I love the idea of savoury muffins but I often end up being disappointed because a) they are too dry or b) they are simply not tasty. Muffins can be sneaky though, as they often look appealing on the countertops of cafes but the sheer size of some of them can also be off-putting.
Last week when I came across a muffin recipe shared by one of my colleagues Arianne Drage, Sports Dietitian, I relented. They looked fluffy and delicious and above all, easy.
These Cheese and Zucchini Muffins delivered all the taste I hoped for. Thankfully, I managed to snap one up before the hordes of after school locusts descended on them and mowed them down into crumbs.
It’s always a bonus to have vegetables in baked goods and I found myself wanting to add grated carrot and pumpkin in there too for good measure. In this case, less is more and adding too much ‘stuff’ turns a fluffy muffin recipe into something else entirely. Stick to the zucchini – trust me. They are as light as a feather.
Cheesy Zucchini Muffins
1 large zucchini, grated
2 cups self-raising flour
1 tsp baking powder
1/2 cup grated cheddar cheese +1/4 cup grated parmesan cheese
1/2 cup olive oil
1 cup milk
- Preheat oven to 180 degrees and spray a 12 hole muffin tray
- Combine zucchini with flour and cheese
- In a separate bowl, whisk together the egg, milk and olive oil
- Add to zucchini mixture and gently combine
- Spoon mixture into muffin tray and bake for 15-30 minutes
P.S. If you are not the savoury type, you can always try my delicious Passionfruit Cupcakes