Zucchini Cheesy Muffins
Servings: 10 muffins
Super tasty savory, cheesy muffins which are packed with healthy goodness from grated zucchinis.
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Ingredients
- 1 cup grated zucchinis, packed (1 medium zucchini)
- 4 slices cooked ham, cut into smaller pieces (skip this for vegetarian option)
- 2 tablespoons butter, melted
- 1/4 cup minced chives
- 2 cups gluten-free flour or other flour of choice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk of choice
- 1 cup grated cheddar cheese
Instructions
- Pre-heat oven at 350 degrees F. Line a muffin tray with liners.
- Grate the zucchini. And using a kitchen towel, squeeze out all the moisture. This is a key step to ensure your muffins don't turn out too mushy. So don't skip this step.
- In a small bowl, mix the melted butter and chives. In a larger bowl, mix the eggs and milk. Then add the butter and chives mix. Fold in the cheese, ham and zucchini.
- In another bowl, whisk the flour, baking powder and salt. Then combine the dry ingredients into the wet ingredients. Gently mix them together, careful not to overmix.
- Scoop the muffin batter into the tin, about 2/3 full. You can top with more cheese if you like. Bake for 20-25 minutes or until golden on top. Serve warm or store in the fridge for up to 5 days, or in the freezer for up to a month.
Notes
*You can also use regular all-purpose flour instead of gluten-free flour.
*Add more veggies like grated carrots or pumpkin.
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