Ingredients
for 12 muffins
- nonstick cooking spray, for greasing
- 2 cups whole wheat flour (260 g)
- 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 (240 mL), 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
- 5 tablespoons unsalted butter, or olive oil
- 1 cup zucchini (150 g), shredded
- 1 cup carrot (110 g), shredded
- 1 cup shredded cheddar cheese (100 g), plus more for topping
- ¼ cup chives (10 g), thinly sliced
Nutrition Info
- Calories 201
- Fat 10g
- Carbs 20g
- Fiber 3g
- Sugar 2g
- Protein 8g
Estimated values based on one serving size.
Preparation
- 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
Ingredients
for 12 muffins
- nonstick cooking spray, for greasing
- 2 cups whole wheat flour (260 g)
- 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 (240 mL), 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
- 5 tablespoons unsalted butter, or olive oil
- 1 cup zucchini (150 g), shredded
- 1 cup carrot (110 g), shredded
- 1 cup shredded cheddar cheese (100 g), plus more for topping
- ¼ cup chives (10 g), thinly sliced
Nutrition Info
- Calories 201
- Fat 10g
- Carbs 20g
- Fiber 3g
- Sugar 2g
- Protein 8g
Estimated values based on one serving size.
Preparation
- 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
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