Savory Muffins

Name: Savory Muffins
Yield: Makes 6
Ingredients: ⅔ cup (100 g) shredded zucchini; ⅛ teaspoon ground cumin; 3 cloves garlic, roasted and smashed; 2 medium shallots, roasted and smashed; 6 large eggs, cold; 2 cups (230 g) shredded cheddar, divided; ¼ cup + 1½ tablespoons (69 g) grapeseed oil; 2 eggs, room temperature; 2⅔ cups (314 g) all-purpose flour, sifted; ½ cup (112 g) buttermilk; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon freshly ground pepper; 1 teaspoon sea salt

Preparation info

Makes
6

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Inspired by William Werner of Craftsman and Wolves, this savory muffin has it all, including an egg!

Ingredients

2 eggs, room temperature
¼ cup + 1½ tablespoons (69 g) grapeseed oil

Bread
Vegetarian

Method

Preheat oven to 375° and line a 6-cup muffin tin with muffin liners.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed for 10 seconds. Reduce speed to low and stream in oil. Add buttermilk and mix on low speed until just combined. Add flou