Zucchini Muffins
These muffins are not only a tasty snack, but also make a great addition to breakfast or brunch.
40 min
Easy
12
Recipe Ingredients
- 1 zucchini
- 2 eggs, at room temperature
- 60 millilitres milk, at room temperature
- 2 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
- 100 grams plain flour
- 2 tablespoons semolina
- 1 teaspoon baking powder
- 50 grams cheese, grated
- salt and pepper to taste
Methods
1. Preheat the oven
Preheat the oven to 180°C (350°F) and line a standard 12-hole muffin tin with muffin liners or brush with butter.
2. Grate the zucchini
Grate the zucchini and, using a clean kitchen towel, squeeze out any extra moisture. Set aside.
3. Make the batter
In a mixing bowl, whisk together the eggs, milk, and olive oil until well combined. Add the grated zucchini to the egg mixture along with the chopped parsley and stir.
In a separate bowl, mix together the flour, semolina, baking powder, grated cheese, salt, and pepper. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to mix too much. Divide batter evenly into the prepared muffin liners, filling each one about ⅔ full.
4. Bake
Bake the zucchini muffins in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
5. Serve
Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes. Then transfer them to a cooling rack to cool further or enjoy them warm.
Enjoy!
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