Description
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
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup shredded unpeeled zucchini
- 1 clove garlic, minced
- ¾ cup shredded Cheddar cheese
- ¼ cup freshly grated Parmesan cheese
- 4 slices bacon, cooked crisp and crumbled
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 12