Servings: 6 muffins
Calories: 150kcal
Cost: $8
Equipment
- Muffin tin
- Kitchen towel
- Bowls
- Whisk or fork
- Measuring cups and spoons
Ingredients
- 2 small zucchinis
- 200 g all-purpose flour
- 100 g grated cheese (Gruyère or Parmesan)
- 2 large eggs
- 100 ml milk
- 50 ml olive oil
- 1 packet baking powder
- to taste salt and pepper
- a pinch nutmeg (optional)
Instructions
- Preheat your oven to 180°C (350°F) and grease your muffin tin or line it with paper liners.
- Grate the zucchinis finely and squeeze out excess water using a clean kitchen towel.
- In a large bowl, mix the flour and baking powder, and add the grated cheese along with salt, pepper, and nutmeg if using.
- In a separate bowl, beat the eggs with the milk and olive oil until well combined.
- Add the grated zucchini to the dry ingredients and mix gently. Pour in the wet ingredients and fold everything together until just combined.
- Fill each muffin cup about three-quarters full with the batter and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin and serve warm or at room temperature.
Notes
These muffins can be enjoyed any time of day, whether as a quick breakfast, a snack, or alongside a meal.
For extra flavor, sauté the grated zucchini with garlic before adding it to the mixture.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in the oven for freshness.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 250mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg
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