Savory Summer Muffins

I don't have much to say about this one. Amazing, right? The kids didn't like them much, but Curtis and I did. This a great recipe for those times that summer squash/zucchini may seem overwhelming.

This will make about 18 or so muffins.

Savory Summer Muffins
adapted from Sundays at Moosewood

3 c flour
4 t baking powder
1/2 t baking soda
1 1/2 t salt
1 c cheddar cheese, grated
1 c zucchini or summer squash, grated
3 T parsley
2 eggs
1 c buttermilk
1/4 c melted butter

Stir together flour, baking powder, baking soda, and salt in a large bowl with a whisk. Add cheese, squash, and parsley. Toss lightly to mix. In a separate bowl, beat the eggs and then whisk in the buttermilk and butter. Add the wet ingredients to the dry and stir until just blended (not smooth or anything like that). Spoon batter into greased muffin tins, filling them 3/4 full. Bake in preheated 350 degrees oven for 30 - 35 minutes or until golden and cooked through.