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!
Ingredients
- ¾ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- butter: 0.25 cup (melted)
- egg, lightly: 1 piece (beaten)
- milk: 1 cup
- unpeeled zucchini: 1 cup (shredded)
- clove garlic: 1 piece (minced)
- cheddar cheese: 0.75 cup (shredded)
- freshly grated Parmesan cheese: 0.25 cup
- slices bacon, cooked crisp and crumbled: 4 piece
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
-
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.
