These Zucchini Oatmeal 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. Their soft texture and savory taste make them an excellent choice for any time of day.
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Preparation Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- Vegetables:
- 1 zucchini, grated (about 1 cup)
- 1/3 teaspoon salt
- 1 potato, grated (about 1 cup)
- Muffin Batter:
- 3 tablespoons oatmeal (about 1/4 cup)
- 50 ml milk or plant milk (about 1/4 cup)
- Dill, chopped (about 1 tablespoon)
- Parsley, chopped (about 1 tablespoon)
- 60g cheese, grated (about 1/2 cup)
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2 eggs
- 4 tablespoons whole wheat flour (about 1/4 cup)
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Topping:
- 3-4 tablespoons thick yogurt
- 1 cucumber, finely chopped (about 1/2 cup)
- Dill, chopped (about 1 tablespoon)
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Directions:
- Prepare the Vegetables:
- 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 the potato and squeeze out excess moisture.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchini, grated potato, oatmeal, and milk. Mix well.
- Add the chopped dill, parsley, grated cheese, 1/2 teaspoon salt, and 1 teaspoon olive oil. Stir to combine.
- Beat the eggs and add them to the mixture.
- Add the whole wheat flour and baking powder. Mix until everything is well incorporated.
- Bake the Muffins:
- Preheat your oven to 180°C (350°F).
- Grease a muffin tin with vegetable oil or line with muffin liners.
- Spoon the batter into the muffin cups, filling them about 3/4 full.
- Bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Topping:
- In a small bowl, combine the thick yogurt, finely chopped cucumber, chopped dill, and minced garlic.
- Season with salt and black pepper to taste. Mix well.
- Serve:
- Let the muffins cool slightly before removing them from the tin.
- Serve the muffins warm or at room temperature with the yogurt topping on the side.
Serving Suggestions:
- Perfect for a light lunch or snack. Serve with a side salad or soup for a complete meal.
Cooking Tips:
- Squeeze out as much moisture as possible from the zucchini and potato to prevent the muffins from becoming too moist.
- Add your favorite herbs or spices to the batter for extra flavor.
Nutritional Benefits:
- Packed with vegetables, these muffins are a great source of fiber, vitamins, and minerals.
- Whole wheat flour and oats provide complex carbohydrates for sustained energy.
Dietary Information:
- Suitable for vegetarians.
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (per muffin):
- Calories: 110
- Protein: 5g
- Carbohydrates: 15g
- Fat: 4g
- Fiber: 2g
Storage:
- Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
Why You’ll Love This Recipe:
- Quick and easy to prepare.
- Nutritious and full of flavor.
- Perfect for a healthy meal or snack.
- Versatile and can be customized with your favorite ingredients.
Conclusion:
These Zucchini Oatmeal 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. Enjoy them as a quick lunch, a snack, or a side dish with your favorite soup or salad. If you like this recipe, please let me know in the comments!
Frequently Asked Questions (FAQs)
- Can I freeze these muffins?
- Yes, you can freeze the muffins for up to 3 months. Thaw them in the refrigerator overnight before reheating.
- Can I use a different type of cheese?
- Absolutely! Feel free to use your favorite cheese or whatever you have on hand.
- How can I make these muffins vegan?
- Replace the eggs with flax eggs and use plant-based milk and cheese.
- What other vegetables can I add?
- You can add grated carrots, finely chopped spinach, or bell peppers.
- Can I use regular flour instead of whole wheat flour?
- Yes, you can substitute with regular flour if you prefer.
- How do I know when the muffins are done?
- Insert a toothpick into the center of a muffin. If it comes out clean, they are done.
- Can I make these muffins gluten-free?
- Yes, use a gluten-free flour blend in place of whole wheat flour.
- What can I serve with these muffins?
- They pair well with a fresh salad, soup, or even as a side dish to a main course.
- How can I store the muffins to keep them fresh?
- Store them in an airtight container in the refrigerator for up to 3 days.
- Can I use dried herbs instead of fresh?
- Yes, you can use dried herbs. Use about half the amount of dried herbs as you would fresh.