I caught this recipe in a Family Circle magazine (hey, I was trapped in a doctor's office), and the photo was enough to hook me. Besides, I keep buying packages of 6-8 zucchinis at Trader Joe's, so I've got a lot of zucchini to work with.
I also loved the idea of the mini-bundt muffins, and then was especially intrigued by the unusual ingredient of sunflower seeds. I made a special trip to BB&B and Safeway just to get these items. What fun.
However, the bundt pan and the sunflower seeds are all I have good to say about the recipe. I was surprised as I was mixing it, before adding the zucchini, how pasty the batter was. Did I miss a wet ingredient? The dough -- I mean, batter -- loosened up once I added the zucchini, but I couldn't pour it into the bundt wells, I had to sort of drop it in.
Not surprisingly, the result was pretty dry. A friend suggested that maybe the recipe would work better if baked in a loaf pan, and I had baked the remaining batter in a mini-loaf pan, but it was still on the dry side. I compared this recipe to the "Muffin Madness" in my Moosewood cookbook, which is a basic muffin recipe intended for some sort of vegetable or fruit variation, and they were quite similar. Something's missing from both. I'm tempted to re-try it with a dollop of yogurt.
The sunflower seeds idea by itself was worth it though, that gave these muffins a tasty zing. My 16-month-old liked them, though her brothers weren't interested (sometimes that's just because our neighbors sneak them candy, who knows).
I'm sold on the form factor of my mini-bundt pan though. I tried the lemon yogurt cake recipe I'd made a few weeks ago as mini-bundts, and the result was adorable (and yummy, as that yogurt cake is moist almost to a fault). There are a lot of possibilities here!
And now I'm on a quest for truly, truly moist zucchini bread. More on that later.
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