Vermont Summer Muffins

3 cups white flour
4 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoon salt
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1 cup grated sharp cheddar cheese
1 cups grated zucchini or Jerusalem artichoke
3 tablespoons chopped fresh parsley
2-3 tablespoons chopped scallions
1 tablespoon chopped fresh dill (2 teaspoons dried)
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2 eggs
1 cup kefir
¼ cup melted butter

Preheat the oven to 350°.

Sift the dry ingredients into a large bowl. Add the cheese, zucchini, parsley, scallions, and dill and toss lightly to mix.

In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend.

Spoon the batter into buttered muffin tins, filling them about ¾ full. Bake for about 30 to 35 minutes or until golden.

Yield about 18 muffins

Adapted from: