These cheesy zucchini muffins are seriously delicious, combining healthy zucchini with the creaminess of cheese for an irresistible snack. This is an easy recipe and a great back-to-school breakfast idea that is not only delicious but also nutritious.
Ingredient
Makes 12 muffins
2 cups (250g) all-purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) salt
2 large eggs
1 cup (240g) buttermilk
1 cup (110g) zucchini, shredded
1 cup (100g) Cheddar cheese, shredded
1/4 cup (60g) butter, melted
1 green onion, chopped
To cover the top
Freshly ground pepper
Cheddar cheese, grated
Instruct
Preheat oven to 375°F (190°C). Butter and flour a muffin tray or grease a pan and line with paper cups. Make sure you don’t skip this step or the cheese may stick to the pan or paper cup.
In a bowl, mix together the dry ingredients, flour, baking powder and salt.
In another bowl mix eggs with fresh milk and melted butter.
Mix the flour mixture.
Stir in grated cheese and grated zucchini.
Scoop batter into muffin cups. Sprinkle grated cheese and freshly ground black pepper on top.
Bake for about 20-25 minutes until golden brown.
Nutrition
Serves: 1 muffin
Calories: 166 kcal
Carbohydrates: 17.7 g
Protein: 6 g
Fat: 8 g
Saturated fat: 4.7 g
Cholesterol: 48 mg
Sodium: 211 mg
Potassium: 167 mg
Fiber: 0.7 g
Sugar: 1.3 g
Calcium: 123 mg
Iron: 1 mg
