Prep Time: 20 mins Total Time: 60 mins Serves: 12 muffins
Ingredients: Resource from Chef Maxine
1 ½ cups zucchini, grated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
1 tablespoon vinegar
1 egg
3 tablespoons butter
1 ½ cups smoked cheddar
1.2 cup leeks, finely diced and lightly cooked in the melted butter or ½ cup green onions chopped
Preparation:
Preheat the oven to 350 F. Brush a muffin tin with oil. (or an 8 ½ x 4 ½ loaf pan) Set aside.
Grate the zucchini, and sprinkle with a pinch of salt. Let sit for 10 minutes for the moisture to be released. After the 10 minutes, wrap the zucchini in a tea towel and squeeze to remove the water.
In a small pot over low heat, melt the butter. Add the leeks and let it gently cook together for 5 minutes until the leeks are soft. Let cool. NOTE: Skip this step if using green onions. Simply stir green onions into the batter once dry and wet ingredients are combined.
Meanwhile, in a medium sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, add the milk and vinegar. Let stand for 5 minutes to curdle. Add the egg and beat together with a fork. Add cooled leeks and butter.
Add wet ingredients to dry ingredients. Mix until just combined. Stir in the grated cheese and grated zucchini.
Scoop the batter into muffin cups and bake for 35-40 minutes.
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