This savory muffin studded with zucchini and cheddar cheese pairs as wonderfully with dinner as it does breakfast.
And consider taking advantage of all that extra zucchini piling up by baking a double batch. The moisture from the zucchini means these muffins freeze well.
Want to make a whole-grain version? Substitute regular whole-wheat flour for half of the all-purpose flour.
Or go all the way and use white whole-wheat flour in place of all of the all-purpose. It has the same nutrition as regular whole wheat, but is made from a lighter grain that produces a flour that tastes and looks similar to white.
Zucchini cheddar mufins
21/4cups all-purpose flour
11/2teaspoons baking powder
1/2teaspoon baking soda
1/4cup sugar
1teaspoon salt
2eggs
11/4cups buttermilk
1/2cup unsalted butter, melted
1cup packed shredded zucchini
3/4cup shredded sharp cheddar cheese
Heat the oven to 400 degrees. Line a 12-cup muffin pan with paper liners or coat with baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
In another bowl, whisk together the eggs and buttermilk, then whisk in the melted butter. Gently fold the liquid mixture into the dry mixture, then fold in the zucchini and cheddar just enough to incorporate.
Scoop the batter into the prepared muffin pan and bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 10 minutes in the pan before turning out on a rack to cool completely.
Makes 12 muffins. Per muffin: 220 calories; 100 calories from fat (45 percent of total calories); 11 g fat (7 g saturated; 0 g trans fats); 60 mg cholesterol; 23 g carbohydrate; 1 g fiber; 5 g sugar; 6 g protein; 360 mg sodium.
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