Recipes

Zucchini, Gruyère, and Black Pepper Muffins

Active Time: 15 minutes
Total Time: 1 hour, 5 minutes
Makes: One dozen

*Gruyère adds a rich nuttiness to these savory muffins.

Ingredients
1 stick unsalted butter, melted, plus more for brushing (optional)

2 cups unbleached all-purpose flour

¼ cup toasted wheat germ

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup milk

2 large eggs, room temperature

1 cup shredded zucchini (from 1 zucchini)

1 cup finely shredded Gruyère (3 ounces)

Directions
1. Preheat oven to 400°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and ⅔ cup cheese.

2. Divide batter evenly among muffin cups and sprinkle with remaining ⅓ cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.