Ingredients
- 1 zucchini, grated
- ¼ red pepper, chopped
- 200g (1 cup) grated cheese
- 2 eggs
- 4g (1 tsp) salt
- 4g (1 tsp) pepper
- 125g (1 cup) all-purpose flour
- 5g (1 tsp) baking powder
Instructions
- Grate the zucchini into a bowl. In a separate bowl, whisk together the eggs, salt, and pepper.
- Add the grated zucchini to the egg mixture along with the chopped red pepper, grated cheese, baking powder, and all-purpose flour.
- Gently fold everything together until just combined, being careful not to overmix.
- Divide the batter evenly between muffin cups lined with paper liners.
- Bake at 180°C (350°F) for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before serving.
Notes
- For a lighter version, use reduced-fat cheese or a different cheese of your choice.
- If you’d like to add more flavor, try adding some garlic powder or dried herbs like oregano or thyme.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
