Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini, Gruyere, and Black Pepper Muffins Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 18, 2019 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 15 mins Yield: 1 dozen Gruyere adds a rich nuttiness to these savory muffins. Ingredients 1 stick unsalted butter, melted, plus more for brushing (optional) 2 cups unbleached all-purpose flour ¼ cup toasted wheat germ 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup milk 2 large eggs, room temperature 1 cup shredded zucchini (from 1 small zucchini) 1 cup finely shredded Gruyere (3 ounces) Directions Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and 2/3 cup cheese. Divide batter evenly among muffin cups and sprinkle with remaining 1/3 cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Lennart Weibull Cook's Notes To quickly bring cold eggs to room temperature, cover them in a bowl full of hot water while you measure the other ingredients. Originally appeared: Martha Stewart Living, September 2016 Rate It PRINT