Happy Wednesday to you! I’m typing this up real quick on a Saturday morning in bed while the girls are occupied watching Good Luck Charlie. But our tummies are rumbling for some pancakes so I’m going to make this a fast one.
There was a day last week when the weather suddenly felt like full-on fall. Cold and damp, gray skies…the kind of fall day that isn’t necessarily pretty, but wonderful for that first pot of chili on the stove. I did a happy dance when I realized I had ground beef already thawed, and that I had these muffins in the freezer. Dinner was done less than 20 minutes later, and I didn’t have to touch it the rest of the day except for an occasional stir. Now, that’s joyful. Can I get an Amen?
Cheddar Zucchini Muffins
Very slightly adapted from the recipe by Will Cook For Smiles…thanks for the inspiration!
3/4 c. vegetable oil
1/4 c. of sour cream
1 1/2 tsp salt
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. garlic powder
2 c. of shredded zucchini (about 1 large zucchini)
2 oz of extra sharp cheddar + 1 oz for topping
Preheat the oven to 350 and grease a muffin pan.
In a large mixing bowl, combine flour, salt, garlic powder, baking powder and baking soda. Mix and set aside.
Whisk eggs, oil and sour cream together. Add to the dry ingredients and stir until just incorporated.
Add shredded zucchini and mix well. Add 2 oz of shredded cheese and mix until evenly combined.
Divide the batter between the muffin cups and sprinkle with remaining shredded cheese.
Bake for 18-20 minutes.