These Zucchini Cheese Muffins are a perfect option for a savory snack or a nutritious breakfast. They are easy to make, delicious, and can be adapted to different dietary needs.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup minus 1½ tablespoons ( 220 ml) whole milk
- 5 ¼ tablespoons (70 g) extra virgin olive oil
- 1 cup (115 g) grated zucchini
- 1 cup (110 g) grated cheddar cheese
- 1 spring onion, finely chopped
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat oven to 180°C (350°F). Line a muffin tin with liners or lightly grease.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and pepper.
- In another bowl, whisk together the eggs, milk, and olive oil until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the grated zucchini, cheddar cheese, spring onion and thyme.
- Pour the mixture into the muffin cups, filling them about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free variation, replace the flour with a gluten-free flour mix.
- Add chopped peppers or spinach for an extra veggie kick.
