Zucchini Cheddar Muffins Food

SAVORY CHEDDAR ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
• Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, and butter.
• Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
• Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
• Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
• Sprinkle more cheddar cheese on top of the muffins.
• Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
• Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
• Enjoy!
• Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams

ZUCCHINI CHEDDAR CHEESE SAVORY MUFFINS

Steps:

• Preheat the oven to 325°F (170°C) and grease a muffin pan.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
• Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
• Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
• The batter will be very thick, it's ok.
• Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
• Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
• Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Enjoy!

ZUCCHINI CHEDDAR MUFFINS

Steps:

• Preheat the oven to 350° and grease a muffin pan.
• In a large mixing bowl, combine flours, salt, baking powder and baking soda. Mix and set aside.
• Whisk eggs, oil and sour cream together. Add to the dry ingredients and whisk until just incorporated.
• Add shredded zucchini and mix well. Add 2 oz of shredded cheese and whisk until all evenly combined.
• Divide the batter between the muffin cups and sprinkle with remaining shredded cheese.
• Bake for 18-20 minutes.

ZUCCHINI CHEDDAR BITES

Steps:

• Prep: Preheat oven to 375 degrees F (190 C). Shred zucchini with a food processor or box grater. Spread onto a few layers of paper towels. Sprinkle with salt and set aside for 15 minutes.
• Stir: Shred/dice/measure remaining ingredients. Press excess water out of zucchini then mix everything together. Spoon golf ball-sized rounds onto a parchment-lined baking sheet.
• Bake: For 30 minutes, or until outsides are brown and crisp.

ZUCCHINI CHEESE MUFFINS

Steps:

• Preheat oven to 350 F.
• Combine and whisk together the dry ingredients.
• Add remaining ingredients and mix together.
• Spoon batter into greased muffin pans.
• Bake @ 350 F for 15-20 minutes.

SAVORY CHEDDAR ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
• Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.