These Zucchini Cheese Muffins are a delightful and savory snack perfect for any time of the day. Packed with nutritious zucchini and flavorful cheese, these muffins are easy to make and incredibly delicious. They are ideal for breakfast, lunchboxes, or as a quick snack on the go. The added red capsicum provides a subtle sweetness and a pop of color, making these muffins not only tasty but also visually appealing.
Total Preparation Time:
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 35-40 minutes
Ingredients:
1 medium zucchini, grated (do not squeeze out the moisture)
1/4 of a red capsicum, finely diced (optional)
1 cup grated cheese(s) (cheddar, mozzarella, or a mix)
2 large eggs
Salt and pepper to taste (adjust seasoning as preferred)
125g (1 cup) all-purpose flour
1 tsp baking powder
Butter to grease the muffin tin
Directions:
1. Preheat the Oven:
Preheat your oven to 180°C (350°F).
Grease a muffin tin with butter or use muffin liners.
2. Prepare the Vegetables:
Grate the zucchini.
Finely dice the red capsicum (if using). Set aside.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs.
Add the grated zucchini and diced capsicum.
Stir in the grated cheese.
Season with salt and pepper to taste.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and baking powder.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Bake:
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Enjoy these delicious Zucchini Cheese Muffins warm or at room temperature.
Serve with a side of yogurt or a fresh green salad for a light meal.
Pair with a bowl of soup for a more substantial meal.
Perfect for breakfast, lunchboxes, or as a quick snack on the go.
Cooking Tips:
Do not squeeze out the moisture from the grated zucchini; it helps keep the muffins moist.
Be careful not to overmix the batter to avoid dense muffins.
Use a mix of cheeses for a richer flavor.
Nutritional Benefits:
Zucchini: Provides vitamins A and C, potassium, and fiber.
Cheese: A good source of calcium and protein.
Eggs: High in protein and essential nutrients.
Dietary Information:
Vegetarian: This recipe is naturally vegetarian.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Storage and Reheating:
Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: Freeze the muffins in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or in the refrigerator before reheating.
Reheating: Reheat the muffins in the microwave for a few seconds or in a preheated oven at 180°C (350°F) for a few minutes until warmed through.
Conclusion:
These Zucchini Cheese Muffins are perfect for any occasion and a great way to include more vegetables in your diet. Enjoy their savory goodness as a versatile snack or part of a meal. Happy baking!