Zucchini Cheddar Cheese Savory Muffins Tuesday, May 30, 2017 CW20


3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup milk either whole or part skim milk will work
1 large egg
2 tablespoons extra virgin olive oil
¾ cup grated zucchini
¾ cup reduced fat cheddar cheese grated
1 scallion finely chopped
1 tablespoon fresh thyme chopped (optional)


Preheat the oven to 325 deg and spray a muffin pan with baking spray. 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, spring onion and thyme with a wooden spoon until evenly dispersed. The batter will be very thick, it's ok.
Spoon the batter into the prepared muffin tin (about 3/4 full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean. Allow the muffins to cool in the pan for at least 10 minutes before removing. Serve warm.