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Cheesy Zucchini Muffins
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Cheesy Zucchini Muffins
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Cheesy Zucchini Muffins
Created By Chef Dale MacKay
Ingredients
| 1¼ | cups milk | |
| 1 | large egg | |
| ⅓ | cup butter, melted | |
| 1 | cup zucchini | |
| 1½ | cups all-purpose flour | |
| ¼ | cup cornmeal | |
| 2 | tsp baking Powder | |
| ½ | tsp baking soda | 1½ | cups Cheddar Cheese: Grated |
| ½ | tsp salt |
Directions
Prep time: 5 minutes
Total time: 30 minutes
Makes 12
- Preheat oven to 350°F.
- Whisk milk, egg and butter together. Set aside.
- Grate zucchini on a box grater. Squeeze any extra water out of the grated zucchini and measure 1 cup into a large bowl. Next add 1 cup of cheddar cheese and all remaining dry ingredients to zucchini and cheese and mix. Next, add wet ingredients to your dry ingredients and mix with a spoon or your hands.
- Use cooking spray to grease a 12-cup muffin tin. Fill each just below the top line with the muffin mix and then garnish each one with the remaining ½ cup of cheddar.
- Bake for 30-35 minutes. Let cool and enjoy warm at room temperature. Freeze for an easy snack or breakfast.
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