Easy Savory Zucchini Muffins
Servings: 12 muffins
Ingredients
- 2⅓ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1-2 dashes black pepper
- ⅔ cup parmigiano freshly grated
- ⅔ cup shredded fontina or firm mozzarella
- 1 tablespoon finely chopped parsley
- ¾ cup sour milk*
- 6 tablespoons vegetable or light olive oil
- 1 large eggs (lightly beaten)
- 2 cups grated zucchini
*If you find the batter too dry add a bit more sour milk 2-3 tablespoons, one tablespoon at a time.
FOR THE TOPPING
- 2-3 tablespoons freshly grated parmigiano
- 1 tablespoon finely chopped parsley
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray a 12 medium muffin tin.
FOR THE TOPPING
- In a small bowl combine the parmigiano and parsley. Set aside.
FOR THE MUFFINS
- In a large bowl whisk together the flour, baking powder, salt and pepper, add the parmigiano, fontina and parsley and combine. Make a well in the middle, add the sour milk, oil, eggs and zucchini, stir just to combine (about 14-15 stirs) it will be lumpy. Don't over mix.
- Spoon the batter into the prepared muffin tin, sprinkle with the parmigiano and parsley mixture. Bake for approximately 25-30 minutes or until a toothpick comes out clean. Leave 5-10 minutes in the pan then move to a wire rack to cool to room temperature or serve warm. Enjoy!
Notes
To Store: Best the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat briefly in the microwave or a low oven.
To Freeze: Cool completely, then freeze in a freezer safe bag or container for up to 3 months. Thaw at room temperature or warm in the oven.