Muffins are quickbreads that you can whip up easily, and when zucchini is ready for harvesting there is always a need for good recipes to enjoy it. This one combines delicious freshly snipped herbs from the garden, mellow cheddar cheese and the moistness given by grated zucchini.
From breakfast to brunch, or as a side to evening supper, these are quick, easy, and yummy.
Savory Cheesy Zucchini Muffins
Cheesy muffins with delightful Savory herbal notes.
Ingredients
Method
- Preheat the oven to 325 degrees F and grease a muffin pan.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
- Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Stir in the zucchini, cheddar cheese, green onion, savory, and thyme with a wooden spoon until evenly dispersed.
- Spoon the batter into the prepared muffin tin to 3/4 full; bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
- Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
Another great thing about this muffin recipe is that you can up the ante on flavor by adding bacon bits, chopped ham, jalapeno, or reduce the amount of the squash and add some corn. Muffins are made for experimentation.
Savory, like Thyme, is an herb that you can grow on a windowsill or in your vegetable garden. Harvest the soft stems and leaves for this recipe.
