February 2013 I started eating oatmeal for breakfast. On the package of oats a recipe for (oat-)muffins is printed. It wasn't long before I tried this recipe, it was a success. I played around with the ingredients, adding (a lot) less sugar, trying different kinds of fats etc until the muffins were as tasty as possible with as little calories as possible.
Next thing, our local grocery store comes with ready-to-go muffin packages (just add egg, milk and butter), we tried them, they are nice, but not being able to control the amount of sugar bothers me. Adding suger to muffins spikes the calories through the roof, so in comes the idea of making savory muffins.
In my home there was one zucchini laying around, begging to be made into muffins. In my head, the plan formed to cobine them with cheddar. Online I searched for zucchini-cheddar muffins, but was unable to find one that suited me. So I combined two, and improvised.
The recipes I combined -thankyouverymuch ^^- are:
Zucchini Muffins Recipe by Janna McNeil, and
Savory Cheddar Zucchini Muffins by Pam-3BoysMama.
So here is what I did.
Savory Muffins with Zucchini and Cheddar
for 12 muffins
1 Zucchini, peeled, grated
2 cups of plain flour (or use self-raising flour and forget about the yeast)
~5 grams of dried yeast
tsp. baking powder
tsp nutmeg
1/4 cup olive oil
~1/2 stick of margarine (or butter)
3/4 cup milk
Tsp. sole (you could use salt instead, but I prefer sole)
2 eggs
5 slices of cheddar cheese
Peel the zucchini and grate it above a large bowl. Add the 2 cups of flour along with the yeast and baking powder. Add a bit of nutmeg to taste. Give it all a good stir.
Add the olive oil. Combine the margarine/butter with the milk in a cup and microwave for a minute so that the margarine is melted, and the milk is warm (not hot!), then pour it in the bowl. Give it all a good stir again.
Now you can add the eggs and sole/salt to taste and stir it again until you feel it is a smooth batter. It should be rather fluid, like muffin batter is supposed to be. The last thing to do is add pieces of cheddar, you could also grate it, or pour the batter in the muffin cups and add cheddar on top... it's up to you basically. I made chucks of the 5 slices of cheddar and added those to te batter before pouring the muffins into the cups.
Bake your muffins at 175°C (350 F) for 30-35 minutes. (Or as I did, 180°C for 30 minutes).
