from Sundays at Moosewood Restaurant, The Moosewood Collective
makes about 18 muffins
3 cups white flour 4 tsp. baking powder 1/2 tsp. baking soda 1-1/2 tsp. salt 1 cup grated sharp cheddar cheese 1 cup grated zucchini 3 Tbs. chopped fresh parsley 2-3 Tbs. chopped scallions 1 Tbs. chopped fresh dill 2 eggs 1 cup buttermilk 1/4 cup melted butter
Preaheat the oven to 350 F. Combine the dry ingredients in a large bowl. Add the cheese, zucchini, parsley, scallions, and dill and toss lightly to mix. In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend. Spoon the batter into buttered muffin tins, filling them about 3/4 full. Bake for about 30 to 35 minutes or until golden. - Updated: March 14, 2005
