Description
Enjoy these delightful savory zucchini cheese muffins, perfect for a flavorful breakfast or a satisfying snack. They are packed with fresh zucchini, your favorite cheese, and aromatic herbs.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 cup grated zucchini, squeezed dry
- 1 cup shredded cheddar cheese or crumbled feta cheese
- 2 tablespoons chopped fresh herbs (like chives, parsley, or dill)
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, beat the eggs lightly. Whisk in the milk and olive oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini, cheese, and fresh herbs.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, squeeze as much moisture as possible from the grated zucchini.
- Feel free to add other vegetables like finely chopped bell peppers or onions.
- These muffins are delicious served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250 kcal (will vary based on cheese)
- Sugar: Approximately 3-5g
- Sodium: Approximately 300-400mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 2-3g
- Protein: Approximately 6-8g
- Cholesterol: Approximately 40-50mg