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Recipes // Breakfast // Vegetable-Cheddar Breakfast Muffins

Vegetable-Cheddar Breakfast Muffins

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By Beekman Boys - Brent Ridge and Josh Kilmer-Purcell

Makes 12

Once made and cooled, these can be individually wrapped in foil and frozen for a quick weekday breakfast or as a lunch box treat. To reheat, simply pop the still frozen wrapped muffin in a preheated 350°F oven for 10 to 15 minutes.

Ingredients:

  • 1 small zucchini (4 ounces)
  • 2 cups all-purpose flour (spooned into cup and leveled off)
  • 1/4 cup sugar
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup shredded sharp Cheddar cheese (4 ounces)
  • 1 small red bell pepper, cut into 1/4-inch dice

Directions:

  1. Preheat the oven to 375°F. Line 12 cups of a muffin tin with paper liners.
  2. Grate the zucchini on the large holes of a box grater. Transfer the zucchini to a fine-mesh sieve set over the sink, and with your hands, squeeze the zucchini as dry as possible.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the oil, egg, and buttermilk. Gently fold the flour mixture into the liquid. Fold in the Cheddar, zucchini, and bell pepper.
  5. Divide the batter among the muffin cups (this is easily done using a 1/4-cup ice cream scoop).
  6. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of a muffin comes out dry.
  7. Cool in the tin on a wire rack
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