2 cups King Arthur All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour
2 scoops Cabot Whey Protein
2½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground black pepper
1½ teaspoons dried dill
1½ teaspoons dried thyme
1 tablespoon dried minced onions
1 cup milk
2 tablespoons olive oil
2½ cups grated zucchini
3 tablespoons chives, chopped fine
4 ounces Cabot Sharp Cheddar, grated (about 1 cup) or Cabot Sharp Shredded Cheddar Cheese
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PREHEAT oven to 325°F. Oil or spray 2 mini muffin pans to accommodate 48 mini muffins.
COMBINE both flours, whey protein, baking powder, salt, pepper, dill, thyme, and mince onion in a large mixing bowl. Stir until thoroughly combined.
WHISK milk, eggs, and oil in a separate bowl.
ADD the wet ingredients to the bowl with dry mixture and stir until combined, do not over stir.
MIX grated zucchini, chives, and cheese together in a bowl then fold into the muffin mixture. Stir well.
SPOON the batter into oiled muffin pans filling just below the surface and tap batter with a spoon so there are no high peaks.
BAKE for 20 minutes until the tops start to turn golden and a toothpick comes out clean. Let muffins rest in the muffin tins for 15 minutes then transfer to a cooling rack or plate.
SERVE warm or at room temperature. Store in an airtight container in the refrigerator.