As much as I love a hunk of warm crusty bread alongside my soup or salad, I also love the idea of having my bread bring more to the table than a pile of carbs. That’s the beauty of the savory muffin. Filling and flavorful, these gems boast cheese, eggs and veggies, which add protein, fiber and vitamins to my meal. My Pumpkin Cornbread Muffins perform a similar trick. Feel free to experiment with this recipe as a guide, perhaps subbing feta for the cheddar. Or even blue cheese and sun dried tomatoes. I recently made the zucchini-cheddar version for class I taught and the muffins scored all kinds of oohs, ahhs and “could-I-have-that-recipe-please”es. It was enough to make me want to head up home and stir up another batch.
Makes 12 muffins
- 2 1/4 cups whole wheat pastry flour (or try a gluten-free blend)
- 1 Tbsp. aluminum-free baking powder
- 1/2 tsp. fine sea salt
- 2 eggs
- 1 cup milk (can be whole, 2 percent, buttermilk or a plant-based substitute)
- 1/2 cup butter or coconut oil, melted
- 1 cup shredded zucchini (I use zucchini I’ve frozen from my summer garden; fresh works as well). Squeeze out excess liquid.
- 3/4 cup cheddar cheese, shredded
- 2 scallions, diced
- Preheat oven to 400°F. Grease or line 12 muffin cups.
- Whisk together the flour, baking powder and salt. Set aside.
- In a medium bowl, beat the eggs with the milk.
- Stir the butter into the egg mixture. Then gently mix in the flour mixture. Do not over-stir.
- Carefully add the zucchini, cheese and scallions.
- Scoop into prepared muffin tins.
- Bake for 15-18 minutes. Muffins are done when a toothpick inserted in the center comes out clean.