Zucchini And Sausage Brunch Cupcakes
- 2 cups Grated Zucchini
- 1 cup Cubed Smoked Sausage
- 1 whole Grated Sweet Onion
- 1 cup All-purpose Flour
- 1/2 cups Grated Parmesan Cheese
- 1/2 cups Grated Gouda Cheese
- 3 whole Eggs
- 1/4 cups Vegetable Oil
- 1 Tablespoon Chopped Fresh Parsley
- 1 Tablespoon Fresh Dill
- 1 teaspoon Baking Power
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Ground Pepper
- Preheat oven to 350u0b0F.
- Put all the ingredients in a large bowl and stir to combine. Pour mixture into lined cupcake tins and top with extra cheese if desired (this recipe should make about 18 individual cakes).
- Bake for 20 minutes, or until the tops of the cakes are browned and a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then serve.
- These little cakes will keep for a few days in the fridge or a few months in the freezer.
zucchini, sausage, onion, allpurpose, parmesan cheese, gouda cheese, eggs, ubc, parsley, fresh dill, baking power, kosher salt, ground pepper
Taken from tastykitchen.com/recipes/breakfastbrunch/zucchini-and-sausage-brunch-cupcakes/ (may not work)