Zucchini Muffin Recipe
First time I tried a zucchini muffin was when I was only trying to save a couple of zucchinis from going off in my fridge.. Glad I did! : )
Zucchini Muffin Recipe #1
Ingredients:
• 1.5 cups wholemeal flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon soda
• 1/4 teaspoon salt
• 1/4 cup cherry jam
• 1/3 cup canola oil
• 2 eggs
• 1 medium zucchini 150gr- grated
• Old cheese cut into cubes
• 1 cup water
Preparation:
• Pre-heat the oven to 200 C.
• Put all dry ingredients in a bowl.
• In a separate bowl, mix together the wet ingredients with a fork.
• Pour wet ingredients into the bowl of dry ingredients and blend them all together with a fork until the flour dissolves.
• Just pay attention to not stir too long.
• Place muffin cups on a muffin tray and fill them three quarters with muffin mixture and put the tray in the preheated oven.
• Cook for 18-20 minutes and serve when at room temperature.
Zucchini Muffin Recipe #2
Ingredients:
• 1 cup wholemeal flour
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 2 eggs, lightly beaten
• 1 cup milk
• ½ cup olive oil
• 1 cup grated feta cheese
• 2 small zucchinis, grated
• 2 small carrots, grated
• 1 medium onion, diced
• 1 teaspoon dill
• 1 teaspoon ground black pepper
Preparation:
• Sift together the flour and baking powder in a bowl.
• Beat the egg gently in another bowl and add milk and olive oil.
• Add vegetables, onion, dill, cheese, pepper into the flour bowl and mix thoroughly with a spoon. Then add the liquid mixture into the vegetable mixture.
• Mix the dough with a wooden spoon. Place the muffin papers into the muffin cups and pour the muffin dough to to fill the cups completely. The ingredients will be roughly enough to make 12 muffins.
• Cook them in 180-degree preheated turbo charged oven for 25-30 minutes, or until the muffins are cooked- light brown- golden colour on top.
• I suggest not to eat straight from the oven and wait until they go down to the room temperature. These are great for breakfast or as snacks during the day. (As the hard cheese I use is quite salty, I did not add extra salt into the mixture).
Zucchini Muffin Recipe #3:
Ingredients:
• 3 medium zucchinis grated
• 4 pieces of chopped dried tomatoes
• 150g feta cheese
• 1 cup vegetable oil
• 3 eggs
• 1 cup corn flour
• 1/2 cups whole wheat flour
• 3 pieces of green onions, finely chopped
• 5-6 stalks of parsley, finely chopped
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 package of baking powder
• 1 tablespoon sesame seeds
• Salt to taste
Preparation:
• Grate zucchinis, add salt and chopped dried tomatoes and mix them well. Let them sit for thirty minutes and get rid of the zucchini juice by squeezing them tight.
• Take grated zucchinis with chopped dried tomatoes in a mixing bowl, add all the ingredients and mix them thoroughly with a spoon.
• Fill the muffin cups with this mixture of prepared ingredients with the help of a spoon filling into the prepared ingredients, and sprinkle sesame seeds on them.
• As we used corn flour, muffins won’t rise that much, so you won’t need any extra space in muffin cups. Put them on a baking sheet on a tray in an 180 degree preheated oven and cook them until golden brown.
• After removing the muffins from the oven, put them on a serving dish and serve when at room temperature.
Bon appetite!
