- 3 Cup (360 grams) Flourish Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup minus 1 1/2 tablespoon (220 ml) skim milk, you can use whole milk
- 1 large egg
- 2 Tablespoons extra virgin olive oil
- 4.6 ounces (130 grams) grated zucchini
- 3.5 ounces (100 grams) reduced fat cheddar cheese grated
- 1 spring onion finely chopped
- 1 tablespoon fresh thyme chopped
- Preheat the oven to 325 degrees and grease a muffin pan.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
- Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
- The batter will be very thick, it's ok.
- Spoon the batter into the prepared muffin tin (about 3/4 full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
- Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.