Who’s got 87 pounds of zucchini?
Tis the season!
Well, gardeners…and friends and neighbours of gardeners…and distant acquaintances of gardeners…and coworkers of acquaintances of gardeners. And anyone one else bogged down with more zukes than they know what to do with.
We’ve had zucchini up the wazoo before, too.
Like when we made:
Double Chocolate Zucchini Cake
Shaved Zucchini and Feta Salad
Four Ingredient Cheesy Zucchini Bites
This new recipe is a delicious solution for your zucchini overload woes. It’s unique, makes a big batch, freezes well, tastes delicious plain or with a pat of salted butter and finally, involves cheese. Instant winner!
I absolutely love the savoury twist on a muffin and I picture making these well into the fall and winter, when I can have them alongside a gorgeous, rich bowl of fall chowder or chilli.
I first made this recipe as a loaf, and it turned our gloriously – I had visions of savoury French toast, topped with an egg or some smoked salmon for a gourmet brunch…but then I ate it all, and it was too late. That old chestnut
The dill is an extra little bonus flavour that I was surprised how much I loved, too. Don’t leave it out, OK? Unless you hate dill – in which case, fine. FINE!
My prediction? I think you’re all about to become savoury muffin people. I sure have.
Erin
This recipe can also be made in a 9x5 inch loaf pan. Lower cooking temperature to 325F and increase cooking time to 55-60 minutes, until a toothpick inserted in the centre comes out clean.Savoury Zucchini & Cheese Muffins
Serves
16-18 muffins
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
Website
Adapted from Gather for Bread
Ingredients
Note
Directions
1.
Preheat oven to 375F. Spray 2 muffin tins with non-stick spray.
In a large bowl, whisk together dry ingredients - flour, baking soda, baking powder, salt and garlic powder. Add zucchini, cheese, onions and dill and stir until well combined.
2.
In a small bowl, whisk together buttermilk, eggs and canola oil. Pour wet ingredients into dry ingredients and stir until just mixed through and no dry flour remains. Batter will be very thick.
3.
In 1/4 cup scoops, transfer batter into muffin tins. Each cup should be about 3/4 full. Fills 16-18 cups.
4.
Bake for 18-20 minutes until a toothpick stuck in the centre of a muffin comes out clean. Cool for 10 minutes in muffin tin, remove and transfer to cooling rack to cool completely.
Shradha says
These are some interesting muffins. The recipe is very different and healthy, thanks for this recipe.