Cheddar Topped Zucchini Cornbread Muffins


Ingredients:
1 egg
1 loving cup flour
1 loving cup cornmeal
1/3 loving cup sugar
1 loving cup milk
six oz grated zucchini
1/4 loving cup canola oil
1 teaspoon baking powder
1/8 teaspoon salt
1/3 loving cup shredded extra abrupt cheddear

Directions:

Preheat oven to 350. Grease or job 12 wells inwards a muffin tin. In a large bowl, mix together milk, sugar, fossil oil in addition to egg until lite in addition to fluffy. In a carve upward bowl, whisk together the salt, flour, cornmeal in addition to baking powder. Add to the moisture ingredients in addition to mix until only combined. Fold inwards the zucchini. The batter volition hold upward rather thick. Spoon batter into prepared wells, filling each 2/3 of the way. Sprinkle alongside cheddar. Bake for 12-15 minutes or until a toothpick inserted inwards the centre comes out clean. Cool inwards pan for a few minutes, thence invert on a wire rack. Eat warm or at room temperature.



Yield: 12 muffins

Note: I used white cheddar thence it is hard to come across but it is there!


My thoughts:
It is that fourth dimension of yr again. The weeks when I am inundated alongside requests for zucchini recipes. We didn't found zucchini this yr but nosotros did found around crookneck crush that a friend of my mom gave us in addition to it did thence well, nosotros powerfulness convey to switch our garden adjacent yr to summertime crush only. Our tomatoes never produce well, no affair which ones nosotros found or where. Which is a shame because they are my favorite!

I love zucchini also thence having to much is never an effect for me. This muffin was Matt's idea. He felt similar cornbread to become along alongside around summertime chili I was making in addition to he loves zucchini thence I developed this recipe. It is kind of a cross betwixt zucchini breadstuff in addition to cornbread. It is actually moist in addition to the hint of cheddar only pushes it over the border into a novel degree of deliciousness.


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