Zucchini and Smoked Sausage Muffins

These 'muffins' are almost like little individual quiches.  But they are light and fluffy, and easy to handle, and don't need a crust!  I made them as mini muffins this time, but will be making them regular muffin sized for the men's Bible study meeting at our house on Saturday.  Unlike most muffins, these don't rise a whole lot, so you have to fill the tin most of the way up, not just half or 3/4 of the way.  (I learned this by trial and error-- you'll notice a few very tiny muffins in the picture... these were the first batch!)  :-) 

Zucchini and Smoked Sausage Muffins

Ingredients:

2 c. grated zucchini
1 c. cubed smoked sausage (I use Kielbasa sausage)
1 sweet onion, grated
1 c. all-purpose flour
½ c. grated parmesan cheese
½ c. grated Gouda cheese
3 eggs
¼ c. vegetable oil
1 Tbsp. chopped fresh parsley
1 Tbsp. fresh dill (or 1 tsp. dried)
1 tsp. baking power
1 tsp. salt
½ tsp. ground pepper

Directions: 

Preheat oven to 350°F.

Put all the ingredients in a large bowl and stir to combine. Pour mixture into lined (or well-greased) cupcake tins and top with extra cheese if desired (this recipe should make about 18 individual cakes).

For regular sized muffins, bake for 17-20 minutes (for mini muffins, bake 10-12 minutes), or until the tops of the cakes are browned and a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then serve.

These little cakes will keep for a few days in the fridge or a few months in the freezer.