Description
Savory muffins with zucchini and Parmesan cheese.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup grated zucchini, squeezed dry
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In a separate bowl, whisk together the eggs, milk, and oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and Parmesan cheese.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you squeeze as much moisture as possible from the grated zucchini for best results.
- You can add a pinch of red pepper flakes for a little heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Parmesan zucchini muffins, savory muffins, zucchini bread, cheese muffins, easy muffin recipe