28 Jul Zucchini and Cheese Muffins
If you’re looking for a different recipe for breakfast, a snack, or even a light meal accompaniment, these zucchini and cheese muffins are an excellent choice. They combine simple ingredients with a fluffy texture and an irresistible savory flavor. Plus, they offer a practical and delicious way to add more vegetables to your daily menu without any fuss.
Ingredients:
250 g all-purpose flour
250 g zucchini
240 ml milk
130 g shredded four-cheese blend
1 egg
60 g plain yogurt
60 ml olive oil
8 g baking powder
Salt, to taste
Black pepper, to taste
Instructions:
Wash the zucchini thoroughly and grate it using a box grater. Sprinkle it with a small amount of salt and let it sit for a few minutes to release some of its moisture. Then squeeze and drain it well.
In a large bowl, combine the egg, milk, yogurt, olive oil, a pinch of salt, and black pepper. Mix until the ingredients are well blended.
Add the sifted flour and baking powder. Stir gently until a smooth batter forms and no lumps remain.
Fold in the shredded cheese and the drained zucchini. Mix again until both ingredients are evenly distributed throughout the batter.
Line a muffin tin with paper liners and fill each cup about two-thirds full. This will give the muffins enough room to rise properly while baking.
Bake in a preheated oven at 180°C (350°F) for approximately 35 minutes, or until the tops are lightly golden.
Remove from the oven and allow the muffins to rest for a few minutes. Then transfer them to a wire rack to cool evenly.
The result is a batch of soft, savory muffins with a delicious cheesy flavor and a moist texture thanks to the zucchini. Perfect for breakfast, brunch, lunchboxes, or as a satisfying snack any time of the day.
