Yum. Some of the best muffins I've made. Of course, I made a few changes...used 2 sticks butter instead of oil, made muffins instead of loaves, and used frozen instead of fresh blueberries. Added a bit of crumb topping, too. Everyone at work loved them. Great way to use up my extra zucchini from my garden!
Yum. Made it as written...but added lots of fresh rosemary, garlic, and basil to the dough. Added sliced tomatoes to the top (brushed with olive oil) as well as a generous sprinkle of kosher salt.
I also made these for an Indian-themed dinner, and they were quite a hit. I must admit that I toned down some of the more intense tastes...only 1 T curry powder, and just a few basil leaves in the whipping cream. The cupcakes looked beautiful - I scooped out a plug from the top of each cupcake and filled with lemon curd, then topped with the slice of cupcake that I removed. Then I spread some more lemon curd over the top, with the whipped cream over that, but not quite covering it all of the way. Over that, I sprinkled toasted coconut, and topped with a sprig of very small basil leaves. Great presentation, unique flavor.
Yum. I have tomato, zucchini, and squash growing this year , and was looking for a way to use them up. I did make a few changes. I used one large zucchini, 2 squash, 3 big tomatoes ,and a few cherry tomatoes. No canned. I did have half a jar of Ragu spaghetti sauce I threw in. And of course 1 lb of mild Italian sausage. At the end of the stovetop cooking, I added about 1 cup of shredded parmesan, and then once it was in the casserole dish, I topped it with shredded mozarella instead of cheddar. It was all about using up what I already had and this recipe worked great!