Savory Zucchini Muffins
I made these muffins with the leftover zucchini pulp from the basil and ricotta stuffed zucchini recipe. They turned out fluffy, moist and packed with yumminess. Another awesome recipe to make zucchini into something delicious :-)
Yield
12 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
zucchini
shredded |
|
| 1 | cup |
all-purpose flour
|
|
| 11 | tablespoons |
whole-wheat flour
|
|
| ¾ | cup |
cheddar cheese
low-fat, shredded |
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
yogurt
plain, low-fat |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
fine herbs
dried |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
zucchini
shredded |
|
| 237 | ml |
all-purpose flour
|
|
| 165 | ml |
whole-wheat flour
|
|
| 177 | ml |
cheddar cheese
low-fat, shredded |
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
yogurt
plain, low-fat |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
fine herbs
dried |
* |
Directions
Preheat oven to 350℉ (180℃).
In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid.
Combine zucchini, flours, cheese, baking powder, soda, pepper and salt; set aside.
Combine and whisk together yogurt, eggs, oil and fine herbs..
Add yogurt mixture to flour mixture and stir until blended.
Spray 12 2½ inch muffin pan cups with cooking spray.
Fill each about ⅔ full.
Bake in center rack for 20 minutes, or toothpick comes out dry.
Set pan on wire rack and cool slightly.
Invert muffins of wire rack and let cool.
