Filling and flavorful, these gems boast cheese, eggs, and veggies, which add protein, fiber, and vitamins to a 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 have made the zucchini-cheddar version for classes 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
Ingredients
- 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
Instructions
- 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.
