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:
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
My prediction? I think you’re all about to become savoury muffin people. I sure have.