This is another recipe shared by Marian in the South Arm Cooking Club for Seniors. This is Marian’s way to incorporate vegetables into her daughters’ diet. Marian also has fussy eaters in her household like mine.
These Zucchini and Cheddar Muffins are moist and cheesy. They are savoury and not sweet. You can replace the zucchinis with carrots. These savoury muffins are perfect for lunch boxes.
Ingredients
- 2 medium size zucchinis, trim ends and grate coarsely
- 125 gram cheddar, grated
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoons ground black pepper
- 2 medium eggs
- 3/4 cup soy milk
- 1/4 cup unsalted butter, melted
Please note that the baking soda should not be in the photo above.
Source: Marian
Yield 12 muffins.
Instructions
Preheat the oven to 375F. Line muffin pan with paper cups or grease and flour the muffin pan. In a large bowl, sift together flour and baking powder. Stir in sugar, salt and pepper. Mix together. |
 Mix in grated zucchinis and cheese. Make sure all the ingredients are combine well. |
 In another medium bowl, beat the eggs, milk and melted butter with a whisk. |
 Pour the egg mixture into the dry ingredients. Mix just until combine. Batter should be lumpy. Spoon the batter into the prepared pan. Sprinkle with more cheese if desired. |
 Bake in a 375F preheated oven for 20 to 25 minutes or until a tooth pick inserted into the center comes out clean.
Remove from pan and let cool on a cooling rack before serving. |
Yummy looking muffins. I need to make a batch to have with soup or chili. The picture shows baking soda but the recipe lists baking powder. Will either work?
Hi AsiaYoung, the baking soda should not be in the picture. It was accidentally included as it’s common to have both baking powder and baking soda in a baking recipe. Thanks for pointing that out.
Those look delicious. Can I use non-fat milk instead of soy milk?
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