This is a real chunky and savory muffin perfect for lunch or a picnic. Along with fruit and a cup of tea, this muffin is just enough for a satisfying light meal.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh oregano chopped fine
1 tablespoon fresh parsley chopped fine
1 cup cheddar cheese grated
3/4 cup grated zucchini
3 green onions chopped fine
1/2 cup cooked bacon chopped into bits
3/4 cup ricotta cheese
3/4 cup olive oil
1/2 cup buttermilk
Preheat oven to 400 degrees F.
Line muffin pan with paper cups.
Mix together the flour, baking powder, baking soda, salt, pepper, oregano, parsley and half of the cheddar cheese.
In another bowl, whisk together the eggs, ricotta, olive oil and buttermilk. Fold this mixture into the above flour blend. Don't over mix.
Fold in zucchini, bacon and green onions.
Spoon the batter into the paper cups and sprinkle rest of cheddar on top. Bake for 15 to 20 minutes or until tops are browned and inserted toothpicks come out clean.
Serve with butter.