El Greco Zucchini Cheddar Muffins
- Details
Savory muffins are underrated. While blueberry and lemon poppy seed might make the headlines, cheese, herbs and veggies can work just as well! Our latest recipe yields muffins that are moist, cheesy and almost biscuit like. It’s so satisfying to pull these warm muffins apart. The stringy cheddar will make you salivate.
Baking these at home will fill your kitchen with smells of oregano, basil and garlic, all thanks to our El Greco blend. This Mediterranean spice mix has all of those garden herbs, as well as sumac and lemon peel for acidity. The flavor pairing is perfect for baked goods: rich and comforting, but not overly heavy. They also make the perfect side for a soup or salad… if they last until lunch!
El Greco Zucchini Cheddar Muffins
Ingredients
- 1 tablespoon melted unsalted butter
- 1-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons Garlic Salt
- 1-1/2 tablespoons El Greco
- 1 egg
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/4 cup green onion, thinly sliced
- 1-3/4 cup zucchini, grated
- 3/4 cup sharp cheddar cheese, grated
- 5 cherry tomatoes, cut in half
- 10 muffin pan paper liners
- pan spray
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl, mix all of the dry ingredients.
- In a separate bowl, whisk together the melted butter, egg, whole milk, sour cream, green onions, zucchini, and half a cup of cheddar cheese.
- Fold in the wet ingredients into the dry. Don't over mix the batter, or the muffins will be tough.
- Line your muffin pan with paper liners and pan spray them.
- Evenly divide your mixture among the muffin cups and sprinkle the remaining cheddar cheese on top of the muffins. For a garnish, add half a cherry tomato cut side up in the center of each muffin.
- Bake for 20 minutes until golden brown. Serve warm.
Notes
These are delicious with eggs for breakfast or as a side for soup.
2 Comments
Leave a Comment
Crowd Pleasing Party Dips
Perfect for snacking or for parties, spiced yogurt dips are easy to make and keep well in the fridge for up to a week. One container of plain Greek yogurt and 2-3 tablespoons of spice …
El Greco Citronette
A quick and easy dressing or marinade, this El Greco Citronette is bursting with flavors that enhance any Mediterranean dish. It brightens the flavors without overpowering, and can be used as a sauce, dressing or …
Lentil Loaf with Awesome Sauce
I’ve made this recipe for lentil loaf a million times. It is a go-to dish that keeps coming back around. Why? It’s true the loaf is moist and flavorful, healthy, and satisfying. It’s true that …
El Greco Pommes Anna
In an inspired moment of Western European fusion, we seasoned this classic French dish with our El Greco seasoning. Garden herbs like basil and oregano alongside sumac, lemon peel and garlic give this blend a …
Tea Picnic
This post is for those of us who like the crusts cut off. The extra effort and attention that goes into making these beautiful tea sandwiches shows in every detail — the sweet shapes, the …
can you substitute flour almond or cocnut amaranth?
Almond flour would be a good substitute or a fine cornmeal. You may need to add a 1/4 cup more milk to help with the moisture content.