Savory Cheddar Zucchini Muffins You Have To Try
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| Savory Cheddar Zucchini Muffins |
"I developed this recipe after I had an abundance of zucchini and desired a muffin to have with a chicken dinner. These savory muffins are first rate as a quick breakfast too! They're a success in spite of those who suppose they don't like zucchini!"
Ingredients :
- 1 3/four cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- half teaspoon salt
- 1/four cup butter, melted
- 1 egg, gently overwhelmed
- 1 cup milk
- 1 cup shredded unpeeled zucchini
- 1 clove garlic, minced
- 3/four cup shredded Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- four slices bacon, cooked crisp and crumbled
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 350 stages F (a hundred seventy five stages C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In any other bowl, stir together the butter, egg, milk, zucchini, and garlic until well mixed. Mix the flour mixture into the milk aggregate, approximately half cup at a time, stirring between additions, till the flour combination is integrated. Fold within the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake within the preheated oven until a toothpick inserted into the center of a muffin comes out smooth, 30 to 35 minutes. Allow desserts to chill slightly earlier than disposing of from muffin cups; serve warm. Refrigerate leftovers.
Notes :
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