When it comes to family gatherings or just a cozy afternoon snack, the Zucchini and Cheddar Muffins recipe has become a household staple in my home. These muffins bring together the moist texture of zucchini with the rich, savory taste of cheddar cheese, creating a delightful treat that everyone seems to love. My family, always on the lookout for something delicious yet healthy, was pleasantly surprised by how these muffins made use of zucchini in such a creative way. Even the kids, who usually shy away from vegetables, couldn’t resist the cheesy goodness packed in each bite. We found ourselves reaching for seconds, and in some cases, thirds, making it clear that this recipe was a hit. The blend of flavors is simply irresistible, and it’s a recipe that has found a permanent place in our family cookbook.
Ingredients
The success of this recipe lies in its simplicity and the quality of ingredients used. Here’s what you’ll need to whip up a batch of these delightful muffins:
- 2 cups grated zucchini
- 1 cup shredded cheddar cheese
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
Instructions
Making these muffins is as easy as it gets, and you’ll be rewarded with a batch of warm, cheesy goodness. Here’s how to prepare them:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, beat the eggs and add the vegetable oil and milk. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated zucchini and shredded cheddar cheese until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
These muffins are not just tasty but also provide a balanced nutrition profile. Here’s a quick look at the nutrition facts:
Servings: 12 muffins
Calories per serving: 180 calories
Preparation Time
One of the best things about this recipe is its convenience. From start to finish, you’ll find that the preparation time is delightfully short, allowing you more time to enjoy the muffins:
Total Preparation Time: 35 minutes
This includes about 10 minutes of active preparation and 25 minutes of baking time, making it an ideal recipe for busy weekdays or lazy weekends.
How to Serve
These versatile muffins can be served in a variety of ways, making them perfect for any occasion. Here’s how you can enjoy them:
- Breakfast: Pair with a cup of coffee or tea for a hearty morning start.
- Brunch: Serve alongside scrambled eggs and bacon for a delightful brunch spread.
- Snack: Enjoy as an afternoon snack with a glass of milk or a smoothie.
- Lunchbox: Pack in a lunchbox with a side of fresh fruit for a balanced meal.
- Appetizer: Serve as a savory appetizer at parties or gatherings.
Additional Tips
To ensure your Zucchini and Cheddar Muffins turn out perfect every time, consider these additional tips:
- Grate the zucchini finely: This helps it blend seamlessly into the batter for a smoother texture.
- Use freshly shredded cheese: Freshly shredded cheese melts better and gives a creamier taste.
- Do not overmix the batter: Overmixing can cause the muffins to become dense and heavy. Stir until just combined.
- Customize with herbs: Add a teaspoon of dried herbs like thyme or basil for an extra flavor boost.
- Store properly: Keep the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
FAQ Section
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the texture might be denser, and you may need to adjust the liquid content slightly.
Q: How do I know when the muffins are done?
A: The muffins are done when a toothpick inserted into the center comes out clean. They should also be lightly golden on top.
Q: Can I add other vegetables to the recipe?
A: Absolutely! You can add finely grated carrots or chopped bell peppers for added flavor and nutrition.
Q: Is it possible to make these muffins gluten-free?
A: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Make sure it includes a binding agent like xanthan gum for best results.
Q: Can I prepare the batter ahead of time?
A: It’s best to bake the muffins right after preparing the batter to ensure they rise properly. However, you can grate the zucchini and shred the cheese in advance to save time.
