2 1/2 cups flour
1/2 cup freshly grated Pecorino Romano cheese, plus more for topping
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1-2 tsp. coarsely ground black pepper
1/4 tsp. salt
1 cup milk
1 cup tightly packed coarsely shredded zucchini
1/4 cup olive oil
2 large eggs

Preheat oven to 400 degrees.

Lightly butter 12 muffin cups (coat with nonstick cooking spray or use muffin liners)

Combine flour, cheese, sugar, baking powder, baking soda, pepper and salt in large bowl until well blended. In separate bowl, whisk together milk, zucchini, oil and eggs. Add to the dry ingredients all at once and fold together just until evenly moistened. Don’t overmix.

Divide batter evenly into muffin cups. Sprinkle each muffin with a little cheese, if desired.

Bake 22-25 minutes or until toothpick inserted in the centers comes out clean. Cool beforeremoving from pan. Makes 12 medium muffins.

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