Zucchini And Quinoa Muffins

• 2 whole Small Zucchini (peeled And Shredded)
• 1 cup Cooked Quinoa (drained)
• 3/4 cups All-purpose Flour
• 1/4 teaspoons Baking Powder
• 2 whole Large Eggs, Beaten
• 3 Tablespoons Sweet Cream Butter, Melted
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Grated Parmesan Or Pecorino Cheese (for Garnishing Top Of Muffins)

1. Preheat oven to 350 F. Liberally spray each well of a 12-count standard size muffin pan with cooking spray.
2. Put the shredded zucchini into a large mixing bowl. Add quinoa, flour, baking powder, beaten eggs and melted butter and stir with a spatula. Add onion powder, salt and black pepper and stir well to incorporate all ingredients.
3. Fill each muffin well about 2/3 full and place pan in the oven on the middle rack. Bake for 22-25 minutes or until golden brown. Remove from oven and put the hot muffins on a serving platter. Garnish with either grated Parmesan or Pecorino cheese once removed from the oven (while still warm). Serve and enjoy!

zucchini, quinoa, allpurpose, ubc, eggs, sweet cream butter, ubc, ubc, black pepper, ubc

Taken from tastykitchen.com/recipes/breads/zucchini-and-quinoa-muffins/ (may not work)