I wrote down a savory muffin recipe at my parents’ house on Sunday. It came from the 1982 Butler PTA cookbook, a collection of homemade recipes from women throughout the town of Butler, NJ—a wonderful product for the PTA and the community! The recipe I copied was “Little Miss Muffins”, created by a Ms. Hoeflinger.
By the time I got around to making some, however, I’d lost the recipe. Luckily, I already shopped for it, so I knew the main ingredients: zucchini, provolone cheese, and onion. The other ingredients were things I already had so I didn’t need to buy them, and since I couldn’t remember what those ingredients were, I went with whatever seemed right. The results were quite tasty, but very similar to my zucchini cakes. They are much easier than zucchini cakes, with all the standing around and frying, so what the hell, I’ll post them anyway!
Little Miss Muffins
Oven: 350º for 30 minutes, Broil for 5 minutes
Details: You need a grater, a big bowl, and a (12 cup) muffin tin
- 2 large zucchini, grated
- 5 to 6 oz. provolone cheese, grated
- 1 small onion, grated
- 2 eggs, at room temp
- 1 cup bread-crumbs (with Italian seasoning)
- olive oil
- Put a splash of olive oil in each muffin cup. Use your hands to grease sides of each cup.
- Grate all gratables and transfer to a big bowl. Grate the provolone before the zucchini or onion because the water from the vegetables will make your cheese soggy.
- Add eggs and breadcrumbs to big bowl, season with salt and pepper and dive in! Use your hands to thoroughly mix (this is a messy recipe!)
- Fill each muffin cup, using all the mixture to form mounded muffins.
- Bake for 30 minutes, then switch the oven to broil (or place in the broiler) for 3 to 7 minutes, depending on how browned you want the tops. 🙂
These “muffins” are more like mini-quiches and they make a great breakfast, lunch, or snack. I imagine they’d also be fabulous alongside of fish.