ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Sprinkle more cheddar cheese on top of the muffins.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
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Roxan Martin
[email protected]These muffins were a great way to use up some leftover zucchini. They were easy to make and they turned out moist and flavorful. I'll definitely be making them again.
Number 1
[email protected]These muffins were a bit bland for my taste. I think I'll try adding some more spices or herbs next time to give them more flavor.
Suga
[email protected]I'm not a big fan of zucchini, but I actually really liked these muffins. They were moist and flavorful, and the cheddar cheese helped to balance out the zucchini flavor.
francis arenyeka
[email protected]These muffins were delicious! I made them for my kids' school lunches and they loved them. They're a great way to sneak some veggies into their diet.
Isaak Niyazov
[email protected]Overall, these muffins were pretty good. They were easy to make and they had a nice flavor. I think they would be even better with some fresh herbs or vegetables added to the batter.
Nancy Neeson
[email protected]These muffins were a bit dry for my taste, but they still had a good flavor. I think I'll try adding some more moisture next time, maybe some sour cream or applesauce.
Nicalia Angel
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved them. They're so light and fluffy, and the cheddar cheese adds a nice savory flavor.
MUKISA EMMY
[email protected]These were a great way to use up some extra zucchini from my garden. They were easy to make and turned out moist and flavorful. I'll definitely be making them again.
Reham Mansy
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they're a great way to use up leftover zucchini. I love that they're healthy and delicious too.
Ben Webster
[email protected]These zucchini cheddar muffins turned out amazing! They're moist, flavorful, and the perfect grab-and-go breakfast or snack. I added a bit of diced ham and chopped red bell pepper for extra flavor, and they were a hit with my family.