Zucchini, Gruyere, and Black Pepper Muffins

Name: Zucchini, Gruyere, and Black Pepper Muffins
Prep time: 15 min
Total time: 75 min
Ingredients: 1 stick unsalted butter, melted, plus more for brushing (optional); 2 cups unbleached all-purpose flour; 0.25 cup toasted wheat germ; 1 tablespoon baking powder; 1 tablespoon sugar; 1 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 1 cup milk; 2 large eggs, room temperature; 1 cup shredded zucchini (from 1 small zucchini); 1 cup finely shredded Gruyere (3 ounces)

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By

Martha Stewart Editors

Updated on October 18, 2019

Prep Time:

15 mins

Total Time:

1 hrs 15 mins

Yield:

1 dozen

Gruyere adds a rich nuttiness to these savory muffins.

Ingredients

1 stick unsalted butter, melted, plus more for brushing (optional)
2 cups unbleached all-purpose flour
¼ cup toasted wheat germ
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup milk
2 large eggs, room temperature
1 cup shredded zucchini (from 1 small zucchini)
1 cup finely shredded Gruyere (3 ounces)

Directions

Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and 2/3 cup cheese.
Divide batter evenly among muffin cups and sprinkle with remaining 1/3 cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Lennart Weibull

Cook's Notes

To quickly bring cold eggs to room temperature, cover them in a bowl full of hot water while you measure the other ingredients.