Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Baking powder: 1 tablespoon (15g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Granulated sugar: 1/4 cup (50g)
- Grated zucchini: 2 cups (240g)
- Shredded cheddar cheese: 1 cup (100g)
- Eggs: 2 large
- Milk: 1 cup (240ml)
- Olive oil: 1/4 cup (60ml)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease and flour a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the grated zucchini, cheddar cheese, eggs, milk, and olive oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before serving.
Nutritional Information:
Per muffin (1/12 of recipe):
- Calories: 200
- Fat: 10g (5g saturated)
- Cholesterol: 55mg
- Sodium: 320mg
- Carbohydrates: 25g (2g fiber, 5g sugar)
- Protein: 7g
Dish Characteristics:
- Savory and cheesy
- Moist and tender
- Perfect for breakfast, lunch, or snacks
User Comments:
- "These muffins are so delicious and easy to make. I love the combination of zucchini and cheddar cheese."
- "I've made these muffins several times and they're always a hit. They're a great way to use up leftover zucchini."
- "I love that these muffins are savory. They're a perfect addition to my brunch menu."
- "These muffins are a lifesaver on busy mornings. They're quick and easy to make, and they're really satisfying."
Special Precautions and Tips:
- Use freshly grated zucchini for the best flavor.
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have a muffin tin, you can bake these in a 9x13-inch baking pan for 30-35 minutes.
