3 c. flour
1 c. shredded zucchini
1/3 c. sugar
3 tbsp. grated Parmesan cheese
1/4 c. grated sharp cheese
5 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1/4 tsp. marjoram
3 tbsp. chopped parsley
1/3 c. buttermilk or butter
1 c. buttermilk
2 eggs
1/4 c. grated onion

Heat oven to 350 degrees. Mix together the flour, zucchini, sugar, cheeses, baking powder, baking soda, salt, marjoram and parsley. Melt butter and stir in buttermilk, eggs and onion until smooth. Stir into flour mixture until just blended. (Mixture may seem dry.)

Drop by spoonfuls into greased muffin pans, filling each about half full. Bake for 15 minutes for small muffins; 25 minutes for 2-inch muffins. If you don't have buttermilk, add 2 tablespoons vinegar to 1 cup milk. Yield: 30 small muffins.

Crazy 8's