Zucchini Cheddar Muffins

I love savory muffins, the kind of thing you can eat for breakfast or brunch, slathered in Kerrygold butter, and still feel reasonably good about eating because, you know, hey! a vegetable is involved. I guess it just how you rationalize things, or at least it is how I do.

Now my problem becomes, what to do with this recipe, because I was just so amazingly underwhelmed by it. I hate it when that happens, but there it is. This was meh. I certainly did not take them in to the test kitchen and didn’t even take pictures because they just weren’t worth it.

That said, here is what they are, for lack of anything else, a warning not to go there.  

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup scant cup whole milk
1 large egg
2 tablespoons extra virgin olive oil
4.6 ounces grated zucchini, pressed mostly dry
3.5 ounces extra sharp white cheddar cheese, grated,lg holes of box grater
3 scallions, finely chopped
1 tablespoon fresh thyme chopped

Preheat the oven to C 325 degrees and line muffin pan with foil liners.

Over a piece of waxed paper, sift together flour, baking powder, salt, pepper and set aside.

Whisk the milk, egg, and oil together in a measuring cup. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Stir in the zucchini, cheddar cheese, scallions, and thyme with my best spatulas Get it Right. Love them.

Scoop the batter into the muffin tin with acookie scoop, about 3/4 full and bake for 30-35 minutes or until the tops are just golden and a toothpick inserted in the center comes out clean.

Cool ten minutes in the pan then move to a wire rack to cool completely. Store at room temperature.

I have to say, I was not happy with this recipe. I’m not sure what I did wrong. But these had no color – they looked anemic. And to be honest, there wasn’t that much in the way of taste to make up for the blah looks either.

Source: Would just rather not say.

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