zucchini cheddar cheese muffins
I’m not done with summer squash yet.
I don’t care what the calendar says.
I will not let this season come to a halt. I have a secret to keep it going all year-long, and it’s sitting in my freezer. Tucked away in a zip-top bag are tiny strands of shredded zucchini. I wish I could take credit for this idea, but it goes to Margaret at A Way to Garden.
When Summer Fest 2010 started, the first theme was cukes n’ zukes. In her post she mentioned you could preserve squash by simply grating and storing it in the freezer. I felt an excited tickled in my tummy as I read those words. See, I normally look longingly at zucchini in the supermarket come January. I know it’s not worth buying, but the memories of biting into a first of the season squash come flooding back. Such emotions do not help counter the cold, grey skies of winter.
This year, I’ve captured a bit of summer in a bag. And I cannot wait to make these delicate, cheddar cheese and zucchini flecked muffins for a mid-winter pick me up. I imagine it will be like summer’s warm sun shining down on my tastebuds.
zucchini cheddar cheese muffins
makes one dozen
2 cups/8.5 ounces/240 grams all-purpose
1 tablespoon/17 grams sugar
1 tablespoon/13 grams baking powder
1/2 teaspoon/2 grams kosher salt
1/4 teaspoon/1 gram baking soda
6 tablespoons/3 ounces very cold butter, cut into 12 pieces
1 cup/2 ounces shredded cheddar cheese
1 cup/225 ml buttermilk
4.75 ounces shredded zucchini
Preheat oven to 400ºF. Line a 12-cup muffin tin with liners or coat with non-stick spray.
Add the flour, sugar, baking powder, salt and baking soda to a deep bowl. Whisk to combine. Add the butter pieces and rub together with your fingers until it forms a sandy-looking mixture, with some larger pea-sized pieces. Stir in 2/3 of the cheddar cheese.
Pour in the buttermilk and stir with a wooden spoon. It will be very stiff—don’t worry. Add the zucchini and stir until incorporated. The squash will release liquid and the finished batter will loosen up a bit.
Evenly divide batter among prepared the muffin tin cups. Evenly sprinkle tops with the remaining cheese. Bake for 20 to 23 minutes, until tops are golden and spring back when touched.
What a great idea for summer zucchini! I love having savory muffins for dinner sometimes. YUM.
I don’t usually think about making savory muffins, but these look sooo good! I wish I could take a bite out of one right now.
Sarah — Totally agree, savory muffins are a great way to mix up the dinnertime bread basket.
Jamie | My Baking Addiction
I am on a zucchini kick! These look fab, Jennie!
Oooh, I have never bakes a savory treat with zucchnini. I love the texture it lends to zucchini bread, so I bet it is amazing here. I love this idea!
Brian @ A Thought For Food
I’m so glad you reposted these on Twitter because they look wonderful! Will definitely be trying these!
shelly (cookies and cups)
I have some zucchini sitting on my counter now..guess I know what’s for dinner 🙂
Any idea how many cups of zucchini that is?
Jennie, these are delicious! Savory muffins are a great idea! They stuck a bit to my paper liners, though. The next time I will use my cast iron pans.
I never liked muffin liners for that same reason, until I found some great ones at my healthfood store. I can’t remember the name, but they come in a brown box, and are made from a recycled paper product. The release so easily from everything I bake. I’ll try to look at the box for the name, and post it here for you.
Jennie, thanks in advance for trying to find a name for those liners that don’t stick. Interestingly enough, when we went to have a muffin today (after baking them yesterday) the papers came off pretty easily. But I just had to have one yesterday after they cooled, so how could I have known this!?