VEGETABLE CHEDDAR BREAKFAST MUFFINS

By ldelmas

Makes 12. Once made and cooled, these can be individually wrapped in foil and frozen for a quick weekday Breakfast or as a lunch box treat.
To Reheat, simply pop the still frozen wrapped muffin in a pre-heated 350 degree oven for 10 to 15 minutes.

Ingredients

• 1 Small Zucchini(4 oz,)
• 2 C. all purpose flour(spooned into a cup and level off)
• 1/4 cup sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. olive oil
• 1 large egg
• 1 c. buttermilk
• 1 c. shredded Sharp Cheddar Cheese (4 oz,)
• 1 small Red pepper(cut into 1/4" diced)

Preparation

Step 1

Preheat oven 375 degrees, line 12 cups of a muffin tin with paper liners.
Grate the zucchini on large holes of a grater. Transfer the zucchini to a fine mesh sieve over the sink and with your hands squeeze the zucchini as dry as possible.
In a large bowl,whisk together the flour,sugar,baking powder and baking soda and salt.
In a separate bowl, whisk together the oil,eggs and buttermilk.
Gently fold the flour mixture into the liquid. Fold in the Cheddar cheese,zucchini and bell pepper.
Divide the batter among the muffin cups (this is easily done using a 1/4 c. ice cream scoop.
Bake for 25 to 30 minutes until a wooden pick inserted in the center comes out dry. Cool in the tin on a wire rack.