*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
I wasn't too keen on the sugar in this recipe, so I left it out as other reviewers had, with success. I also used 50/50 whole wheat and all purpose flours. This is a beautiful, savory muffin recipe. Best warm out of the oven with a drizzle of melted butter over the top!
A fantastic savory muffin. I made them to go with a batch of homemade turkey/veggie soup. I made a few slight modifications: used onion powder instead of fresh (about 1 tsp maybe more) garlic powder instead of fresh (1/2 tsp.) and ground rosemary (cut to 1 tsp b/c the ground stuff is so strong) For the cheese I used a Italian shredded blend (it was mozzarella asiago provolone etc). But I stayed true the recipe. This is a great recipe. Mine baked in 22 minutes directly in the tin (no liners). The result was a nice golden brown "crust" all around the muffin and tender moist interior. YUM! Kids and adults loved it. Will definitely make these again! Thanks for the wonderful muffin recipe!