Easy Zucchini Muffins
You can make these savory easy zucchini muffins in advance, and simply heat up to serve, so you always have a healthy, great tasting breakfast on hand for those busy mornings.
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Serves 3, prep time 15 mins, cook time 35 mins
- Cooking oil spray
- 1 cup plain whole wheat flour
- 1/2 tsp baking powder
- salt, to taste
- 1 tsp butter
- 1 egg
- 1/4 cup milk of choice
- 1/2 zucchini, grated
- 1/2 clove garlic, finely chopped
- 1/2 cup frozen peas
- 1/2 cup Parmesan cheese, grated
- 2 slices lean ham
- Preheat oven to 350°F and lightly spray 6 holes of a muffin tin with cooking oil spray.
- Mix the flour, baking powder, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini and garlic until well combined.
- Mix the flour mixture into the milk mixture, about ¼ cup at a time, stirring between additions, until the flour mixture is incorporated.
- Defrost the peas and fold into the batter with the Parmesan and ham. Divide the batter evenly into the prepared muffin tin holes.
- Bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from muffin tins; serve warm.
- Two muffins is one serving. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
Nutritional Information Per Serving
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