Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat oven to 400 degrees F. Lightly coat a 12-hole
Step 2
muffin pan with cooking spray. Coarsely grate the zucchini and sprinkle with
Step 3
1⁄4 teaspoon salt. Let sit for 10 minutes, then use a clean
Step 4
towel to squeeze out all excess liquid. In a large bowl, whisk together the flour,baking
Step 5
powder, baking soda and the remaining 1⁄4 teaspoon salt. In a medium bowl, whisk together the eggs,
Step 6
buttermilk and oil. Fold into the dry ingredients
Step 7
along with the zucchini, spinach, Cheddar, and
Step 8
scallions until just barely combined (do not overmix;
Step 9
it’s OK to have a few lumps of flour). Divide the batter among the prepared muffin
Step 10
cups (they will appear over filled). Bake until lightly
Step 11
golden brown and a wooden pick inserted into the
Step 12
center comes out clean, 23 to 27 minutes.
Your folders
fifteenspatulas.com
4.9
(18)
10 minutes
Your folders
cooking.nytimes.com
4.0
(898)
Your folders
girlversusdough.com
5.0
(6)
13 minutes
Your folders
marisamoore.com
4.7
(12)
25 minutes
Your folders
everylastbite.com
5.0
(2)
20 minutes
Your folders
foodiewithfamily.com
5.0
(2)
Your folders
cooking.nytimes.com
4.0
(156)
Your folders
12tomatoes.com
5.0
(1)
30 minutes
Your folders
feastingathome.com
4.7
(3)
6 minutes
Your folders
kingarthurbaking.com
4.6
(87)
23 minutes
Your folders
marthastewart.com
Your folders
foodnetwork.com
5.0
(5)
15 minutes
Your folders
loveandlemons.com
4.9
(40)
18 minutes
Your folders
loveandlemons.com
Your folders
simplyrecipes.com
Your folders
tasteofhome.com
4.8
(57)
25 minutes
Your folders
theplantbasedschool.com
5.0
(8)
20 minutes
Your folders
delish.com
Your folders
twopeasandtheirpod.com
4.9
(22)
20 minutes