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Savory Cheddar Zucchini Muffins

Reviewed: Jul. 24, 2011
I made these muffins to go with a chicken dinner. I followed the recipe almost exactly: I used egg beaters for the egg, soy milk for the milk, and I left out the bacon. I also added a bit more garlic, using 1 heaping tsp of bottled garlic. Baked for 33 minutes and I thought they were very good. Due to some of the ratings I wanted to taste them before dinner, and I was pleased and my 2.5 year old was happy with the result. I didn't think they were bland or gooey. They weren't "normal" muffin consistency on the inside, but I wouldn't say they were gooey or runny, either.
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