ZUCCHINI, GRUYERE, AND BLACK PEPPER MUFFINS
Gruyere adds a rich nuttiness to these savory muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes one dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and 2/3 cup cheese.
- Divide batter evenly among muffin cups and sprinkle with remaining 1/3 cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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Ijato Marvelous
[email protected]I love the combination of zucchini, Gruyere cheese, and black pepper in these muffins. They're so savory and delicious.
Hunter Swanson
[email protected]I made these muffins with zucchini from my garden and they were delicious! They're so fresh and flavorful.
Grace Elemawusi
[email protected]These muffins are a bit too sweet for my taste. I think I might reduce the amount of sugar next time.
hk hamim
[email protected]I've made these muffins several times now and they're always a hit. They're so moist and flavorful.
Ramith Suvarna
[email protected]These muffins are a great way to use up leftover zucchini. They're also a great snack or breakfast option.
FireRick221
[email protected]I love that these muffins are made with zucchini. It's a great way to get kids to eat their vegetables.
Hamza Sial
[email protected]I made these muffins in a mini muffin tin and they were perfect for a quick snack. They're also great for packing in lunches.
Ch Muzamil
[email protected]These muffins were so easy to make! I didn't have any Gruyere cheese, so I used cheddar cheese instead. They still turned out great.
Mubiru John
[email protected]I made these muffins with a gluten-free flour blend and they turned out great! They're still moist and flavorful, and they're perfect for people with gluten sensitivities.
WILLIAM WANAMI
[email protected]I added a cup of chopped walnuts to these muffins and they were delicious! The walnuts added a nice crunch and nutty flavor.
Sakawat hossain Rifat
[email protected]I made these muffins with whole wheat flour and they turned out great! They're still moist and flavorful, but they have a bit more of a nutty flavor. I'll definitely be making them this way again.
Hisgeminigirl221
[email protected]These muffins were a bit too dry for my taste. I think I might have overmixed the batter. Next time, I'll be sure to mix it just until the ingredients are combined.
hazem amin
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. I'm not a big fan of zucchini, but these muffins were so moist and flavorful, I couldn't get enough of them. I'll definitely be making them again.
Awe Elijah akorede
[email protected]These muffins are so good! I made them for a party and they were a huge hit. Everyone loved them. They're so moist and flavorful, and the zucchini gives them a nice texture.
Ali Amjad Chaduary
[email protected]I've made these muffins several times now, and they're always a hit. They're perfect for breakfast, lunch, or a snack. I love that they're packed with vegetables, and they're also a great way to get kids to eat their veggies.
Enjoyable Poem
[email protected]These zucchini muffins are a delicious and easy way to use up summer zucchini. They're moist and flavorful, with a crispy top and a tender crumb. I added a little bit of chopped bacon to mine, and they were even better.