Zucchini-Cheddar Muffins

Good for any meal; especially tasty with bacon or ham! We often enjoy for breakfast or brunch- makes great little to-go ham sandwiches.

1 small zucchini (1/4 lb.), large hole grated

2 c. flour

1/4 c. raw, organic sugar

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. olive oil

1 egg

1 c. buttermilk

1 c. shredded sharp cheddar cheese

1 small bell pepper, finely diced

Preheat oven to 375. Line 12 cups of a muffin tin with paper liners.

Place the grated zucchini in a colander over a bowl or sink, sprinkle with a dash of salt and allow to drain for 15-20 minutes. Rinse and pat dry as

possible with cloth or paper towels.

In a large bowl combine flour, sugar, baking powder, soda and salt.

In another bowl, whisk oil, egg and buttermilk.

Gently fold in the flour mixture, then the cheese, zucchini and pepper.

Make sure batter is well incorporated.

Divide the batter among the muffin cups and bake for 20-30 minutes

or until a toothpick inserted into the middle comes out clean.

Cool on a wire rack.

Recipe created or adapted by Liz Talley, Urban Graze

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