Savory Zucchini Cheese Muffins

  • 2 cups Buttermilk or Non-Fat Baking Mix
  • 1/2 cup Chopped Walnuts
  • 2 Tbl Granulated Sugar
  • 3/4 tsp ADAMS DILL
  • 2 Eggs
  • 1/2 cup Shredded Cheddar Cheese
  • 1/2 cup Shredded Zucchini
  • 1/4 cup Skim Milk
  • 1/2 tsp ADAMS GARLIC SALT
  • 1 8 oz Carton Plain Low-Fat Yogurt
In large bowl, combine baking mix, walnuts, sugar, and dill weed; make a "well." In small bowl, combine yogurt, eggs, cheese, zucchini, and milk; mix well. Add to dry ingredients; fold with a rubber spatula just until the dry ingredients are moistened. Fill greased or paper-lined muffin cups 2/3 full or loaf pan 2/3 full and top with more walnuts. Bake in a 400 degree oven 18-20 minutes. Cool 5 minutes, remove from muffin cups or loaf pan.

» Topping

  • 1/4 cup Chopped Walnuts
To toast nuts, simply place on a microwave-safe dish and heat in the microwave on High for 4-5 minutes or bake on a cookie sheet in a 350 degree oven for 10-12 minutes.

» photo

zucchini nut bread

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