From - Pam Ziegler Makes 12 Muffins

We served these for breakfast with scrambled eggs this past Saturday morning to the Lavender crew.  They were really delicious and so easy to make.  I think this recipe would be equally delicious with out the bacon, but I would add a teaspoon or so of the fresh oregano and maybe a bit of the parsley from this week’s share.

1 1/4 cups Eatwell Farm Heirloom Flour
1/2 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Butter, melted
1 Eatwell Farm Egg, lightly beaten
1 cup Milk
1 cup shredded unpeeled Zucchini
1 clove Garlic, minced
3/4 cup shredded Cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices Bacon, cooked crisp and crumbled

Preheat oven to 350 F.  Spray 12 muffin cups with cooking spary.  Mix the flour, baking powder, baking soda, and salt in a bowl.  In another bowl, stir together the butter, egg, milk, zucchini and garlic until well blended.  Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated.  Fold in the cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.  Bake int he preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes (I found they were done in 25). Allow muffins to cool slightly before removing from muffin cups; serve warm.  Refrigerate leftovers.