About this recipe: I developed this savoury muffin recipe when I had an abundance of courgettes! They're a hit even with those who think they don't like courgette!
I added some spinach to mine, just to boost up the veggie count and ensure that the recipe wasn't too dry. Very tasty muffins, but would recommend turning the oven down by 20 degrees, and cooking for slightly longer to allow for a more even bake. Also added some black pepper just for some seasoning, as well as a small amount of mustard. - 03 Oct 2015
I am the submitter of this recipe. I have just made another batch after receiving a less than stellar review. I followed the recipe exactly and had excellent results, again. My total baking time was 32 minutes. Some pointers to follow when baking anything - allow cold ingredients to come to room temperature (unless the recipe specifically states COLD). Cold ingredients drop the temperature of the batter resulting in longer baking time/underdone baked goods. This recipe calls for milk and an egg. I let mine warm up first (you can cheat here). Remember that oven temperatures vary, but the temp is always hotter at the top and cooler at the bottom. Opening the oven door repeatedly can also drop the temperature by up to 25 degrees. I do have one recommendation - if you use liners, I'd go with the foil type - the cheese in these muffins tends to stick to the paper. These are a moist muffin inside - there is yummy melty cheese all through. - 15 Aug 2009 (Review from Allrecipes US | Canada)
I was really excited to make these sadly they were bland. It needs at least 2 to 3 more bacon slices and maybe and extra 1/2 cup cheddar cheese or even a sharp white cheese added. It also needs a tablespoon of mixed herbs such as rosemary and thyme. I will try these again with these alterations and update my post. - 18 Aug 2009 (Review from Allrecipes US | Canada)