These Oatmeal and Zucchini Muffins are a nutritious and delicious treat perfect for any time of day. Combining the freshness of zucchini with the heartiness of oatmeal and the richness of cheese, these muffins are ideal for a quick breakfast, snack, or 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:
- Enjoy these muffins 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.
- They provide protein and calcium from the cheese and eggs, making them 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.
Why You’ll Love This Recipe:
- These 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!
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes, you can use other types of cheese such as cheddar or gouda. Choose a cheese that melts well and complements the flavors of the muffins.
2. Can I substitute the flour with a gluten-free alternative?
Yes, you can use a gluten-free flour blend as a substitute. Just make sure it’s a 1:1 replacement for all-purpose flour.
3. How do I store these muffins?
Store 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.
4. Can I add other vegetables to these muffins?
Absolutely! You can add other finely chopped or grated vegetables like carrots, bell peppers, or spinach for added nutrition and flavor.
5. Can I make these muffins ahead of time?
Yes, you can prepare the muffins ahead of time. They are great for meal prepping and can be stored as mentioned above. You can also freeze them for longer storage.
6. How can I make these muffins dairy-free?
To make these muffins dairy-free, use a non-dairy milk like almond or soy milk and substitute the cheese with a dairy-free cheese or nutritional yeast.
7. What can I use instead of eggs?
If you need an egg substitute, you can use flax eggs or chia eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like. For chia eggs, use the same ratio of chia seeds to water.
8. Can I reduce the amount of cheese?
Yes, you can reduce the amount of cheese if you prefer. You can also use a lower-fat cheese option if you’re looking to cut down on fat and calories.
9. Can I add nuts or seeds to the batter?
Definitely! Adding nuts like walnuts or seeds like sunflower seeds can provide extra crunch and nutrition. Just fold them into the batter before baking.
10. Why are my muffins soggy?
Soggy muffins can occur if there is too much moisture from the zucchini or if the muffins are undercooked. Make sure to squeeze out excess moisture from the zucchini and ensure the muffins are baked through by testing with a toothpick.