Zucchini Romano Muffins

These are nice, slightly peppery, savory muffins--perfect for an accompaniment to dinner or to balance out a sweet assortment at a brunch. I used Parmesan instead of Pecorino-Romano cheese and King Arthur white whole wheat flour instead of plain white flour. Like most muffins, these freeze just fine.

Recipe from Muffins A to Z by Marie Simmons

2 1/2 cups unbleached all-purpose flour
1/2 cup freshly grated Pecorino Romano cheese, plus more for topping
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1-2 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1 cup milk
1 cup tightly packed coarsely shredded zucchini (about 2 small zucchini, trimmed)
1/4 cup olive oil
2 large eggs

1. Preheat the oven to 400 degrees. Lightly butter 12 muffin cups or coat with nonstick spay (or use paper liners).
2. Combine the flour, cheese, sugar, baking powder, baking soda, pepper and salt in a large bowl; stir until blended.
3. In a separate bowl, whisk together the milk, zucchini, oil and eggs. Add to the dry ingredients all at once and fold together just until evenly moistened. Do not overmix.
4. Divide the batter evenly among the muffin cups. Sprinkle each muffin with a little cheese, if desired. Bake until a toothpick inserted in the centers comes out clean, 22-25 minutes. Cool on a wire rack before removing from the pan.

Makes 12 muffins