These were FANTASTIC! I was looking for a higher protein, less carb baked good to feed my kids on school mornings. This recipe looked very promising as I also had extra zucchini in my fridge and pretty much all the rest of the ingredients. I did have to make two substitutions since I didn't have them in my house. I used a 1/4 cup of "real bacon crumbles" for the bacon and 1/4 cup of 6-cheese shredded Italian cheese blend for the fresh parmesan. I also only had 8 paper liners left and almost did not make this recipe. I decided to go ahead and use cooking spray for the remaining four muffin cups. My kids (ages 6, 6, 6 and 4) were hovering around the oven because they smelled so good. My oven always seems to cook baked goods on the minimum time stated to cook, so just in case I checked my muffins at 25 minutes. They were done at 30 minutes. Surprisingly, the non-paper lined muffins came out better! They simply flipped out of the muffin pan easily and left no mess. The paper lined muffins also came out great tasting, it's just that I lost a lot of muffin to the paper as they stuck a bit to the paper. So essentially, I made these as written and they came out moist, fluffy and super-savory. I could taste the garlic, cheddar and bacon. Oh and my kids loved them. This recipe is definitely going to become a staple in this household.
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These were FANTASTIC! I was looking for a higher protein, less carb baked good to feed my kids...