Comments on: Savory Zucchini Muffins

By: Chris

Chris — Mon, 25 Apr 2011 18:46:12 +0000

Hi Trish,
Thank you for your comment, and for sharing your adaptations. They sound yummy. Yes, often I have adapted a recipe using other kinds of mustard’s. And, yes, I have found that the whole wheat flour takes a bit more liquid. I think next time I make these, I will try your adaptations.

By: trish

trish — Sun, 24 Apr 2011 13:22:29 +0000

Just made these and they were yummy & so easy! I replaced 1/2 cup sr flour with wholemeal (& 1/2 tsp baking powder), and didn’t have powdered mustard so used 1 tsp dijon in the wet mix (probably could’ve used a bit more). Also used a bit more liquid – i think the wholemeal flour seems to soak it up more. Will definitely be making these again!

By: Chris

Chris — Thu, 03 Feb 2011 09:04:50 +0000

Hi Jeannette,
Thank you for your comment. I’m glad you enjoyed the muffins. It’s difficult to categorize some things, as each country calls things a bit differently. In some countries even a cookie is called a biscuit so it’s a bit hard to say. As there was “egg” (egg-replacement) in the recipe it qualified more as a muffin than a biscuit or scone. Usually the biscuits and scones use the baking powder and no egg. As long as they are tasty, healthy and vegan then you can call them whatever you’d like It’s a good recipe. We really enjoyed them and were happy to share the recipe with people. I’m glad you liked them.

By: Jeannette108

Jeannette108 — Thu, 03 Feb 2011 02:09:32 +0000

Tasty, easy and delicious! Were more like a biscuit than a muffin though. They would do well to be cooked in the same way as scones.