No regional classification
Savory Zucchini and Cheddar Muffins
Tender, cheesy zucchini muffins baked in a greased 12-hole tin, with a golden top and a straightforward savoury batter.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 2 servings
- Difficulty
- Easy
- Prep
- 20 min
- Cooking
- 20 min
- Total
- 40 min
Recipe
These savoury muffins combine squeezed grated zucchini, Cheddar, eggs, flour and semi-skimmed milk in one simple batter. They are tender inside, cheesy on top and useful as a snack or light meal.
The batch makes approximately 12 standard muffins, or around six muffins for an adult serving. It is baked in a greased 12-hole muffin tin; paper cases or individual silicone muffin moulds are practical alternatives.
Practical cooking
Ingredients
2 servings
Ingredients
- 1 pc medium zucchini (peeled, coarsely grated and well squeezed)
- 2 pc eggs
- 100 g plain (all-purpose) flour
- 1½ tsp baking powder
- 80 g grated Cheddar
- 80 ml semi-skimmed milk (1.5% fat)
- ¼ tsp salt
- 1 tbsp cooking oil (approximately, for greasing the 12-hole muffin tin)
Nutrition per serving
- Energy
- 507 kcal2135 kJ
- Fat
- 26.6 g
- Saturated fat
- 11.8 g
- Carbohydrates
- 47.1 g
- Sugars
- 4.9 g
- Fibre
- 2.9 g
- Protein
- 23.4 g
- Salt
- 2.5 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 40 min
- 1
Prepare the tin and zucchini
Preheat and grease the tin
Preheat a conventional electric oven with top and bottom heat to 200°C. Grease all 12 wells of a standard muffin tin with approximately 1 tablespoon of oil.
Peel, grate and squeeze the zucchini
Peel the zucchini, grate it coarsely and squeeze out as much excess moisture as practical.
- 2
Mix and portion the batter
Mix until evenly combined
Put the squeezed zucchini, eggs, flour, baking powder, grated Cheddar, semi-skimmed milk and salt in a mixing bowl. Mix only until the ingredients are evenly combined.
Divide the batter
Divide the batter evenly among the 12 greased muffin wells.
- 3
Bake and serve
Bake until golden
Bake for approximately 15–20 minutes, until the muffins are golden and cooked through in the centre. A clean skewer without wet batter is an optional check.
Settle briefly and serve
Let the muffins settle briefly before removing them from the tin. Serve on their own or with a suitable salad or dressing.
Refine
Tips and variations
Mix only until combined
Stop mixing as soon as the ingredients are evenly combined.
Fill all 12 wells evenly
Sharing the batter evenly helps the muffins bake at the same pace.
Make a no-added-salt version
The published recipe includes ¼ teaspoon of salt, but you can omit it when a no-added-salt version is desired, including for a young child.
Serve simply
The muffins work on their own or alongside a suitable salad or dressing.
After cooking
Storage and serving
To serve
Serve the warm or cooled muffins on their own, or with a suitable salad or dressing.
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