Mini Zucchini Muffins on a blue plate with a bowl of mustard yoghurt
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5 from 6 votes

Zucchini Mini Muffins

Zucchini Mini Muffins are the best ever savory muffins that are super easy to make! Attention all zucchini recipes fans, this one has your name written all over it.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: brunch, Lunch
Cuisine: Australian, Inernational
Keyword: savory recipes, zucchini recipes
Servings: 24
Calories: 91kcal
Author: Adrianne

Equipment

Ingredients

Zucchini Mini Muffins

  • 2 zucchini Note 1
  • 1/3 cup cheese Note 2
  • 3/4 cup parmesan cheese Note 3
  • 1 tsp garlic powder Note 4
  • 1 tbs dried onion Note 5
  • 2 cups self-raising flour Note 6
  • 60 grams butter
  • 1/2 cup milk Note 7
  • 3 eggs free range
  • salt and pepper to taste

Mustard Yoghurt

  • 1/3 cup greek yoghurt Note 8
  • 2 tsp djion mustard Note 9
  • cracked pepper for serving

Instructions

Zucchini Mini Muffins

  • Preheat oven to 200°c/400°F, gas 6
  • Slice your zucchini using the food processor or a mandolin
  • Add dried onion, garlic powder, parmesan cheese, salt and pepper to zucchini and stir to thoroughly season.
  • In a mixing bowl add self-raising flour. Melt butter in a heatproof jug in the microwave, then and milk to this, followed by eggs, whisk to combine
  • Pour egg mix into mixing bowl and stir to combine.
  • Add cheese to muffin batter and stir again to combine.
  • Spray muffin pan and line with papers.
  • Reserve some of the seasoned zucchini to top your muffins with, pour rest of it into mixing bowl and stir to combine.
  • Use 2 teaspoons to spoon batter into each muffin hole. Top each muffin with the reserved zucchini slices and push gently to ensure they stick
  • Bake muffins for 30 - 40 minutes. Test with skewer and see it comes out clean and not wet.
  • Serve muffins hot and fresh from the oven with mustard yoghurt and cracked pepper.

Mustard Yoghurt

  • Combine greek yoghurt and mustard in a small bowl and stir together to form a paste. Top with freshly cracked pepper.

Video

Notes

  • Note 1 you need to get medium sized zucchini if you are using your food processor to slice them. If they are too big they won't fit through the shoot. 3 small zucchini is perfect too. The width of the mini muffin holes is not very big and you don't want to have to cut your pretty slices! 
  • Note 2 you can use mozzarella, cheddar, grated cheese, light cheese or tasty cheese. They all work well. 
  • Note 3 found in the fridge section, it has a sharp taste and is finely shredded (don't get the shaved one) 
  • Note 4 this is a very finely ground powder found in the spices aisle at the shops
  • Note 5 this is also in the spices aisle at the shops
  • Note 6 use gluten free self-raising flour for gluten free muffins
  • Note 7 sometimes I use cows milk and sometimes almond milk, it is much of a muchness. Use whichever you have in the fridge. 
  • Note 8 I usually use the low fat greek yoghurt 
  • Note 9 you can use America mustard, djion or Hot English mustard (tangy), they all WORK! 

Nutrition

Calories: 91kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg