Zucchini Parmesan Muffins

5 from 11 votes

Zucchini Parmesan Muffins are hot, fresh and taste delicious. The zucchini is seasoned well to ensure a delicious cheesy taste, serve them fresh from the oven with mustard yoghurt.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, brunch, Lunch

Cuisine: Australian, International

Keyword: parmesan, savory muffins, zucchini, zucchini muffins,

Servings:

Calories: 285kcal

Author: Adrianne

Equipment

Texas Muffin Pan
Food processor

Ingredients

2 medium zucchini
¾ cup parmesan cheese
⅓ cup grated cheese
1 teaspoon garlic powder
1 tbs dried onion
60 grams butter
1 teaspoon salt
1 teaspoon pepper
2 cups self raising flour
½ cup milk
3 eggs free range

Mustard Yoghurt

⅓ cup greek yoghurt
2 teaspoon djion mustard
½ teaspoon cracked pepper

Instructions

Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Slice your zucchini into thin pieces and transfer to a bowl Note 3
Season the zucchini with dried onion, salt, pepper, garlic powder and parmesan cheese, stir to combine
Add flour to a medium sized mixing bowl, melt butter in a heatproof jug, pour in milk, followed by eggs, then lightly whisk to combine. Note 4
Add cheese to your flour mix and stir to combine
Tip almost all of your seasoned zucchini into your mixing bowl with the flour, saving only enough to top each of your 6 muffins with a little parmesan and few zucchini slices for each Stir to combine
Spray a muffin pan with cooking oil, push muffin liners into pan so they are flush with the tin
Use 2 spoons to scoop the zucchini muffin batter into each of the muffin holes, repeat for all 6
Top each muffin with the left over zucchini parmesan
Bake for 30 minutes Note 4
Serve with mustard yoghurt

Mustard Yoghurt

Combine yoghurt and mustard in a small bowl and stir to combine
Top with a little cracked pepper

Notes

Note 1 if you don't have a Texas Muffin Pan (6 hole large muffin pan), don't worry. You can make these in a 12 hole regular muffin pan. They won't be as big, but otherwise they will be exactly the same. No need to buy a special tin just for these. I like the texas size muffins as 1 is a meal in one for me.
Note 2 go for small (3) or medium (2) zucchini as opposed to large ones. They hold a lot of water but the medium ones have less water than the large ones.
Note 3 use either your 'slice' blade on your food processor or a mandolin. Both will do the trick. The focus is thin slices. Not thick like you would use in a stir-fry.
Note 4 when the butter is melted, it will be hot, I add the milk followed by the egg to ensure I am not cooking any of the egg in the hot melted butter. Adding the milk 1st tends to reduce the heat in the butter quickly.
Note 5 after 30 mins, insert a skewer into one of the muffins. If it comes out clean, they are ready. If there is any wet mix on the skewer cook for another 5 mins and then test again.

Nutrition