Best 4 Savory Zucchini Chard Muffins Recipes
Are you ready to embark on a culinary journey and create a savory explosion of flavors with zucchini chard muffins? These delectable muffins not only tantalize your taste buds but also pack a nutritious punch. With their vibrant green hue and the perfect balance of savory and earthy notes, zucchini chard muffins are a delightful addition to any brunch or snack table. Whether you're a seasoned baker or just starting your kitchen adventures, this article will guide you through the steps of making the most delectable zucchini chard muffins that will impress your family and friends.
Here are our top 4 tried and tested recipes!
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
SAVORY ZUCCHINI CHARD MUFFINS
I adapted a potato muffin recipe to create these savory muffins that helped use up my overflowing stock of vegetables from my garden! You could add any kind of fresh herb if you like, but they are very flavorful on their own. Serve a couple as a main dish with a side salad, or use as a veggie side to a meat dish. Yummy!
Provided by Kennedy Miller Schultz
Categories Breakfast Bacon
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
- Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.
- Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.
- Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.
Nutrition Facts : Calories 142 calories, Carbohydrate 11.5 g, Cholesterol 64.6 mg, Fat 7.8 g, Fiber 1.2 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 444.8 mg, Sugar 1.4 g
SAVORY ZUCCHINI MUFFINS
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
- Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
- In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
- Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
- Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
SAVORY ZUCCHINI CHARD MUFFINS
I adapted a potato muffin recipe to create these savory muffins that helped use up my overflowing stock of vegetables from my garden! You could add any kind of fresh herb if you like, but they are very flavorful on their own. Serve a couple as a main dish with a side salad, or use as a veggie side to a meat dish. Yummy!
Provided by Kennedy Miller Schultz
Categories Breakfast Bacon
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
- Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.
- Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.
- Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.
Nutrition Facts : Calories 142 calories, Carbohydrate 11.5 g, Cholesterol 64.6 mg, Fat 7.8 g, Fiber 1.2 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 444.8 mg, Sugar 1.4 g
Tips:
- Choose fresh, tender zucchini and chard. This will ensure the muffins are moist and flavorful.
- Grate the zucchini and chard finely. This will help them distribute evenly throughout the muffins and prevent them from becoming too watery.
- Be sure to squeeze out any excess moisture from the zucchini and chard. This will help prevent the muffins from becoming too soggy.
- Don't overmix the batter. Overmixing can result in tough, dense muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that they are cooked through.
- Let the muffins cool slightly before serving. This will make them easier to handle and prevent them from falling apart.
Conclusion:
Savory zucchini and chard muffins are a delicious and healthy way to start your day or enjoy as a snack. They are packed with flavor and nutrients, and they are easy to make. With a few simple tips, you can create perfect muffins every time. So next time you're looking for a quick and easy breakfast or snack, give these zucchini and chard muffins a try!
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