A nice change from the traditional sweet zucchini muffin this recipe utilizes zucchini, onion, garlic, roasted red capsicum and sun-dried tomatoes, resulting in a moist, savoury muffin. You can sprinkle with a little grated parmesan before baking.
Made these easily and all loved the taste. As an Aussie, it's not easy to find american cornmeal, so I used Squisito 1 Minute Polenta, which has a very fine grain. Make sure these are cooked through as the polenta is slightly gritty to the teeth if muffins under done. - 26 Oct 2011
Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for a muffin and requires a lot of ingredients. Maybe this unfortunately makes people pass it by. But here is a perfect example of how the effort you put into something is SO worth the results! As the first reviewer I felt a responsibility to strictly stick to the recipe and other than using full fat sour cream and skipping the optional Parmesan topping, I did. As these were baking (mine only took 30 minutes) the aroma was so good it truly was making my mouth water - and I'm not being dramatic to stress a point! Healthy, flavorful ingredients and flecked with lovely colors, but the true test would be the taste test. You have outdone yourself! They are perfect! Moist, great texture, beautiful, and such a unique flavor! You have this recipe down pat, and I would strongly encourage others not only to try these, but to make them exactly as the recipe directs - that means no shortcuts, no changes, no substitutions or deletions. I can't imagine how this recipe could be improved upon the perfection it already is. Thank you for sharing your recipe! - 01 Sep 2009 (Review from Allrecipes USA and Canada)
This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are well worth it. I made 1/2 a batch and now wished I made the whole thing. Mine came out perfectly beautiful after 32 minutes. I'll definitely make these again and might try making them in stages. I think I'd prep the zucchini mixture a day ahead, cover and refrigerate it. And the dry ingredients could easily be combined a day ahead. This is a wonderful recipe, so do give it a try. Just plan ahead! - 10 Jul 2010 (Review from Allrecipes USA and Canada)