Description
These savory zucchini cheese muffins are a perfect quick breakfast or snack, combining fresh zucchini, sharp cheddar or tangy feta, and aromatic herbs into a delightful, easy-to-make treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- ½ cup shredded cheddar cheese or crumbled feta cheese
- ¼ cup chopped fresh chives or dill
- 1 large egg
- ¾ cup milk
- ¼ cup vegetable oil
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the squeezed dry zucchini, cheese, and herbs to the dry ingredients. Stir to combine, making sure the zucchini and cheese are well coated.
- In a separate small bowl, whisk together the egg, milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center 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
- Squeeze the grated zucchini very well to remove excess moisture. This prevents soggy muffins.
- You can use any combination of fresh herbs you like, such as parsley or oregano.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg