Lemon Zucchini Muffins Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Aug. 3, 2012
This recipe exceeded my expectations. I served it at a bay shower with quiche. Yum!
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Reviewed: Jul. 31, 2012
Love these! I used whole wheat flour instead of AP to keep it healthier. Also, the store I went to had no lemon yogurt, so I grabbed lime. They came out perfectly! So moist, delicious and even TODDLER APPROVED!
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Photo by brittmichelle
Reviewed: Jul. 27, 2012
I LOVE this recipe. I have made it several times. I do cook the glaze a little bit longer and it makes a beautiful shiny top on the muffins. One time I added blackberries, another time I added blueberries, and one time with no fruit added. My family and friends LOVE when I cook these.
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Reviewed: Jul. 12, 2012
I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most recipes for baked goods call for 2 cups zucchini so I've been shredding it and wringing the moisture out in a clean dishcloth, then freezing in 2 cup portions.
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Reviewed: Jul. 4, 2012
I made these muffins as the recipe called and they were great. The second time I made them I made a quite a few substitutions to make them sugar-free. 6 tbsp of plain goat yoghurt (instead of lemon yoghurt), 2 tbsp of lemon juice, 6 tbsp apple sauce and 1/8 cup of oil (instead of butter), 1/4 cup of honey (instead of sugar) and 2 tbsp of lemon rind. Baked at 365F for 20 min. I also skipped the glaze to keep them sugar-free. They browed easily but I found the middle to be a bit too wet. Next I will try reducing yoghurt and apple sauce to 5 tbsp each and baking at 350F for 35 min.
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Reviewed: Jun. 30, 2012
I love this muffin. I love both zuchinni and lemon and this is a wonderful summer brunch muffin. A great way to get my family to eat more vegetables.
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Photo by Baking Nana
Reviewed: May 30, 2012
This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it came to a bit less than 2 cups. My container of lemon yogurt was only 6 oz so I added another 2 oz of plain greek yogurt. I will try making these next time using applesauce and oil beaten with the egg instead of the butter. I am glad I made these. Thanks for a nice easy recipe. UPDATE: I meant to say that these don't rise really high so don't be afraid to fill your muffin cups - there was some batter left over after making 12 regular muffins.
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Cooking Level: Expert

Living In: Corona, California, USA

Displaying results 31-37 (of 37) reviews

 
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