Savory Zucchini, Corn, and Cheddar Muffins

These savory muffins combine the freshness of zucchini and corn with the richness of cheddar and ricotta, enhanced by crispy bacon and vibrant bell peppers. Perfect for breakfast, brunch, or a snack, these muffins offer a delightful balance of flavors and textures, making them both satisfying and nutritious.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup ricotta cheese
• 4 strips of cooked bacon, chopped
• 1/2 cup diced bell peppers (any color)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup milk
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.
2. In a large bowl, combine the grated zucchini, corn, cheddar cheese, ricotta, chopped bacon, and diced bell peppers.
3. In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
4. In another bowl, mix the flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika.
5. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
6. Fold in the vegetable and cheese mixture until evenly distributed.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.