These delightful muffins combine the wholesome goodness of zucchini with protein-packed eggs and creamy cheese, making them not only a tasty treat but also a great way to sneak in some vegetables at the start of your day.
Ingredients
Scale:
1 medium zucchini, grated (about 1 cup)
1 small bell pepper, finely chopped (optional)
1/4 cup green onions, chopped
6 large eggs
1/4 cup milk (or a dairy-free alternative)
1/2 cup shredded cheese (cheddar or your favorite cheese)
1/4 cup almond flour (for a gluten-free option)
1/2 teaspoon baking powder
Salt and pepper to taste
Instructions
Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
Prepare the Muffin Pan: Lightly grease a muffin tin with cooking spray or line with muffin liners.
Grate the Zucchini: Grate the zucchini and squeeze out any excess moisture.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the Vegetables: Stir in the grated zucchini, bell pepper, and green onions into the egg mixture.
Incorporate the Dry Ingredients: In a separate bowl, mix together the almond flour, baking powder, and a pinch of salt and pepper. Gradually add this mixture to the wet ingredients, stirring until just combined.
Add Cheese: Fold in the shredded cheese until evenly distributed throughout the batter.
Fill the Muffin Tins: Fill each muffin cup about 3/4 full with the batter.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until golden brown.
Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
