These oatmeal and zucchini muffins are a delicious and nutritious treat that you can enjoy any time of the day. Packed with the goodness of zucchini, oatmeal, and cheese, these muffins are perfect for a quick breakfast, snack, or even a light lunch.
Preparation Time
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Ingredients
Zucchini:
- 1 zucchini, grated (excess liquid squeezed out)
- 1/2 tsp salt
Wet Ingredients:
- 2 eggs
- 60 ml (4 tbsp) milk
- 2 tbsp oatmeal (soaked for 10 minutes)
Dry Ingredients:
- 50 g parmesan or pecorino cheese, grated (about 1/4 cup)
- 100 g sifted flour (about ½ cup + 2 tablespoons)
- 1 tablespoon baking powder
Directions
- Grate the Zucchini:
- Grate the zucchini and use gloves to squeeze out the excess moisture. Sprinkle with 1/2 tsp of salt and set aside.
- Prepare the Wet Ingredients:
- In a bowl, whisk together the eggs, milk, and soaked oatmeal until well combined.
- Combine Dry Ingredients:
- In another bowl, whisk together the sifted flour, baking powder, and grated parmesan or pecorino cheese.
- Mix Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Preheat the Oven:
- Preheat your oven to 180°C (360°F).
- Fill the Muffin Pan:
- Line a muffin pan with cupcake liners or grease the pan well.
- Fill each cup with the batter, about 3/4 full.
- Bake:
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Suggestions
These muffins are great on their own or with a dollop of sour cream or yogurt. They also pair well with a fresh salad or a bowl of soup for a more complete meal.
Cooking Tips
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the batter from becoming too wet.
- You can add herbs like dill or parsley to the batter for extra flavor.
Nutritional Benefits
These muffins are a good source of fiber from the oatmeal and zucchini and provide protein and calcium from the cheese and eggs. They are a balanced and wholesome snack or meal option.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free flour
Storage Tips
Store any leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Reheat in the oven or microwave before serving.
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Why You’ll Love This Recipe
These oatmeal and zucchini muffins are easy to make, versatile, and packed with nutrients. They are perfect for meal prepping and can be enjoyed as a quick snack or a part of a larger meal.
Conclusion
Enjoy these delicious and healthy oatmeal and zucchini muffins. Whether you’re looking for a quick breakfast, a snack, or a light meal, these muffins are sure to satisfy your cravings. Happy baking!