A Low-Fat, High-Fibre Breakfast Option

I recently made a batch that came out exceptionally moist, surprisingly cohesive, and pretty darn tasty:

(Another) Savoury Muffin

Ingredients

1	large egg
1 c. + 1 T.	buttermilk
1 T	sugar
1 t	salt
2 t	baking soda
1 c.	a-p flour
1 c.	whole wheat flour
2 T	coconut powder (from Indian/Asian grocer)
2 T	flaxseed meal
1 medium-to-large	zucchini, about 2/3-3/4 c. grated
1 T	finely grated asiago cheese
¼ c.	parsley, dried or fresh, minced
1 t.	minced fresh rosemary
1 t.	minced fresh Greek oregano
	nonstick spray, like Crisco

Preheat oven to 400 F.

In a small bowl, beat the egg and add buttermilk, blending thoroughly.

In a separate bowl, sift together sugar, salt, baking soda, flours, coconut powder, and flaxseed meal. 

Add zucchini and parsley to the dry ingredients, and mix so that the individual strands of zucchini are separated by dry bits.

Add asiago, and stir to combine.

Pour egg/buttermilk mixture all at once into the dry ingredients and mix thoroughly.

Allow mixture to stand briefly as you thoroughly spray a 12-cup muffin pan.

Divide batter evenly into muffin cups. They will not fill the cups more than two-thirds to three-quarters.

Bake about 23-25 minutes, or until a toothpick comes out clean but not dry. Allow muffins to cool for a minute in the baking pan (on a cooling rack) as you place a clean linen towel into a serving bowl, overhanging the sides generously. 

Loosen muffins from pan using a silicone spatula, and arrange them in the towel, covering them to keep them warm.

Serve with salted butter and coffee or tea.  

These are a nice alternative to a sweet muffin.