Update: Apparently the first time I made these, by a complete fluke, I hit the proportions right. The second time -- ROYAL disaster. I would say that both the zucchini and carrots should be on the med/small side AND the carrot should definitely dictate the amount of zucchini. It can be hard to gauge if these are done even with a fork/toothpick. Mine came out clean, but are complete mush inside. Will continue to play with the recipe, as I know these can be delicious, but had my second experience been my first experience, I would never make these again. Original: Really yummy recipe base, but needs some minor tweaking, as my muffins lost their "bottoms" (!) to the tin despite very adequate greasing. Unlike others, I grated two carrots and then used that amount as the example for how much zucchini to grate (I had to sub some grated apple, as one zucchini was bad inside). Kept all other measurements the same & felt that the ratio of flour was normal. They are beautiful muffins -- look like something from a bakery. Appreciated hint to fill tins, as they do not rise very much. My tins were filled to the very top, but did not overflow (made exactly 12). Could probably reduce sugar to 1/3 cup if satisfied with a less sweet muffin. YUM all around!
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Update: Apparently the first time I made these, by a complete fluke, I hit the proportions...