Zucchini, carrot and honey muffins
These zucchini, carrot, and honey muffins combine vegetables and sweet flavours, making them a nutritious choice for breakfast or snacks. Baked with cheddar cheese and Greek yogurt, they're moist and delicious.
Cook time 20 min
Prep time 15 min
Ingredients:
1 zucchini1 carrot
1 shallot
1/2 cup cheddar cheese
2 cups self-raising flour
3 eggs
1/4 cup olive oil
1 cup greek yogurt
1/4 cup honey
2 tsp coriander leaves
These zucchini, carrot, and honey muffins are a delightful blend of vegetables and sweetness, creating a healthy yet tasty option for breakfast or snacks. Packed with cheddar cheese and Greek yogurt, these muffins are not only delicious but also provide a good dose of nutrients.
Instructions:
- Preheat your oven to 180°C (356°F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Grate the zucchini and carrot using the large holes of a box grater. Finely chop the shallot and coriander leaves.
- In a large mixing bowl, whisk together the self-raising flour and a pinch of salt.
- In another bowl, beat the eggs. Add in the olive oil, Greek yogurt, and honey. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix.
- Fold in the grated zucchini, carrot, chopped shallot, grated cheddar cheese, and coriander leaves until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy the muffins warm or at room temperature. They make a great snack or breakfast option.
Enjoy these zucchini, carrot, and honey muffins fresh out of the oven for the best flavor and texture. They make a wonderful addition to any meal, providing a nutritious and delightful way to incorporate more vegetables into your diet. Perfect for kids and adults alike, they are a versatile snack that can be enjoyed at any time of day.
Zucchini, carrot and honey muffins FAQ:
Bake the muffins for 20-25 minutes in a preheated oven at 180°C (356°F). They are done when a toothpick inserted into the center comes out clean.
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months.
Yes, you can substitute cheddar cheese with other cheeses such as mozzarella or feta, depending on your preference. Keep in mind that this may slightly alter the flavor.
To make a gluten-free version, you can use a gluten-free all-purpose flour blend instead of self-raising flour. You may need to add a gluten-free baking powder for leavening.
The muffins are done when they turn golden brown and a toothpick inserted in the center comes out clean. If it comes out with wet batter, they need more baking time.
Cooking Tips:
- Grate the zucchini and carrot finely to ensure even distribution throughout the muffins.
- If you prefer a stronger flavor, you can add a pinch of salt and pepper to the batter.
- Ensure all the vegetables are well-drained before adding to the batter to avoid excess moisture.
- Use a good quality olive oil to enhance the flavor of the muffins.
- For a more savory option, reduce the amount of honey or skip it altogether.
- Feel free to experiment with additional herbs or spices, such as adding some paprika or garlic powder for an extra kick.
- Let the muffins cool completely before storing them to avoid sogginess.
Nutrition Facts
10 ServingsCalories 210kcal
Protein 10g
Carbohydrates 30g
Fiber 1.49g
Sugar 7g
Fat 12g
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