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.