Reviewed: Oct. 22, 2009

I missed an ingredient the first time I made these, but the second time they were WONDERFUL. I also skipped the sunflower seeds, but these are great because I can make a large batch, and they freeze really well. Take a couple out of the freezer just before going to bed, and they're a great healthy grab-and-go pick. For an even healthier variety, replace the eggs and oil with a small can of pumpkin- in this recipe, you won't even taste the pumpkin, and will cut down the fat content even more.

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WhatAWeimer

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Reviewed: Oct. 14, 2009

Very warm flavor but I think the sunflower seeds mess up the texture and mouth-feel. I like sunflower seeds and was excited to use them, but it just didn't seem to work here. Golden raisins would be a good fit. Warm them before serving for extra coziness!

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jul. 22, 2009

A great way to use up our bumper zucchini crop. Very tasty !

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Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Jun. 1, 2009

Well, I was really hoping I'd *love* these but unfortunately I didn't. They were just OK. I followed the recipe as written except I did add 1/2 cup raisins. They weren't exactly 'dry' but weren't as moist as I would have liked them. I filled 24 muffin cups and only baked them for 18 minutes which was enough. Keep in mind that sunflower seeds have a very distinct flavor; I've never used them in muffins and I didn't quite like the strong flavor in a muffin. I would have preferred walnuts or pecans. I won't make these again as there are other recipes that we love better (hint: banana crumb muffins!!).

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AMETHYSTAA

Cooking Level: Expert

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Reviewed: Feb. 5, 2009

The batter was too dry so I added about 1/4 cup of vanilla yogurt. They came out great!

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NarumKnits

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

I have made this recipe twice, the second time I doubled it because the first ones went so fast! I made 21 muffins and a 9x13 cake. I plan to ice the cake with cream cheese icing. The only changes I made were to the spices. I left out the coriander and added more of the others, mostly cinnamon, but allspice and cloves as well. I also substituted the seeds for rasins (personal preference) and it worked really well. I'll definately be making this a LOT! Great recipe for zucchini, mostly because I have so many to use!!

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WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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Reviewed: Jul. 17, 2008

I was really impressed with this recipe. It has wonderful flavor and a great texture. I can't wait to make it again! I made 12 muffins and 24 mini's (I didn't have the sunflower seeds this time, but I'll make sure to have them on hand next time.)

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valandtim

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Reviewed: May 19, 2008

These were good. They tasted like zucchini bread in the shape of muffins. I thought the spice quantities were perfect. They almost tasted like spice cake.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Sep. 19, 2007

We loved these muffins. What a great way to use a zucchini. My 5 year old daughter said they tasted just like pumpkin pie. I thought they were more like a dense spice cake. I didn't have any coriander so I didn't use it. I didn't cut back on any of the other spices and the taste was just right.

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MJP1

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 3, 2007

I also added an extra 3 Tablespoons of water to this recipe. I substituted 1/3 cup of melted butter in place of the oil It turned out quite nicely. I also sprinkled some vanilla sugar that I had kicking around on top of each one. The smell was heavenly.

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beekermama

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Reviewed: Aug. 16, 2007

These were a very good and held together well, not dry or crumbly. I followed one reviewer's suggestion and halved all the dry spices, it was perfect. I don't know if I like the sunflower seeds in them, I'm going to try a different nut, maybe walnuts or pecans. Everyone in my family loved them! Thanks for the recipe!

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Love To Cook

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Reviewed: Aug. 11, 2007

This recipe was easy and turned out great. I omitted the sunflower seeds, and added raisins. Love the spices used, i'll definitely use this recipe again!

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Jul. 18, 2007

The spice flavor is great, but they are way too sweet. If you like store bought muffins, which should be called cupcakes, then use all the sugar. I'm going to add the spices to a more healthy whole grain muffin recipe.

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KALICEC

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Reviewed: Apr. 29, 2007

WOW - these were fantastic! I didn't change a thing and they are delicious - thanks so much for sharing.

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Apr. 25, 2007

Wow, this is an amazingly good recipe! I made them for my baby (with a few modifications) and ended up eating a lot of them myself! My modifications: I used 1 cup grated zuchinni and 1 cup grated carrots, left out the sunflower seeds, used less sugar (one heaping cup instead of 1 1/2 cups and it was plenty sweet! I can't imagine using the full amount.), and I didn't have any cloves, so I used 1 teaspoon pumpkin pie spice instead. This recipe is SOOO good! We're down to our last muffin and I can't wait to make it again!

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Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 9, 2007

Yum! I did make a few changes since I wanted to be able to give some to my little one. I didn't use the sunflower seeds & cut the ground seasonings in half. The flavor was subtle but very nice. I can imagine that the full amounts would be nice, as well, as would including the sunflower seeds. I didn't have any trouble mixing the dry & the wet ingredients that others mentioned. I will definitely make this again! Very tasty!

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Pam R.

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2006

Very nice cake-like muffin. I made them without the sunflower seeds. I thought they were very sweet, moist, and tasty!

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MARGALO

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Reviewed: Sep. 2, 2006

I brought these to work for a spontaneous "Happy Friday" treat and they disappeared in no time! I used a whole, small round zucchini squash from which I removed the seeds and grated/chopped in the food processor, and used more wheat flour than white (1+3/4C wheat & 1C white.) Also ground (then sifted) my own coriander in my coffee bean grinder because I only had the whole seed version. Used almond extract instead of vanilla. Finally, I added a couple handfuls of raisins just prior to adding the boiling water to the zuke mixture so they could soften and plump. They turned out perfect! Didn't have any sunflower seeds to add but definitely will make a point of it next time for the crunch factor. Spicy good! A+! Thanks!

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JayDubya

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 19, 2006

This was a great recipe. I did not have coriander, nutmeg, or sunflower seeds, so I ommitted those and the muffins were still good. If I make again, I will add a little more sugar, because I would've liked them a little sweeter. Thanks for the recipe!

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SMITTY2244

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Reviewed: Aug. 9, 2006

Very good muffins. I'll definitely be making these again, as I have a freezer full of shredded zucchini....

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RASCALSMOM

Cooking Level: Expert

Home Town: Zelienople, Pennsylvania, USA

Living In: Harmony, Pennsylvania, USA

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Five Spice Muffins

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