Cheesy Zucchini Muffins.

#zucchinimuffins #cheesyzucchinimuffins #zucchiunirecipe
Recipe ⬇️ or print: https://www.recipetineats.com/cheesy-...

These zucchini muffins are the tasty cheesy savoury kind rather than the sweet kind! I'd take a savoury over sweet muffin any day of the week. :) It's got a hint of garlicky flavour, and to be honest, you can't actually taste zucchini at all, just cheesy goodness. But the zucchini fills it out, adds nice little green specks, keeps the muffin soft inside and stay fresh for days and days.

Plus, you get to feel a little virtuous, snacking on a muffin with hidden greens!

Hope you love it - Nagi x

PS GLUTEN-FREE - works perfectly. Just substitute the flour with gluten free flour. I use White Wings (I'm in Australia), and they came out just like what you see - outside and inside. I literally couldn't tell the difference!


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CHEESY ZUCCHINI MUFFINS

Olive oil spray
2 tbsp plain flour / all-purpose flour (for dusting muffin tin)
ADD INS:
1 zucchini, large-ish, about 180g / 6 oz, shredded using a box grater, excess liquid squeezed out using hands
2 cups cheddar cheese, shredded (or tasty, Colby or other melting cheese except mozzarella – Note 2)
DRY:
2 cups plain flour / all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda / bi-carb soda (sub extra 1 1/2 tsp baking powder)
1/2 tsp cooking salt / kosher salt
WET (no need to bring to room temp):
1 large egg (~50 – 55g/2 oz each)
3/4 cup milk (full or low fat)
1/4 cup sour cream or plain yoghurt, full fat best but low-fat works as well
1/4 cup olive oil (or any plain flavoured oil)
1 garlic clove, grated or crushed using a garlic press

1. Spray muffin tin holes with oil then put 1/2 teaspoon flour in each hole. Shake / rotate pan to coat inside holes, tap out excess well, else you’ll end up with a layer of flour on the surface. (See note)
2. Whisk Dry ingredients in a large bowl, Wet ingredients in a medium bowl. Pour Wet into Dry then mix with a rubber spatula until the flour is almost mixed in. Add zucchini and cheese then mix just until you no longer see flour (batter can be lumpy, overmixing = tough muffins).
3. Fill muffin tin holes (scooper is handy), bake 200°C/390°F (180°C fan) for 25 min until golden and domed. Cool in pan for 10 minutes before removing. Enjoy warm, or fully cool on racks. Stays fresh 4 days!

Notes
Flour coating is to ensure easy removal (cheese can make them stuck), you can just use oil spray if your muffin tin has a very good non-stick coating. Or use paper muffin liners.
Store in cool pantry in an airtight container, or if it’s hot and humid, in the fridge.

#zucchinimuffins #cheesyzucchinimuffins #zucchiunirecipe #muffinrecipe #savourymuffin