These Savory Goat Cheese Zucchini Muffins are a delicious and healthy little snack to put into a lunch box or serve as an appetiser. Muffins packed with hidden veggies are also a great way to get your kids to eat more vegetables!
Course: Appetizer, lunch, Snack
Author: A Baking Journey
200gr ( 1 1/3 cup)Plain Flour
120ml (1/2 cup)Full Cream Milk
60ml (1/4 cup)Extra Virgin Olive Oil
180gr (6.5 oz - about 1 cup)Grated Zucchini, drainedsee note 1
100gr (3.5 oz)Goat Cheese Crumbs
Preheat your oven on 180'C/350'F. Line a Muffin Pan with Liners, or make your own using Baking Paper.
Finely Grate the Zucchini and place in a sieve to drain. Press the grated zucchini to remove as much of the moisture as possible. Set aside (see note 2)
Place all the Dry Ingredients in a large bowl: Flour, Baking Powder, Salt, Garlic Powder, Cumin Powder & Dried Oregano.
In a seperate bowl, whisk the Milk, Eggs and Olive Oil together. Pour the liquid ingredients over the Dry Ingredient and stir until combined.
Fold in the Drained Grated Zucchini and Goat Cheese Crumbs until evenly incorporated.
Pour the batter into the muffin liners and bake for 15 to 20 minutes, or until golden brown. Remove from the oven and leave to cool down on a cooling rack.
Keep in the fridge for 48 hours or freeze for up to a month.
Make sure it is the right weight of grated zucchini after being drained
Draining the grated Zucchini is REALLY important as you don't want the natural water of the veggie to come out while the muffins are baking. This would result in super soggy muffins.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com