Cheddar Garden Muffins
Gardening has occupied a great deal of my mind and brawn of late so, I was inspired to make these tasty breakfast muffins, packed with the great flavors of a bountiful garden.
Recipe Prep 1 hr. 25 min. Approx. 35 muffins
2 cups organic zucchini - grated
1 1/2 cups organic carrots - grated
1 cup organic red onion - finely diced
4 organic cloves of garlic - finely minced
1 cup organic fire roasted tomatoes - pureed
2 cups Dubliner Irish cheddar cheese - grated
1/4 cups organic chives - minced (fresh or dried)
5 tsp. organic dried basil
2 tsp. organic dried thyme
2 tsp. Himalayan salt
1/2 cup organic extra virgin coconut oil - melted
4 pastured or organic eggs - blended well
2 cups organic buttermilk
*can use milk or cream with 2 tbsp. organic raw apple cider vinegar*
4 cups organic whole wheat flour - chemical free
1 tbsp. baking powder - aluminum free (Rumford)
1/2 tsp. baking soda
Extra Dubliner cheddar cheese for topping - small pinch per muffin
non-bleached muffins papers
Preheat oven to 350 degrees
Mix the first 10 ingredients together in a large mixing bowl with a large spoon. Add in the oil, eggs, and buttermilk, mixing well.
Then add in the last 3 dry ingredients and incorporate thoroughly.
Fill muffin cups 3/4's full. Put a small pinch of cheese on top of each muffin. Bake for 20-25 minutes.
Let sit for 5 minutes before removing from pans. Serve warm. Enjoy!
