Zucchini and Ham Muffins

Zucchini and Ham muffins fresh from the oven with all of their cheesy deliciousness. For savory zucchini muffins that will be devoured you need them STAT!

Prep Time10

Cook Time40

Total Time50

Course: Lunch

Cuisine: Australian, International

Keyword: savory muffins, zucchini

Servings:

Calories: 489kcal

Author: Adrianne

Equipment

Texas Muffin Pan

Ingredients

Zucchini and Ham Muffins

2 zucchini medium size Note 1
300 grams ham diced Note 2
1 teaspoon garlic powder
½ tablespoon dried onion Note 3
salt and pepper to season
2 cups self-raising flour
60 grams butter
½ cup milk Note 4
3 eggs free range
1 cup grated cheese

Mustard Yoghurt (Hot)

⅓ cup greek yoghurt
2 teaspoon hot english mustard Note 5
½ teaspoon cracked pepper

Instructions

Zucchini and Ham Muffins

Preheat oven to 200°c/400°F, gas 6
Line a 6 cup muffin pan with baking paper
Slice your zucchini using a food processor
In a medium size mixing bowl add sliced zucchini, ham, garlic powder, onion, salt and pepper. Stir to thoroughly combine
In a 2nd medium mixing bowl add flour
Melt butter in microwave and add milk then eggs one by one, using a fork to lightly whisk as you go
Pour butter mix into flour and stir
Add seasoned zucchini ham to muffin batter and stir to combine
Spoon zucchini and ham mix into muffin tray 1 by 1, repeat to fill all 6
Bake for 40 mins or until a skewer inserted comes out clean and dry
Serve hot with mustard yoghurt

Mustard Yoghurt (Hot)

Combine mustard and yoghurt in small bowl and stir to combine
Sprinkle cracked pepper on top to serve

Video

Notes

Note 1 medium zucchini will have less water than large ones making them better to use for this recipe
Note 2 I use store bought diced ham for this recipe as it makes them so easy!
Note 3 To allow for slight different measurements in different countries - an Australian tablespoon is 20 ml (0.68 US fl oz).
Note 4 Any type of milk is fine. I used almond for this recipe, sometimes I use cows milk, both work well
Note 5 for our Zucchini Parmesan Muffins we used Dijon mustard (it is milder). For our Zucchini and Ham muffins, I recommend Hot English Mustard as it has a little bite to it. You can however, use the Dijon for these too if you want a smoother (less tangy) taste (or for little ones).

Nutrition