Savory Breakfast Muffin Recipe

Prepare a muffin tray by generously greasing the inside cavities with non-stick spray, melted butter, or oil.

Melt the butter in a small bowl and set it to the side to completely cool.

In a medium-sized bowl combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder.

In a large bowl, add the buttermilk, eggs, and melted butter. 

Whisk until combined. The mixture will look odd and lumpy because of the cooled melted butter, but don’t panic! This weird consistency from the butter is what is providing us with a moist + light muffin with a buttery texture.

Add the dry ingredients into the bowl and mix until almost completely combined. 

Fold in the zucchini, jalapeno, and cheddar cheese.

Scoop the batter evenly into 12 muffins.

Bake for 20 minutes, until golden on top.

Remove from the pans immediately and onto a wire rack to cool.  If the muffins stick a little bit, use a small knife to help release.

Serve on its own, with butter, or however, you would like!  Enjoy!!