Zucchini Savory Muffins with Activated Apple Cider Vinegar
A great addition to lunches, snacks, or even as a light breakfast!
Incorporating more vegetables into your diet, especially for picky eaters, can be a challenge. These zucchini savory muffins are a fantastic solution, offering a delicious and subtle way to boost your veggie intake, and they’re especially kid-friendly.
Using activated apple cider vinegar adds a touch of tanginess that enhances the flavour without overpowering it. These muffins are not only nutritious but also versatile, making them a great addition to lunches, snacks, or even as a light breakfast.
Ingredients:
1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
1 1/2 cups all-purpose flour (or whole wheat flour for added fiber)
1/2 cup grated cheese (cheddar, mozzarella, or your favorite cheese)
1/2 cup finely chopped onion
2 large eggs
1/2 cup milk (dairy or non-dairy)
1/4 cup vegetable oil or melted butter
1 tablespoon activated apple cider vinegar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried oregano (optional)
1/2 teaspoon dried thyme (optional)
Freshly ground black pepper, to taste
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to avoid soggy muffins.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, vegetable oil (or melted butter), and activated apple cider vinegar.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, dried oregano, and dried thyme.
Combine Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Stir in the grated zucchini, chopped onion, and grated cheese until evenly distributed.
Spoon Batter: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
Add-Ins: Feel free to add other vegetables or herbs like finely chopped capsicum, spinach, or fresh basil to customise the flavour.
Cheese Choices: Using different types of cheese can change the flavour profile. Try adding feta or Parmesan for a unique twist.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, simply warm in the oven or microwave.
Make Ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking for a quick and easy meal prep.
These savory zucchini muffins are a delightful way to sneak in some extra vegetables while satisfying your taste buds with their cheesy, herb-infused goodness. Enjoy them fresh out of the oven or as a handy snack throughout the week!