Jun 24, 2009
These recipe sounded interesting, so I thought I would try it. Except that I knew from the ingredients list I would have to "tweak" it quite a bit if anyone in my family was even going to consider eating these (definitely not intended to disparage either the recipe or the contributor, just my own family's idiosyncratic eating preferences). So I left out the stuff that we don't like (olives, skim milk, yogurt) and substituted stuff that we do like (celery, some green and red peppers, whole milk, reduced fat sour cream) for them. I also used 2 tbls. of applesauce and 2 melted 2 tbls. butter instead of the vegetable oil for shortening and I tossed some parmesan cheese and paprika into the batter, too. The result: The muffins turned out wonderfully in that they baked up nicely, were attractive in appearance and had a nice texture. Flavor-wise? I thought they were kind of "they are what they are; good, but nothing great". My husband's initial reaction was a quizzical expression and "strange" as a comment. And then he proceeded to eat 3 more muffins. My daughter said: "Wow, these are GOOD! Are we having them for dinner tonight?" And my son actually brought a friend over and told him: "You HAVE to try these things! They're great!" (and his friend agreed) I actually wound up making 2 more batches before dinner. I served these muffins with a tomato based soup and a tossed salad, but make no mistake -- the MUFFINS ruled the meal. (I gave this recipe 5 stars. Even though I tweaked it,
—ManassasMa
