Zucchini Cheddar Chive Muffins
I normally prefer sweet and fruity muffins, but today I was craving something savory. I have made this as a loaf before, but for convenience I decided to try this recipe as muffins. Muffins cook quicker and are easier to ensure an even bake throughout. These taste wonderful in the morning or when paired with a meal. I enjoyed a muffin with grilled steak and roasted sweet potato.
Ingredients:
1 zucchini grated
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup low fat buttermilk (I used 4 tablespoons powdered buttermilk and 1 cup water)
1 large egg
¼ cup extra virgin olive oil
1/3 cup chopped chives
1 cup shredded cheddar cheese
Directions:
- Preheat oven to 350 degrees. Spray a muffin pay with nonstick spray.
- Mix flour, salt, baking soda, and baking powder in a medium bowl.
- Mix zucchini, egg, chives, cheese, buttermilk, and olive oil in a large bowl.
- Gradually fold in the dry ingredients.
- Use a large cookie scooper to fill muffin tins. I sprinkled a little extra cheese on the top of each muffin.
- Bake for 25 minutes.
- Let cool on a wire rack for at least 10 minutes before removing from the pan.
- Enjoy!
