Zucchini, Cheese and Herb Muffins

When I first found the recipe for zucchini, cheese and herb muffins, I was very intrigued but not ready to commit to such a project. I mean, how good could muffins with vegetables in them be?!

The answer is: good. Really good.

After seeing this recipe I just couldn't get it off my mind. Finally one summer weekend with a packed house, I tried them. Warm, fresh out of the oven they were gone within the hour! The next time I made these, I doubled the recipe so all that work would last a little longer :)

A lot goes into the making of these muffins, but they are well worth it!
One tip: the recipe lets you decide between goat cheese or feta cheese. I've tried both. In my opinion, go with the feta. The goat cheese did not have a strong enough taste for these muffins. The ones I made with feta were by far the best.

Zucchini, Cheese and Herb Muffins Ingredients

The Grocery List:
2 tablespoons olive oil
6oz. small zucchini, topped, tailed and sliced or finely diced
2 scallions, thinly sliced
1 red chile, seeded and finely chopped (I've never actually added this, so I'll say optional)
1 1/2 teaspoons chopped thyme
1 1/4 cups all purpose flour
1/3 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 cup grated Parmesan
1/2 teaspoon paprika
1 large egg, beaten with 2/3 cup sour cream and 1/4 cup milk
4 tablespoons vegetable oil
5 oz. firm goat cheese or feta cheese, diced (As I mentioned above, I recommend the feta)
sea salt and freshly ground black pepper

Makes 18

Zucchini, Cheese and Herb Muffin Instructions

Preheat the oven to 400 F

Heat the olive oil (2 tablespoons) in a small skillet over medium heat. Then add the zucchini (6oz small, topped, tailed, thinly sliced), scallions (2 thinly sliced) and chile (optional 1 red chile, finely chopped). Add a pinch of salt and cook gently for 3-4 minutes until the zucchini have lost raw look, but are still crsip. They should not be brown. Stir in chopped thyme (1 1/2 teaspoons) and let cool.

Sift the flour (1 1/4 cups), cornmeal (1/3 cups), baking powder (2 teaspoons), baking soda (1/2 teaspoon) and sugar (1 teaspoon) into a bowl and stir in 3/4 teaspoon salt, a little black pepper, two thirds of the Parmesan and the paprika (1/2 teaspoon)
Rapidly mix the beaten egg mixture and the vegetable oil into the dry ingredients - do not beat or overmix otherwise the muffins will be tough and dry. Stir in the zucchini mixture and the feta or goat cheese (5oz).

Spoon the mixture into paper cases. Sprinkle each muffin with the remaining Parmesan. 

Bake for 20-25 minutes - until they spring back to a light touch.

Then ENJOY!!!! :)

Inspired by: