Savory muffin loaded with zucchini and cheese.
I’ve never tried so hard to get a recipe right.
Our garden club May luncheon is coming up and I’m doing the food. Tortellini Salad, Strawberry Dill Spinach Salad, and a Chicken Salad with orange maralade/mayo dressing. So, I wanted a savory muffin to go in the center of the plate in one of those cute little flower petal type muffin papers.
Finding a savory muffin was harder than I thought. My first zucchini muffin was awful and then I realized it was a “healthy” version of what should have been a good muffin – lo-fat cheese, no fat in the batter etc. My second attempt was a Bisquick version and even though it had 1 cup of Bisquick it had four eggs. I don’t know why that didn’t ring a bell in my head or in my ears anyway that are constantly ringing. Anyway, long story short that turned out more like one of those egg cups people make and mine was way too salty and that was probably because I added salt not thinking that the Bisquick had salt in it and then the cheese had a good amount of salty taste too.
By this time, my husband is so tired of eating zucchini muffins. I should have just made my zucchini (sweet) bread recipe and put it in muffin pans.
I was still determined to use the Bisquick because my first attempt had flour and didn’t taste very muffin like at all. So I started with the Bisquick mix, decided on the amount of zucchini and only used two eggs and upped some of the other ingredients and I think I finally got a good muffin for the luncheon.
Only problem was we were suppose to go out to dinner and by this time hub had already eaten three of the muffins with butter and he started the “I’m not really all that hungry” thing he does sometimes. So, after a couple of hours his belly was ready for a refill so we went out. In the meantime, I frozen the muffins so he can eat them some other time.
Hope they go over at the luncheon soon. (Note: everyone loved the muffins. I frozen them the day I baked and then popped in the oven at the luncheon and they were as good as they were the day I baked them.)
BLAST FROM THE PAST: Shrimp Louis Salad will be on my menu when I have company coming this summer.
The Swiss cheese can be swapped out with cheddar.
Put everything in a bowl and mix.
Use large scoop and fill each sprayed/greased muffin pan.
Bake until nice and browned. (I removed one, cut open, to test for doneness.)
- 2 1/2 c. Bisquick baking mix
- 1 c. grated Swiss cheese (or cheddar)
- 1 Tbsp. fresh thyme leaves, chopped, stems removed
- 2 eggs
- 1/2 c. buttermilk (or more)
- 1 c. grated zucchini
- 1/4 tsp. salt (optional)
- 4 Tbsp. melted butter
- 1/2 tsp. garlic powder
- 4-5 thinly sliced green onions
- Preheat oven to 350°.
- Mix all the ingredients until mixed. You may need a little more buttermilk to moisten everything. Using a large scoop, fill 12 greased muffin tins and bake at 350° for 25-30 minutes or nicely browned.
- I removed one from the oven to test for doneness and I had to put them back for a few more minutes. Serve warm from the oven.