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Zucchini Cheddar Muffins

by Mercedes Sandoval and Karlee Rotoly featured in Savory Muffins

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, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar (240 mL)
  • 5 tablespoons
    unsalted butter, or olive oil
  • 1 cup
    zucchini, shredded (150 g)
  • 1 cup
    carrot, shredded (110 g)
  • 1 cup
    shredded cheddar cheese, plus more for topping (100 g)
  • ¼ cup
    chives, thinly sliced (10 g)
    Calories 216
    Fat 11g
    Carbs 20g
    Fiber 3g
    Sugar 2g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
  2. Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
  3. In a medium bowl, whisk together the eggs, buttermilk, and butter.
  4. Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
  5. Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
  6. Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
  7. Sprinkle more cheddar cheese on top of the muffins.
  8. 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.
  9. Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
  10. Enjoy!
  11. 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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