Zucchini Cheddar Muffins Recipes

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives

Provided by Mercedes Sandoval

Categories Breakfast

Yield 12 muffins

Number Of Ingredients 14

Zucchini Cheddar Muffins Recipe by Tasty image

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

Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

Ingredients

nonstick cooking spray, for greasing
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper
1 pinch sugar
3 large eggs
1 cup buttermilk, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
1 cup zucchini, shredded
1 cup carrot, shredded
1 cup shredded cheddar cheese, plus more for topping
¼ cup chives, thinly sliced

SAVORY CHEDDAR ZUCCHINI MUFFINS

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Savory Cheddar Zucchini Muffins image

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.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled