Cheesy Zucchini Muffins
Cheesy Zucchini Muffins
Easty to make ahead breakfast!
Ingredients
- 1 cup Whole Wheat Flour
- 2 tsp baking powder
- ½ tsp zucchini (Grated)
- 6 eggs lightly beaten
- 4 scallions thinly sliced I leave these out, not a fan!
- ½ bunch fresh Basil (5 oz) I used dried
- 4 oz cheddar cheese grated
- 1 cup cottage cheese (8 1/2 oz)
Instructions
- Preheat oven to 355° and lightly spray or grease a 12 hole muffin tin.
- 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 (I usually slice up earlier in the day and wrap in paper or paper towels to dry more). Add to flour mixture and toss to coat.
- Add eggs, scallions and basil to mixture and stir to combine. Fold through cottage cheese and cheddar cheese until combined.
- Store muffins refrigerated in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
Great to bake ahead and heat up when needed.
Nutrition
Serving: 1MuffinCalories: 145kcalCarbohydrates: 7.9gProtein: 11gFat: 7.3gSaturated Fat: 3.6gFiber: 1.1gSugar: 1.2g
Tried this recipe?Let us know how it was!