Cheesy Zucchini Muffins

A few week's ago, E's aunt found this delicious recipe in the local newspaper and graciously passed it on to me. I made them the next day and fell.in.love. They are so so so tasty. We quickly polished off the first batch so I made another double batch today and plan on making a few more batches while we have zucchini so I can put a bunch in the freezer. They are so savory and would make a perfect accompaniment to any chili, soup, or stew on a cold winter night! The original recipe is only for zucchini Parmesan muffins but I changed the recipe the first time because I didn't have enough parm, and loved the addition of the cheddar, so I think I will keep it that way always.

Cheesy Zucchini Muffins
2 cups flour
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese
1 T sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp ground sage (or 1 tsp fresh, chopped finely)
1/2 tsp salt
2 eggs
1 1/2 cups grated unpeeled zucchini
3/4 cup buttermilk or sour milk**
1/4 cup oil
1/2 tsp Worcestershire sauce

** To sour milk: Add 1 T white vinegar or lemon juice to a cup of milk and let it sit for 10 minutes.

1. Measure flour, cheese, sugar, baking powder, baking soda, sage, salt and garlic powder into a large bowl. Mix well and make a well in the centre.

2. In a separate bowl, combine eggs, zucchini, milk, oil and Worcestershire sauce.

3. Add wet ingredients to dry. Mix until just moistened.

4. Fill greased muffin cups (or cups lined with silicone liners) with a heaping spoonful of batter.

5. Bake at 375 for about 20 minutes, until toothpick comes out clean. Let stand in pan for 5 minutes and remove to cool.

Makes one dozen (delicious) muffins.