Tuesday, July 13, 2010

Pepper jack zucchini muffins


Oh the summer. Love it, hate it. Depends on the day. I can't seem to decide. I've definitely always been in love with summer fruit. Peaches, watermelons, cherries, loquats. I've been drooling over the idea of fresh picked fruit from my parents' fields. Getting out of Barcelona, going down to Castellon and waking up early in the morning to go pick fruit with my dad. Priceless.

I have to train myself to bake with veggies. We've always had fruit trees. That's what my grandparents made a living of and most of the trees still survive. In winter, juicy oranges and tangerines are waiting for us to pick them. In summer, loquats, apricots and cherries are my go to fruits. But, now we have veggies too!



Ever since my parents retired last summer, they've been massively planting all sorts of veggies, trying to figure out what would grow in the mediterranean climate. They've already eaten tomatoes and fava beans. Peppers of all colors are in progress. Zucchini and yellow squash are already growing, waiting for me to pick them and turn them into some baked goods. So obviously I had to practice!

I love zucchini bread, but lately I've been all into savory baking. These muffins are perfection. Corn meal combined with flour. Lots of zucchini and oozing pepper jack cheese. They were part of my 4th of july menu and they didn't last long at all. Not a fan of spicy cheese? Use some cheddar, mix cheeses, you can't go wrong with these.

Pepper jack zucchini muffins
Makes 12

Print this recipe

1 cup cornmeal
1 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup greek yogurt
1/4 cup olive oil
2 large eggs
1 cup grated zucchini (1 medium)
6 oz Pepper jack cheese, shredded

Preheat the oven to 375 F

In a bowl, mix together corn meal, flour, baking powder, baking soda and salt. Set aside. In a smaller bowl whisk together the eggs, yogurt and oil. Stir in the dry ingredients. Add the zucchini and cheese and mix just until combine. Pour the batter into the muffin cups. Bake the muffins for about 20 min or until a toothpick inserted comes out clean. Don't worry if you hear 'weird' noises, that's your cheese oozing out of your muffins!


Wait wait! don't close the window yet. I wanna share with you one of the prettiest things that the summer brings to this city. I'm definitely in love with dahlias...

13 comments:

Neus said...

Noia quins muffins més, més bons
Un petonet

Carmen (Dulces bocados) said...

No m'estranya que tinguis unes ganes boges de venir de vacances, després de tot un any fora s'ha de fer molt dur.
M'encanten com t'han quedat els muffins, súper alts i amb aquest formatge caient són una bogeria.
Petonets

ANGELICA BERTIN said...

Que hermosa dalia me trae tantos recuerdos de mi casa que esta lejos ....al sur de Chile
Tu receta esta deliciosa y muy buena
besos

M. said...

cornmeal, Greek yogurt and zucchini sounds amazing! Definitely something new for me to try.

Anh said...

So beautiful. I like corn meal based muffin. And the first photo is lovely - it has that organic sense :)

lisa said...

Love these -- so nice to see a savory muffin with delicious zucchini and pepper jack. They look moist and so pretty.

Mayo said...

Hi Adriana,

Thank you for pledging to go meatless with Meatless Monday! There are many health and environmental benefits to going meatless, such as a reducing your risk of chronic preventable diseases and saving precious natural resources. Your pepper jack zucchini muffins look really good! If you still have more zucchini growing, you should try making the Baked Zucchini Fries, which use some of the same ingredients as your muffins (http://www.meatlessmonday.com/baked-zucchini-fries/).

Many bloggers like to start off their week with a Meatless Monday post about a meatless meal that they made. They also submit original, healthy, and meatless recipes which may get featured on our website, linking back to the blog source. If you’re interested in either doing weekly Meatless Monday posts or submitting your original recipes, please contact me at MeatlessMondayBlogs@gmail.com. Thanks!

Mayo

redmenace said...

It is a super combination. I rarely bake savory muffins, but I will have to try. My zukes are starting to grow now!

Magic of Spice said...

Die foto van die blom is so mooi. Amazing resep:)
Love this!

leticia said...

Delicioso, no tengo palabras.Ese quesito que se sale de la capsula me está llamando a gritos!!!!
Saludos,

scrambledhenfruit said...

Pepper jack is my favorite cheese in a savory muffin. The zucchini sounds great in these too- thanks for sharing :)

Maria said...

Tinc una deshidratacio total del munt de baba que m'esta arribant a caure!!!!!!!!!!
Per favor, per favor!! Tons pares deuen estar cultivant com bojos pq vagis a fer aquestes maravelles i se les puguin menjar!

Adriana @ Bittersweet Baker said...

I love the first and last pictures!
I've only made zucchini muffins once, and they were a total flop. (Dense because of too many zucchinis). These ones, on the other hand, look very good!

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