Cheesy Zucchini Muffins
PREP 15 MIN•COOK 30 MIN
GF
NS
NF
V
Number of servings
2
1⁄8 cup (22 1⁄2g) spelt flour (or gluten free)
1⁄3 tsp baking powder
1⁄8 tsp salt
1⁄3 zucchini (medium) grated
1 large egg lightly beaten
2⁄3 scallion thinly sliced
1⁄8 bunch of fresh basil (5 oz bunch) leaves picked & chopped
1⁄8 cup (40g) cottage cheese
1⁄8 cup (20g) cheddar cheese grated
Preheat oven to 355°F/fan-forced 325°F and line a 12-hole muffin tin, with muffin papers.
Place flour, baking powder and salt in a large bowl and whisk to combine.
Squeeze zucchini between your hands to remove as much liquid as possible, add to flour mixture and toss to coat.
Add eggs, scallions and basil and stir to combine. Fold through cottage cheese and cheddar cheese until just combined.
Spoon mixture into muffin tin and bake for 30 minutes until golden and cooked in the center.
Store muffins refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
Energy (kJ)
608 kJ / 145 cals
Protein
11 g
Fat
7.3 g
Sat. Fat
3.6 g
Carbs
7.9 g
Sugar
1.2 g
Fiber
1.1 g
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