Zucchini Cheese Muffins (Makes 9)
Ingredients:
1 medium zucchini, grated (do NOT squeeze out moisture)
1/4 red capsicum (bell pepper), finely diced (optional)
1 cup grated cheese (cheddar, mozzarella, or a mix)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil or melted butter
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional but recommended)
1 tbsp chopped fresh parsley or chives (optional)
Instructions:
Preheat oven to 180°C (350°F). Grease or line a muffin tin (9 cups).
In a large bowl, whisk together eggs, milk, and oil/butter.
Stir in the grated zucchini, capsicum (if using), and cheese.
In another bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder.
Add the dry ingredients to the wet mixture and mix gently until just combined (don’t overmix).
Fold in herbs if using.
Divide batter evenly into muffin cups (about 3/4 full).
Bake for 20–25 minutes or until golden and a toothpick comes out clean.
Let cool slightly, then serve warm or at room temperature.
Tips:
Want extra flavor? Add cooked bacon bits, olives, or corn.
These freeze well—just reheat before serving.
Great for kids’ lunchboxes or quick savory snacks.
If you want, I can give you a low-carb version or make it extra fluffy like bakery-style muffins
