One of the best zucchini muffin recipes! Perfect as is (five stars)! But along with the others, adding a twist to them is always fun! I made them into a semi-glorious morning muffin by adding a handful of raisins and a shredded carrot. I also used have wheat flour..that's just a given whenever I bake. Truly wonderful! Thanks for sharing!

Reviewed On: Aug. 23, 2009

I'm sorry, but I guess I'm in the minority on the reviews for this recipe! Our family thought it was pretty tasteless (the sauce). I found it difficult to thicken and had to add more flour than called for. We wanted more of a substantial meal so I added some pre-cooked (Perdue) chicken. No matter...nothing seemed to help this recipe! I know it's supposed to be light, but there has to be something more to this sauce! I will continue to look for a light(er) version of alfredo!

Reviewed On: Oct. 30, 2008

Verrrry light and moist! These are wonderful! I might just use this as my main banana bread (loaf) recipe! One reviewer stated these are not as dense as they would like; personally, I LOVE the light and fluffy texture! I made them AS IS. No additions or substitutions. The recipe made exactly 24 mini muffins. I don't know how someone got 48?! Perhaps because I fill my mini's to the top of the tin? They *do* bake a bit longer than the specified 10 minutes ~ I went about 13 and that was perfect! Again, could be because I filled them to the top! A keeper for sure! Thanks for sharing!

Reviewed On: Sep. 14, 2008