2 cup milk, and they were perfect.
great, easy recipe
These were delicious! I used earth balance instead of butter and skim milk instead of 1%. I also added a little extra cinnamon and allspice. I definitely think that was necessary.
Very delicious. Used white whole wheat flour and they were a bit denser, but still very tasty.
The end result did yield a more dense muffin but I liked that as it made me feel like I ate more than I did. I made two batches - one with chocolate chips and one without. The ones with chips were tastier but clearly not as "healthy." I had two muffins for breakfast and was surprised how full and satisfied I felt after. Paired with a banana and cup of coffee I easily made it to lunch time. They were cheap and easy enough to make for any occasion. I would make them again!
These were definitely a solid recipe for muffins that taste like the actual bread; you should anticipate these muffins being a bit "dense" vs. traditional "fluffy" muffins. Use a zucchini on the smaller side and grate in a processor if you have one for easy prep. You can also make these as full-size muffins (like I did) by baking for 18 min in the oven. Note, the muffin wells will only be ~1/2 full if you do the full-size muffins. I omitted the allspice (personal preference) but otherwise followed as directed. Great grab & go breakfast during busy weekday mornings. Wouldn't hestiate to make again; enjoy!
Quick and easy but a little bland; need more cinnamon and allspice. Even with that, not really worth 4 WW Pts.
This is the first zucchini bread/muffin recipe that our daughter has enjoyed. I followed the recipe exactly and the muffins came out perfectly, not greasy, not hockey pucks. It's hard to eat just one because they are so very delicious. You can read my full review at Taking On Magazines: http://bit.ly/12IYoKD
I followed FrugalOrganic's suggestion of adding more zucchini and a 1/4 cup of applesauce and they turned out perfectly. I made normal sized muffins instead of the mini's. They had to bake for about 15-20 minutes and the batter made 9 muffins. Delicious and easy to pack for breakfast at the office.
I did make an adjustment as stated in another review and added the brown sugar to the liquid items. My problem was the zucchini. It was too big. Next time, I will mince the zucchini. Other than that (they were too "clunky") they tasted great!
My girls loved these muffins, however, I am giving 4 stars instead of 5 because I altered the ingredients slightly. After finishing the batter, I found that it seemed very dry and didn't look like it would be very good. So, I added about 1/3 cup applesauce to the mix and about 1/4 cup more zucchini. It worked great. The muffins were very moist and fluffy. I think next time I'll reduce the brown sugar and add even more applesauce.
I'm giving 4 stars over 5 because I had to alter the directions to get what I believe is a better end product. The ingredients however are perfectly balanced. My muffins turned out light and fluffy with a great balance of flavor and texture, not greasy at all. However, I didn't follow the directions exactly as printed. I mixed the brown sugar in with the wet ingredients instead of the dry. Then I combined the wet and dry ingredients, being very careful not to over-work the batter which can result in hockey pucks instead of muffins. I also added a tablespoon of ground flaxseed to my recipe for a little nutrition boost. These are terrific and will be a staple recipe in my household from now on.
These were pretty good, but I probably wouldn't make them again. The batter ended up being very thick (like a wet cookie dough). I weighed my flour like the recipe calls for, so that should have been spot on. The flavor was good, but I felt they were pretty dense and rich. They didn't rise much. So, they remained quite small and were quite sweet and greasy. I'll be looking for a better zucchini muffin recipe than this one.
Not good. Did Cooking Light run this through their test kitchen? I doubt it. I am all for healthy, but this was way too bready, thick and flavorless. I followed the recipe exactly and while I love the idea of mini zucchini muffins, these need some major modifications.