ZUCCHINI CHEDDAR CHEESE SAVORY MUFFINS
These zucchini cheddar cheese savory muffins are super delicious, moist and full of flavor.
Provided by Elena Tomasi
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (170°C) and grease a muffin pan.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
- Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
- The batter will be very thick, it's ok.
- Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
- Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 29.3 g, Protein 7.9 g, Fat 5.6 g, SaturatedFat 1.8 g, Cholesterol 24 mg, Sodium 313 mg, Fiber 1.2 g, Sugar 1.5 g, ServingSize 1 serving
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
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
SAVORY ZUCCHINI MUFFINS
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
- Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
- In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
- Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
- Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
SAVORY ZUCCHINI MUFFINS
We make this zucchini-cornbread muffin a meal by baking an egg inside! Try it for a nutritious grab-and-go breakfast.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. Coat paper cups with cooking spray; set aside.
- In a large bowl combine muffin mix, milk, egg, chili powder, and salt. Stir in zucchini, 3/4 cup cheese, chiles, and green onions.
- Place a rounded tablespoon of muffin batter into each prepared muffin cup. Place an egg half on top of the batter. Top with remaining muffin batter.
- Bake 15 to 20 minutes or until golden brown. Top muffins with remaining 1/4 cup cheese. Let stand 5 minutes before removing from muffin cups. Serve warm with honey and hot sauce.
Nutrition Facts : Calories 356 kcal, Carbohydrate 38 g, Cholesterol 240 mg, Protein 14 g, SaturatedFat 8 g, Sodium 610 mg, Sugar 16 g, Fat 16 g, UnsaturatedFat 3 g
SAVORY BASIL ZUCCHINI MUFFINS
I found this recipe on another website today, and everyone here liked them so much that I figured I should post it for easy access. This is originally from Gourmet Magazine, July 1990. The recipe calls for the muffins to be sliced in half and served with butter and sliced radish, as a tea sandwich. However, they are tasty with or without radish, so I figured I'd just post it as a muffin recipe and not strictly a tea sandwich. My boyfriend and I ate the sandwiches with some homemade chai tonight, and felt very British. Of course, it would have been more British to eat them at 5PM and not 10, but we silly Americans can never get those things right. Supposedly using mini-muffin tins yields a better tea sandwich, but I used a regular muffin tin and was very satisfied with the result.
Provided by Bonnie bonbon
Categories European
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
- In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
- Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
- Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
- Remove from oven and turn the muffins out on a wire rack and let them cool.
- To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.
Nutrition Facts : Calories 106.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 23.3, Sodium 252.4, Carbohydrate 11.9, Fiber 0.6, Sugar 1.7, Protein 2.3
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