Begin by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners.
Grate the zucchinis and squeeze out any excess moisture. Set aside for later use.
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pepper.
In another bowl, whisk together the eggs, vegetable oil, and milk.
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.
Stir in the grated zucchini, grated cheddar cheese, and chopped chives.
Delightful Nostalgia: Grandma’s Quark Muffins with Vanilla Pudding Recipe
Heaven On Earth Cake
Breakfast Cheese Danish
After Wife’s Death, Old Man Discovers He Is Not the Biological Father of Their Three Sons — Story of the Day
Farewell to garden bedbugs without resorting to chemical insecticides – they dissipate instantly.
Creamy Caramel Custard Pie
Beef and Macaroni Soup
I swear eating this never gets old, no matter the season!
Brunch Casserole