Savory Zucchini Muffins #MuffinMonday

These savory muffins are chock full of zucchini, cheese and flecks of oregano.  They are a perfect pairing for whatever is being served for dinner.

Welcome to Muffin Monday.......

• Bakery Style Chocolate Chip Muffins from Making Miracles
• Cinnamon Brown Butter Muffins from Food Lust People Love
• Date, Prune, and Dried Cherry Muffins from Karen's Kitchen Stories
• Savory Zucchini Muffins from A Day in the Life on the Farm

 

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

These muffins reminded me more of biscuits but they are made using the muffin method and they were the perfect side to my Slow Cooker Chicken Chili that I shared with you Saturday.

As you can see, the batter for these muffins is very stiff.  More like a dough than a batter.  Since the only rule to Muffin Monday is that the dry ingredients be combined, the wet ingredients be combined and then you combine the two of them, these are muffins even though the texture is more like biscuits.

Unlike bicuits though, there is no cutting in of butter or other fats and there is no rolling out of the dough and cutting.  So in that sense, they are much more muffins than biscuits.  Whatever you decide to call them....I call them tasty!!!  They are the perfect bread to serve along with your fall soups and stews.

Breads, Muffins, Zucchini, Cheese

Breads, Muffins

American

Yield: 12 servings

Author: Wendy Klik

Print

Savory Zucchini Muffins

These savory muffins are chock full of zucchini, cheese and flecks of oregano. They are a perfect pairing for whatever is being served for dinner.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 3 c. flour
• 2 1/2 t. baking powder
• pinch of salt
• 3-4 grinds fresh pepper
• 1 c. milk
• 1 egg
• 2 T. olive oil
• 1 1/2 c. grated zucchini
• 1 c. shredded monterey jack cheese
• 1 t. dried oregano

Instructions

1. Combine flour, baking powder, salt and pepper in a large bowl.  Set aside.
2. Whisk together the egg, milk, and olive oil.  Make a well in the dry ingredients.  Pour the milk mixture into the well and whisk just until incorporated.
3. Stir in the cheese and zucchini.  The batter is very thick.  Divide the batter between 12 muffin cups that have been treated with cooking spray. 
4. Bake in a preheated 350* oven for 20-25 minutes, until golden brown and a skewer inserted removes cleanly.

Notes:

Adapted from a recipe found at Easy as Apple Pie.

Calories

189.70

Fat (grams)

6.12

Sat. Fat (grams)

2.44

Carbs (grams)

26.44

Fiber (grams)

1.33

Net carbs

25.11

Sugar (grams)

1.66

Protein (grams)

7.12

Sodium (milligrams)

185.58

Cholesterol (grams)

24.90

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