Zucchini Romano Muffins

the shredded zucchini retains its green color and adds moisture...Pecorino Romano is a sharp, tangy cheese made from sheep's milk. Add more black pepper if you like a lot of spice..

• Ready In: 27 mins
• Yields: 12 medium muffins

Ingredients

• 2 1⁄2 cups all-purpose flour, unbleached
• 1⁄2 cup romano cheese, Pecorino fresh grated
• 1  tablespoon sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda, sieved
• 1 -2  tablespoon fresh coarse ground black pepper
• 1⁄8 teaspoon salt
• 1  cup milk
• 1  cup zucchini, tightly packed, shredded
• 1⁄4 cup olive oil
• 2  large eggs

Directions

1. Preheat oven to 400*.
2. Lightly butter, or spray with non stick spray or line with paper liners.12 muffin cups.set aside.
3. Combine flour, cheese, sugar, baking powder,baking soda, pepper and salt in a large bowl, stir till blended.
4. In a seperate bowl, whisk together the milk, zucchini, oil and eggs.Add to the dry ingredients all at once and fold together just until evenly moistened. Do not over mix.
5. Divide the batter evenly among the muffin cups. Sprinkle each muffin with a little cheese, if desired.
6. Bake until a toothpick inserted in the center comes out clean.22-25 minutes.
7. Cool on a wire rack before removing frompan.