Serve these at dinner as a nice change from yeast-type rolls. A pebbly surface, feathery texture and medium-coarse grain indicates a good muffin.
As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the savory ingredients in this muffin. But more than that, let's just say I made and tasted these muffins a few hours ago and I still have an incredibly potent and unpleasant garlic aftertaste in my mouth. I will warn Hubs to stay a foot away from me. Frankly, they were also a little heavy on the rosemary too. A subtle hint of both would have made this a much better muffin. - 10 Feb 2011 (Review from Allrecipes USA and Canada)
These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some chopped jalapenos for added zing. I did cut the sugar down to 2 TBSPS and most likely will do without it altogether next time. I didn't care for the sweetness which seemed to be very prevalent right out of the oven. The next day they didn't seem as sweet though. All in all pretty good. - 01 May 2010 (Review from Allrecipes USA and Canada)
Excellent prepared with shredded pepperjack cheese & cooked crumbled bacon along side a cream based soup. We will be having them next with cream of green chile (poblano or anaheim) soup. Some sugar is needed in the recipe to help with browning the muffins. - 08 May 2010 (Review from Allrecipes USA and Canada)