Reviewed: May 26, 2012

Fabulous! I made these to go with Ybor City Salad from this site and because of that, I didn't add the cheese since the salad has plenty. Due to pure laziness on my part, I used granulated onion and garlic which still worked out well and since I always have fresh rosemary, I replaced the dried with fresh. No doubt the recipe works as written but it can also take some changes and still be delicious. Gonna make these a LOT! Thanks bunches! :o)

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Reviewer:

cheepchick

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Fruitland Park, Florida, USA

Reviewed: May 15, 2012

A great accompaniment to pretty much any soup. Makes you house smell DELISH while baking. freezes well also.

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Reviewer:

jolley900

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 15, 2012

These were very good. I substituted whole wheat flour. Some in my family thought they weren't as good the next day, but loved them fresh out of the oven.

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Reviewer:

HelenS

Reviewed: Mar. 7, 2012

I used whole wheat flour, 1 T honey instead of sugar, and omitted the salt. They taste great! They might taste better with some Italian seasoning, but are great with only rosemary and garlic flavoring! I'll be making these again!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Feb. 17, 2012

These really are Fabulous! I made them with the Chunky Potato Soup from this site. And they go together very well. The strong flavor of these little muffins was perfect with the creamy soup flavor. I had a hard time finding this recipe again. Don't hesitate to add it to your recipe box! I followed the recipe and they are Wonderful!

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Reviewer:

Olivia Nicole

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

We loved the intense rosemary flavor. These made the house smell wonderful! I substituted half whole wheat flour, cheddar instead of mozzarella, and reduced the sugar by 1Tbs. They were plenty golden at 19 minutes when I pulled them out. I think they would have been overdone had they gone longer. I will definitely be making these again.

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Reviewer:

agmetge

Reviewed: Feb. 8, 2012

as really good. I only had ground rosemary, not the dried "stemmy" rosemary, so I used 2 teaspoons instead of a tablespoon and it was still too much. Next time I'll use one teaspoon - still very good and I will make them again! Thanks for a new recipe.

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Reviewer:

havendellfarm

Cooking Level: Professional

Reviewed: Jan. 19, 2012

Excellent. I only used a couple teaspoons of sugar, 1 tsp rosemary, 1 tsp onion powder, and 1/2 tsp garlic powder. I made them with mild cheddar to go with our potato soup, and they were loved by everyone. They were good reheated the next day as well. I will be making these again. Thanks for an awesome different recipe!

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Jan. 19, 2012

Yum, yum! Now I admit I have never had a fargoza before, so do not have anything to compare this to, but as far as I am concerned, these were fantastic. Having had experience with a harsh garlic taste when raw garlic is just dumped into a batter, I sauteed the onion and garlic in olive oil until wilted, which mellowed the flavor a bit (they still had plenty of onion and garlic flavor - just not as "harsh"). I also decreased the sugar to 1 tsp (based on other reviews) and subbed olive oil for the melted butter. Oh, and I did not add any additional salt - the salt in the cheese was plenty for our tastes. I did not find the rosemary flavor to be too strong - in fact, next time I make these I may add a tad more (depends on my mood and what I will be serving these with). I served these with minestrone (Jaime's, from this site, with vegan italian sausage substitute added) and green salad - a hearty and flavorful meal for a snowy, wintery day. Thank you Judi for sharing!

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Reviewer:

JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

Reviewed: Jan. 17, 2012

REALLY yummy! I was impressed with how good they are, as was my husband. :-) (Don't use cupcake wrappers with them though; the cheese makes them really stick!)

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