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
- Preheat the oven to 400 degrees. Lightly butter 12 muffin cups or coat with nonstick spay (or use paper liners).
- Combine the flour, cheese, sugar, baking powder, baking soda, pepper and salt in a large bowl; stir until blended.
- 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.
- 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.