Description
A recipe for savory muffins featuring zucchini and Parmesan cheese for a crispy texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup grated zucchini, squeezed dry
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Stir in the 1/2 cup of Parmesan cheese and the squeezed, grated zucchini until combined.
- In a separate bowl, whisk the oil, eggs, and milk until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the tops of the muffins.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze as much water as possible from the grated zucchini for the best texture.
- You can add 1/4 teaspoon of garlic powder to the dry ingredients for extra flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 6
- Cholesterol: 40
Keywords: zucchini muffins, parmesan muffins, savory muffins, crispy zucchini, baked snack