1-1/2 cups Gold Medal™ all-purpose flour
cups aged white cheddar cheese
Preheat oven to 350°F. Heat the oil in a small sauté pan and add the garlic. Sauté for 30 seconds, until fragrant.
In a large bowl, combine the flour, baking powder, baking soda and a pinch of salt. Whisk to incorporate.
In another bowl, mix together the zucchini, garlic, egg, and milk.
Add about 1/2 cup of the flour mixture to the zucchini bowl, stirring to fully incorporate. Once all the flour is mixed in, add the cheese and remaining pinch of salt, then stir to combine.
Spray a 12-cup muffin tin with cooking spray. Distribute the batter between 12 muffin cups and bake for 30-35 minutes, until the tops are golden and cooked all the way through.
More About This Recipe
- Muffins! With sautéed garlic, garden zucchini and like, a lot of cheese.Oh dear. I made some muffins, and I need to warn you, they're VERY cheesy. Not like, it melts when you bite into it (sad face), but like, the deepest cheese flavor ever (happy faces). And also, they possess the most glorious garlic flavor you'll ever know.I say possessed like the muffins are demons. DEMON GARLIC MUFFINS. (Glee faces for life.)The best part, though (besides cheese and garlic?), is the healthy zucchini! I put an exclamation point on that sentence to get you excited about a vegetable. Did it work?You're still thinking about the cheese.Oh my gosh they're so fantastically cheesy. And the GARLIC – you'll definitely flip. Can we just get in that already?Because we should.