Savory Zucchini Chard Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 11, 2013
These are superb! I am trying not to eat them all before my husband returns. There was plenty of fat on the bacon so I didn't fry it in butter. I also greased the muffin pan with butter, no problems with sticking at all. I didn't have Swiss so used cheddar, it was fine but Swiss would've given it a kick. I'll be making these again soon and will sprinkle some grated parmesan on top before baking. Thanks so much for this excellent recipe!
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Cooking Level: Intermediate

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Reviewed: Sep. 18, 2013
It is tasty but far from healthy... No kidding about seriously greasing the muffin tin: I used paper liners and the mixture stuck to them like glue. The recipe is also vague when it calls for 8 chard leaves: leaves have various size, depending at what stage the cook picks them. Maybe it should state that you should steam a bunch and obtain xx ounces. Lastly, there is no reason why the shredded zucchini can't be sautéed together with the chard.
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Reviewed: Sep. 11, 2013
I made these last night and they are fabulous! A great higer protein side to a simple salad for a healthy lunch.
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Reviewed: Sep. 9, 2013
If you've stumbled upon this recipe then you must be *thinking* about making these. Do yourself a favor and just DO IT! I followed the recipe exactly, doubled it even, and they came out incredibly delicious. Their density is more quiche-like than muffin but super good nonetheless.
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Reviewed: Aug. 13, 2013
Delicious! Made it twice now. Followed recipe as is except for using butter instead of cooking spray to grease muffin pan.
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Reviewed: Oct. 30, 2012
This was a great recipe for using chard and zucchini. The muffins freeze well, too.
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