Cheesy Zucchini Muffins
1¾ cups all-purpose flour or Gluten Free all purpose flour
1½ tsp baking powder
1 tsp baking soda
1 tsp garlic powder
2 large eggs
¼ cup canola or olive oil
½ cup buttermilk or non-dairy buttermilk – to make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk or non dairy milk, stir, and let it sit for 10 minutes to curdle.
2 cups grated zucchini, squeezed to remove as much liquid as possible
1 tbsp chopped fresh chives
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
A pinch each of salt and pepper
1½ cups grated sharp cheddar or cheese of choice – we used Daiya non dairy cheese
Preheat oven to 350 degrees Fahrenheit. Grease or spray 12 cup muffin tin and set aside.
In a medium size bowl whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. Set aside.
Beat together the eggs and the oil for 2 – 3 minutes.
With the mixer speed on low, add in half of the dry ingredient mixture. Then, half of the buttermilk. Add the rest of the flour and then the rest of the buttermilk and mix well.
With the mixer speed still on low add the grated zucchini and the herbs.
Increase speed to medium and add the shredded cheddar.
Use a rubber spatula to ensure that all ingredients have been completely blended.
Divide the batter evenly between 12 muffin cups.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Enjoy!