Supper Muffin Club

All the food that's fit to cook. In a Muffin Pan.

Zucchini Muffins

Sorry for the failure to post lately. Lulu and I have been on a bit of a spiritual journey recently. Fortunately we learned muffins are still in our path! So here’s the recipe for our famous zucchini tots, a healthier option to their potato brethren, and a great way for Lulu and I to stop doing nothin’ and start to do muffin.

Recipe: (makes 6 large muffins or 12 mini muffins)

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Ingredients:
1 cup zucchini, shredded
1/4 cup onion
1/4 cup cheese of your choice (I like a mix of Cheddar and Parmesan)
1/4 cup bread crumbs
1 egg

Directions:
First of all after you shred the zucchini, SQUEEZE, squeeze squeeze squeeze until there’s no more water left inside.  Preheat oven to 400°.  Mix egg, zucchini, onion, cheese, and bread crumbs in a bowl. Scoop into cups and bake for fifteen to twenty minutes. Cool and enjoy.
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Supper Muffin Club

A great place to stuff your face!

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