Zucchini provides a decent amount of fibre, and excellent levels of vitamin C, potassium and manganese. It also adds incredible moisture to the muffins and camouflages very well, when finely grated, so your little one won't even notice it. Zucchini has a high water content, so you need to squeeze out the excess water before adding it to the mixture.
These muffins have great cheese flavour and nice fluffy texture. You can mix and match different spices (such as smoked paprika, Moroccan seasoning, coriander, dill, and other herbs) for a variety of flavours and taste sensations.
This recipe is a great way to pack extra veggies into any diet and to add variety to your kids' lunchboxes. No added sugar, delicious snack or lunch that everyone will love?
A great way to pack extra veggies into any diet and to add a variety to your kids' lunch box. No added sugar, delicious veggie snack or lunch that everyone will love!
Ingredients
1 1/2 cups flour, standard
3 tsp baking powder
200g zucchini, grated and squeezed of excess water
200g cheddar cheese
2 eggs
1/2 cup milk, blue top
100ml olive or coconut oil
2 tbsp Italian herbs
1/2 tsp turmeric
Directions
Preheat oven to 180C and line a muffin pan with paper cases or silicone cups.
Grate zucchini, squeeze excess water (there will be a lot) and discharge it; grate cheese and set aside.
Sift together the flour and the baking powder into a large bowl. Add zucchini and half of the grated cheese, along with the herbs/spices. Mix until well combined.
In a measuring cup put the eggs, milk and oil and whisk well.
Add the wet mixture to the dry mixture and mix until just combined. DO NOT OVER MIX! Just gently fold wet mixture into dry ingredients until well combined.
Divide the mixture evenly in the pan you have prepared, and then sprinkle the tops of the muffins with the rest of the cheddar cheese.
Bake for around 15 minutes, or until golden. Take out of the oven and transfer on the rack to cool down.
Recipe Note
Store in an airtight container in a fridge for up to 5 days.
