For the last few summers we’ve grown zucchini, among other things, in our backyard. This year, for whatever reason, the crop isn’t quite as good as it normally is, but it’s still yielding enough to let me experiment in the kitchen.
Experiment #1: savoury zucchini cheese muffins!
I really like making savoury versions of baked goods. Muffins, scones, biscuits – I’ll pretty much add cheese and a vegetable or two to them and call it good. As we’ve established before, cheese is one of my favourite foods. I have dramatically cut down on the amount I consume, but it is still very much an important part of my life.
Remember when I told you my friends and I basically just used to eat bread and cheese for dinner along with wine or gin?
Those were the days.
I paired the zucchini with two cheeses – cheddar and parmesan – along with a couple of green onions and some thyme to give it a little extra something. And with that, the zucchini cheese muffins were born!
These are the perfect snack, brunch item, or dinner accompaniment. Versatility is key, my friends.
You’ll find the batter to be a little thick. That’s ok. We actually want it to be thick. No loose, runny batter here, please. We aren’t using muffin liners (although you can if you want to), so you want to make sure your muffin pan is greased well, otherwise the cheese will get stuck. We don’t want that.
These muffins are so easy, so tasty, and are the absolute perfect addition to your table this summer. They’re even better if you use your own zucchini to make them!
Savoury Zucchini Cheese Muffins
Ingredients
- 3 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 cup milk
- 1 egg
- 2 tbsp. olive oil
- 2 medium zucchini, grated
- 1 cup grated cheddar cheese
- 1/2 cup grated parmesan
- 2 green onions, finely chopped
- 1 tbsp. chopped thyme
Directions
- Step 1 Preheat oven to 325°F and grease a muffin pan. Set aside.
- Step 2 In a large bowl, combine the flour, baking powder, salt and pepper.
- Step 3 In another bowl, whisk together the milk, egg, and oil. Add the dry ingredients to the wet ingredients and stir until just incorporated. Stir in the cheeses, zucchini, green onion, and thyme until everything is well dispersed (your batter will be thick, this is what we want).
- Step 4 Scoop batter into the prepared muffin pan and bake for 30-35 minutes, until a toothpick inserted in the centre comes out clean.
- Step 5 Allow muffins to cool before removing them from the pan. Eat within three days or freeze and reheat when ready to eat.
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