These Zucchini Muffins are a delicious and healthy option for lunch or a snack. Made with wholesome ingredients like zucchini, potato, oats, and whole wheat flour, they are nutritious and satisfying. Perfect for a quick meal, these muffins are packed with flavor and easy to make.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Muffins:
- 1 zucchini, grated
- 1/3 teaspoon salt
- 1 potato, grated
- 3 tablespoons oatmeal
- 50 ml milk or plant milk
- Dill, chopped
- Parsley, chopped
- 60g cheese, grated
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2 eggs
- 4 tablespoons whole wheat flour
- 1/2 teaspoon baking powder
- Vegetable oil for frying
Topping:
- 3-4 tablespoons thick yogurt
- 1 cucumber, finely chopped
- Dill, chopped
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
Prepare the Vegetables:
- Grate Zucchini: Grate the zucchini and place it in a colander. Sprinkle with 1/3 teaspoon salt and let it sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible.
- Grate Potato: Grate the potato and squeeze out excess moisture.
Mix the Ingredients:
- Combine Ingredients: In a large bowl, combine the grated zucchini, grated potato, oatmeal, and milk. Mix well.
- Add Seasonings: Add the chopped dill, parsley, grated cheese, 1/2 teaspoon salt, and 1 teaspoon olive oil. Stir to combine.
- Add Eggs: Beat the eggs and add them to the mixture.
- Add Dry Ingredients: Add the whole wheat flour and baking powder. Mix until everything is well incorporated.
Bake the Muffins:
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Prepare Muffin Tin: Grease a muffin tin with vegetable oil or line with muffin liners.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling them about 3/4 full.
- Bake: Bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Prepare the Topping:
- Combine Ingredients: In a small bowl, combine the thick yogurt, finely chopped cucumber, chopped dill, and minced garlic.
- Season: Season with salt and black pepper to taste. Mix well.
Serve:
- Cool Muffins: Let the muffins cool slightly before removing them from the tin.
- Serve: Serve the muffins warm or at room temperature with the yogurt topping on the side.
Serving Suggestions:
These zucchini muffins are perfect for a light lunch or snack. Serve them with a side salad or soup for a complete meal.
Cooking Tips:
- Remove Moisture: Make sure to squeeze out as much moisture as possible from the zucchini and potato to prevent the muffins from becoming too moist.
- Customize: You can add your favorite herbs or spices to the batter for extra flavor.
Nutritional Benefits:
- Vitamins and Fiber: High in vitamins and fiber from the vegetables.
- Protein: Provides protein from the eggs and cheese.
- Whole Grains: Whole wheat flour and oats add a healthy dose of whole grains and fiber.
Dietary Information:
- Gluten-Free Option: This recipe can be made gluten-free by using gluten-free flour and oats.
- Dairy-Free Option: For a dairy-free option, use plant-based milk and dairy-free cheese.
Storage:
- Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the microwave or oven until warmed through.
Why You’ll Love This Recipe:
- Quick and Easy: Quick and easy to prepare.
- Nutritious and Flavorful: Nutritious and full of flavor.
- Versatile: Perfect for a healthy meal or snack.
- Customizable: Versatile and can be customized with your favorite ingredients.
Conclusion:
These Zucchini Muffins are a tasty and nutritious addition to your meal rotation. Easy to make and full of fresh flavors, they are perfect for any time of day. If you like this recipe, please let me know in the comments!