Savory Cheddar Zucchini Muffins
These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled
Preheat oven to 350 degrees F. Spray 12 muffin cups with cooking spray or use cupcake papers.
Mix the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts Per Serving:
171 calories; protein 6.8g; carbohydrates 15.7g; fat 8.9g; cholesterol 39.5mg; sodium 444.2mg.
Chef’s Tip: Add minced onion or jalapeno pepper.
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