Cheddar & Zucchini Muffins

there seems to be an abundance of zucchini in my life as of late.

this makes me happy.

infinitely happy.

  

  

what i love most about zucchini is that it is so versatile, sweet or savoury, baked or fried, i haven't found a way that i didn't enjoy it.  

today i'm happy to announce that cheesy & savoury won. 

because, let's face it, cheese is always a good idea.  

#fact

tomorrow sweet will redeem itself, in the form of cake if i'm lucky.

cheddar & zucchini muffins

ingredients:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon paprika

1/2 tablespoon fresh thyme (or 1/4 teaspoon dried thyme)

1/4 teaspoon salt

1 cup grated zucchini, squeezed dry

3/4 cup milk

1 egg, lightly beaten

3 cloves garlic, minced

1 tablespoon olive oil

2 cups grated medium cheddar cheese

method:

preheat oven to 350F.  spray 12 cup muffin tin with non-stick spray and set aside.

in pan over medium heat.  heat olive oil and sauté garlic for 30 seconds, stirring, careful not to let it burn.  remove from heat.

in large bowl, combine zucchini, garlic, milk and egg.  stir.

in another medium bowl combine all dry ingredients and whisk together.  add flour mixture to zucchini and stir till combined.  fold in cheese.

divide mixture among prepared muffin tin and bake for approximately 30 minutes.

enjoy. xo.