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.
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!