Savory Cheddar Zucchini Muffins
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- ¼cup butter, melted
- 1egg, lightly beaten
- 1cup milk
- 1cup shredded unpeeled zucchini
- 1clove garlic, minced
- ¾cup shredded Cheddar cheese
- ¼cup freshly grated Parmesan cheese
- 4slices bacon, cooked crisp and crumbled
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.Step 2
Mix the flour, baking powder, baking soda, and salt in a bowl.Step 3
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.Step 4
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.