Zucchini Cheese Muffins
Soft, unsweetened muffins with zucchini and grated cheese. The cheese gives a familiar flavor, and the zucchini keeps the crumb moist.
- Time
- 40 min
- Serving
- 176 kcal
- Ingredients
- ≈ $0.48
- Protein
- 9 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 60 g
- 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 3 Wheat flour 20 g
- 4 Hard cheesepack 200 g ≈ $2.70 15 g
- 5 Baking powder 1 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
This recipe is for one serving, but it is usually made for 4 servings at once: use 2 eggs2 and multiply the other ingredients by 4. Preheat the oven to 180 °C. Wash the zucchini1, peel off any tough skin if needed, and grate on a fine grater. Squeeze out a little of the excess juice.
Grate the cheese on a fine grater.
Beat the egg with the salt using a fork, then add the zucchini1 and two thirds of the cheese.
Mix the flour with the baking powder, add to the zucchini1 mixture and stir into a thick batter.
Spoon the batter into silicone or greased muffin cups and sprinkle the remaining cheese on top. Bake for 22–25 minutes at 180 °C, until a skewer comes out dry.
Let cool for 10 minutes. Serve to a toddler warm, broken in half.
Tips
- Why it works
- Squeeze the zucchini lightly: extra juice makes the batter runny, and the muffins sink while the center stays raw.
- Substitutions
- Zucchini can be replaced with grated cauliflower, boiled until soft. Replace hard cheese with a soft one, such as Adyghe, in the same amount.
- Common mistakes
- Muffins that sank and are wet inside have too much juice left in the batter. The batter should be thick and slide slowly off the spoon.
- Storing and reheating
- Keep in a closed container in the fridge for up to 2 days. Reheat for 10-15 seconds in the microwave and let cool. They freeze for up to a month.
- Serve with
- Serve warm for lunch or an afternoon snack with fresh cucumber pieces or stewed carrot.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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