Savory Cheddar Zucchini Muffins Recipes

SAVORY CHEDDAR ZUCCHINI MUFFINS

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.

ZUCCHINI CHEDDAR CHEESE SAVORY MUFFINS

Steps:

• Preheat the oven to 325°F (170°C) and grease a muffin pan.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
• Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
• Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
• The batter will be very thick, it's ok.
• Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
• Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
• Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Enjoy!

ZUCCHINI CHEDDAR MUFFINS

Steps:

• Preheat the oven to 350° and grease a muffin pan.
• In a large mixing bowl, combine flours, salt, baking powder and baking soda. Mix and set aside.
• Whisk eggs, oil and sour cream together. Add to the dry ingredients and whisk until just incorporated.
• Add shredded zucchini and mix well. Add 2 oz of shredded cheese and whisk until all evenly combined.
• Divide the batter between the muffin cups and sprinkle with remaining shredded cheese.
• Bake for 18-20 minutes.

SAVORY ZUCCHINI MUFFINS

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.

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

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