Cheesy Zucchini Dog Muffins

We’re heading off onto vacation and these muffins will be Rory’s breakfast while she’s away at Grandma’s. Isn’t she so spoiled? I had some leftover zucchini from all of my zucchini baking this past week so I decided why not make someone for Rory too! I froze these right they cooled off so I could take them to my in laws for Ror.

• 1 handful of shredded cheese
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/4 cup canola oil
• 1 cup of chicken stock
• 2 eggs, beaten
• cup grated zucchini

1. Preheat oven to 375 ° F.
2. Combine all ingredients with exception of the zucchini and mix well in a large bowl.  
3. Fold in zucchini until well incorporated.
4. Grease muffin tins.
5. Pour into paper lined muffin tins until each is about 3/4 full. 
6. Bake 25-30 minutes.