Both of these savory muffins are delicious served hot with soups or salads. The zucchini keeps them moist, but when very finely grated, the zucchini isn’t too obvious so that zucchini haters won’t know what they’re eating. These muffins also freeze well.

Timesaving Hints: Food processors are great timesavers when it comes to grating zucchini and chopping the chives. They also make grating cheese quick and easy, but I usually purchase cheese already grated so I don’t have to take any time to do it myself. If you purchase a 1/4 cup size ice cream scoop, you’ll find that it not only saves time when filling the muffin pan, but the muffins will be uniform in size. I have also found that the silicone muffin pans or the individual silicone liners prevent sticking of any kind and no greasing is necessary.

Either of these muffins can be assembled in about 10 minutes hands-on time. During the 15-20 minutes that they are baking, you can be putting the rest of your dinner together or setting the table.

Zucchini, Cheese & Pepperoni Muffins

12 Servings

1 1/2 cups self-rising flour
2 cups grated cheddar jack cheese
1 cups pepperoni, chopped and loosely packed
1 cup grated zucchini, (about 1 medium)
1/4 cup chives, thinly sliced or finely chopped
1 egg
3/4 cup milk

Stir together the flour, cheese, pepperoni, zucchini, and chives in a medium-size bowl. Mix the egg and milk; add to the flour mixture and stir until just mixed. Do not overmix.

Grease a 12-cup muffin pan or line with paper liners. Scoop the batter evenly in the muffin cups. Bake at 400°for 15-20 minutes, or until golden brown. Serve hot with real butter.

Zucchini Parmesan Muffins

12 Servings

1 1/2 cups self-rising flour
2 teaspoons dill weed
1 teaspoon salt
1 cup grated zucchini, (about 1 medium)
1 egg
3/4 cup milk
1/4 cup vegetable oil
1/2 cup freshly grated Parmesan cheese

Mix the flour, dill weed, and salt; stir in the zucchini. Mix the egg, milk, and vegetable oil; add to the flour mixture and stir just until moistened. Gently stir in the Parmesan cheese.

Grease a 12-cup muffin pan or line with paper liners. Scoop the batter evenly in the muffin cups. Bake at 400°for 15-20 minutes, or until golden brown. Serve hot with real butter.