Reviewed: Nov. 23, 2009

I tried making adjustments according to people's recommendations and it just didn't work. There was this bitter taste that I think was a result of the recipe calling for too much baking powder. And they were very sticky, it took much longer than 20 minutes for them to bake through properly. I would not even bother trying to fiddle with this one; just find a different recipe.

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Aviva

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Reviewed: Sep. 5, 2009

The muffins were a hit here. I used pumpkin sauce/butter for the oil and used yogurt instead of milk. They turned out wonderful. Thanks for a great recipe.

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Catherine Bennet

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Reviewed: Sep. 3, 2009

Awesome. My girl was whinning about using up an extra zucchini that was going to go bad soon. She wanted to bake it in a muffin but only use wheat flour. I don't know what her problem was - I used this site to search for those 2 items and exclude all other flours (all purpose, white, bread) and got THIS recipe. We made'em and we loved'em. I especially like how the recipe leaves itself open to changes. We kept the egss whole because we're not concerned about that. We added some brown sugar and splenda to make them more sweet. When they cooked up they stuck to the paper cups pretty badly, but we'll figure that out. Overall I say this is an excellent recipe and definitely one we're keeping around next time she wines about extra vegetables about to go bad...!

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SINGLEGUYWHOCOOKS

Cooking Level: Intermediate

Living In: Stoneham, Massachusetts, USA

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Reviewed: Jul. 27, 2009

I went with others suggestions about adding spices and added cranberries. Great muffins and healthy!

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MDG

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Reviewed: Jul. 20, 2009

I used some of the modifications that others mentioned, plus a few of my own and these turned out delicious (and only 2 points for those of you WW out there). I substituted unsweetened applesauce for the oil, used 1/2 cup of sugar instead of the honey, 2% milk, a whole egg instead of whites and I also added some dried cranberries to the mix as well as some apple cinnamon instant oatmeal on the top for a little added crunch. Oh, and besides the cinnamon, I also put in a dash of ground cloves and a dash of ground nutmeg. They were not "blah" at all as other people described. The extra additions really perked these healthy muffins up!

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Shay

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Reviewed: Feb. 28, 2009

These turned out bland and dry. I feel like they needed more flavor and sweetness. I wouldn't make them again.

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GODDESS77

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Reviewed: Dec. 7, 2008

These were very "healthy" tasting, kind of flavorless wheat balls.

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AbFabMissC

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Reviewed: Sep. 16, 2008

I made changes to the recipe,I followed some of the advice from the others. I added 1/4 teaspoon of nutmeg,used 1/4 cup of cinnamon applesauce and 1/4 cup of brown sugar. I also used 11/2 cups of zucchini and added a brown sugar and cinnamon topping wich was 1/4 cup of brown sugar and 1 tablespoon of cinnamon mixed together and sprinkled on the top of each muffin before baking. They turned out very good.

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Jenn D

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

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Reviewed: Jul. 15, 2008

I liked these muffins. I followed the original recipe then read the reviews and decided to add 1/2 cup of light brown sugar to the mix. Then added honey butter (fat free) to the baked muffin and they were delicious!

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GADoo

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Reviewed: Jun. 2, 2008

These are very plain. I doubled the honey and added 1/2 teaspoon nutmeg and they are still plain. Not bad tasting at all just not as flavorful as I would like. I also used applesauce instead of oil and organic lactose free skim milk. Maybe next time more spices???

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Drewsky

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Frisco, Texas, USA

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Reviewed: Dec. 28, 2007

I used these muffins as a dinner bread. I added 1c. of carrots and used whole eggs. My kids loved them.

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Patrice

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Reviewed: Sep. 29, 2007

I tried this recipe and thought it was great. I think the recipes online are just too sweet sometimes, so this was perfect. More "bread" than "cake" if ya know what I mean. I doubled the honey, so I used 1/2 cup instead of 1/4, used the whole eggs- not just the whites, and substituted unsweetened soy milk for regular moo. People love 'em!

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YOUWISHI2

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Reviewed: Jul. 15, 2007

Perfect for the person born without a sweet tooth.

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S. McAllister

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Reviewed: Jul. 5, 2007

Bland and tasteless. I would not make these again.

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alc458

Cooking Level: Intermediate

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Reviewed: May 16, 2007

I liked these muffins very much. True that they are not an outburst of flavor.I followed the recipe using wild honey and a pinch more of cinnamon, the texture is great with a subtle taste of honey and cinnamon perfect for starting the day. I'll tried them again for sure.

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Quantum_cook

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Reviewed: May 5, 2007

I had read the other reviews before I made these, and therefore added a pinch of several spices (ginger, ground cloves, allspice, extra cinnamon) as well as about 1/4 cup of sugar substitute (i used equal) in addition to the honey that the recipe called for. i also used pureed pumpkin instead of oil because i had some extra pumpkin that i needed to use up. the muffins turned out very moist, but still were rather bland. next time i would use more spices and just a bit more sweetener.

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Emma

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 5, 2006

I think if I made them again, I would add more spices and make them more of a spice muffin

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KNICK21PT3

Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada

Living In: Gays River, Nova Scotia, Canada

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Reviewed: May 9, 2006

Needs more sweetener.

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Rachel

Home Town: Montrose, Colorado, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Dec. 18, 2005

These muffins were ok...nothing spectacular though. I did change quite a few things as follows: I substituted 1 cup of white flour for 1 cup of whole wheat, I added about 1 tsp fresh nutmeg, I used 1% milk instead of non-fat, I used 1 whole egg instead of 2 egg whites, instead of the vegetable oil, I used 1/4 cup unsweetened applesauce. As well, instead of using honey, I used splenda and increased it to 1/2 cup and also increased the zucchini to 1.5 cups. Lastly, I added about 3/4 cup chopped walnuts for a little crunch. So all in all, the muffins were a good/healthy alternative, but they still lacked something in my opinion.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Aug. 13, 2005

I also changed a few things and my family loved them. I used almost twice the zucchini, used a whole egg instead of egg whites, and used vanilla soy milk instead of fat free milk. I added chopped walnuts, which really helped the texture of the muffin. A sprinkle of oats on top before baking made them pretttier to look at, too.

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Bamachef

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