Muffin fit for breakfast or dinner
This savory muffin studded with zucchini and cheddar cheese pairs as wonderfully with dinner as it does breakfast. And consider taking advantage of all that extra zucchini piling up in the garden by baking a double batch. The moisture from the zucchini means these muffins freeze well.
Want to make a whole-grain version? Substitute regular whole-wheat flour for half of the all-purpose flour. Or go all the way and use white whole-wheat flour in place of all of the all-purpose.
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