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To make savory cheddar zucchini muffins, you'll need simple, fresh ingredients. These ingredients come together to create a moist, cheesy treat. The star of the show is the zucchini, which adds a nice texture. Sharp cheddar cheese brings a bold flavor that shines through. - 2 medium zucchinis, grated - 1 cup sharp cheddar cheese, shredded - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 cup fresh chives, finely chopped (or 1 teaspoon dried chives) - 2 large eggs - 1/2 cup milk - 1/4 cup olive oil You can switch ingredients based on what you have. Try using whole wheat flour for a healthier muffin. If you're out of chives, green onions work well too. You can also use different cheeses like mozzarella for a milder taste. For a dairy-free option, swap milk with almond or soy milk. Each change will still taste great! Start by preheating your oven to 375°F (190°C). While it heats, prepare your muffin tin. You can grease each cup with cooking spray or use muffin liners. Next, grate the zucchinis. Place the grated zucchinis in a medium bowl and add a pinch of salt. This step helps draw out excess moisture. Let them sit for 10 minutes. After that, use a clean towel to squeeze out the liquid. In a large bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1/2 cup of cornmeal, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix until everything is well blended. Add the shredded sharp cheddar cheese and chopped chives to the dry mix. Stir gently to spread them evenly. In another bowl, crack 2 large eggs and beat them lightly. Then, add 1/2 cup of milk and 1/4 cup of olive oil. Mix until smooth. Pour this wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy. Now, fold in the drained zucchini until it is evenly mixed in. Spoon the batter into the muffin tin. Fill each cup about two-thirds full. Bake for 18-20 minutes. Check with a toothpick to see if they are done. Enjoy your Savory Cheddar Zucchini Muffins warm! For the complete recipe, refer to the Full Recipe section. To get the best texture in your muffins, focus on the zucchini. Grate it finely and drain it well. This step removes excess water, which can make your muffins soggy. When mixing, stir gently. Overmixing can lead to dense muffins. Keep the batter slightly lumpy for a light and airy texture. One common mistake is not draining the zucchini properly. If you skip this step, your muffins may turn out too wet. Another mistake is overmixing the batter. This can make the muffins tough. Make sure to fill the muffin cups only two-thirds full. If you overfill, the muffins may overflow while baking. Store your muffins in an airtight container at room temperature. They stay fresh for up to two days. For longer storage, freeze them. Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can last for about three months in the freezer. To enjoy later, simply thaw or reheat them in the oven. For the full recipe, check the section above. {{image_4}} You can change these muffins easily. Add-ins add fun and flavor. Consider these tasty options: - Cooked bacon bits: for a smoky crunch. - Sun-dried tomatoes: for a tangy twist. - Spinach or kale: to add greens and nutrition. - Different cheese: try feta or gouda for new flavors. You can also switch spices. Add crushed red pepper for heat or Italian herbs for a fresh taste. If you need gluten-free muffins, it's simple to adapt. Use gluten-free flour instead of all-purpose flour. Many brands work well. You can also use almond flour or coconut flour. Just remember to add an extra egg. This helps bind the ingredients. Want to make these muffins vegan? Swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use plant-based milk instead of regular milk. You can also replace the cheddar cheese with a vegan cheese option. These swaps keep the muffins tasty and satisfying. Enjoy the full recipe for more details! After enjoying your muffins, let them cool completely. Place them in an airtight container. This keeps them fresh and moist. If you have no airtight container, wrap them in plastic wrap. Store them at room temperature for up to three days. For better freshness, keep them in the fridge, where they last about a week. To freeze your muffins, first, ensure they are cool. Wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. This helps prevent freezer burn. They can stay frozen for up to three months. When you’re ready to enjoy them, thaw overnight in the fridge or microwave them for a quick snack. Savory Cheddar Zucchini Muffins stay tasty for about three days at room temperature. In the fridge, they last about a week. If frozen, you can enjoy them for three months. Keep track of how long they have been stored. This way, you’ll always eat them at their best. For the complete recipe, refer to the Full Recipe section. Savory Cheddar Zucchini Muffins are moist, flavorful muffins made with fresh zucchini and sharp cheddar cheese. They blend savory tastes with the natural sweetness of zucchini. These muffins are perfect for breakfast, a snack, or even a side dish. They are easy to make and packed with nutrients. Each bite delivers a nice balance of cheesy goodness and a hint of garlic. Yes, you can use other cheeses! Try using mozzarella for a milder flavor or feta for a tangy twist. Goat cheese can also add a creamy texture. Feel free to mix and match your favorite cheeses to create a unique taste. Just keep in mind that some cheeses may melt differently, affecting the muffin's texture. To modify the recipe, consider these options: - Gluten-Free: Use a gluten-free all-purpose flour blend. - Dairy-Free: Substitute the milk with almond or soy milk and use a dairy-free cheese. - Egg-Free: Replace eggs with flaxseed meal mixed with water or applesauce to bind the ingredients. These adjustments allow you to enjoy the muffins while meeting your dietary needs. To reheat the muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5 to 10 minutes. This method keeps them moist and enhances their flavor. You can also microwave them for about 20 to 30 seconds if you're in a hurry. Just be careful not to overheat, or they may become dry. For the full recipe, check out the cooking section above. Savory Cheddar Zucchini Muffins are a delightful treat. They blend the fresh taste of zucchini with sharp cheddar cheese. You can make these muffins quickly, and they are perfect for any meal. Follow the simple steps, and you will have a tasty batch in no time. For the full recipe, check out the details below: - 2 medium zucchinis, grated - 1 cup sharp cheddar cheese, shredded - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 cup fresh chives, finely chopped (or 1 teaspoon dried chives) - 2 large eggs - 1/2 cup milk - 1/4 cup olive oil 1. Preheat your oven to 375°F (190°C). Prepare a muffin tin with grease or liners. 2. In a medium bowl, combine the grated zucchinis with salt. Let it sit for 10 minutes. This step helps the zucchini lose extra water. After 10 minutes, squeeze the moisture out of the zucchini with a towel. 3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pepper, and garlic powder. 4. Add the shredded cheddar cheese and chives to the dry mix. Stir gently to mix. 5. In another bowl, beat the eggs. Then add the milk and olive oil. Mix until smooth. 6. Pour the wet mix into the dry mix. Stir gently until just combined. The batter should be lumpy. 7. Fold in the drained zucchini until it is mixed well. 8. Spoon the batter into the muffin tin, filling each cup two-thirds full. 9. Bake for 18-20 minutes. A toothpick should come out clean when inserted in the center. 10. Let the muffins cool in the tin for 5 minutes, then move them to a wire rack. Make these muffins for breakfast or as a snack. They are great warm with cream cheese or butter. Enjoy these savory bites! In this post, we covered the key ingredients for Savory Cheddar Zucchini Muffins, plus their alternatives. I shared easy steps for mixing and baking, so you can get great results. We also talked about tips to improve texture and common mistakes to avoid. You learned about fun variations, storage tips, and answers to your questions. Now, you can enjoy these muffins any time. With simple tweaks, you can make them just right for you. Happy baking!

Savory Cheddar Zucchini Muffins

Savor the deliciousness of Savory Cheddar Zucchini Muffins that are easy to make and bursting with flavor! These muffins combine fresh zucchini, sharp cheddar cheese, and aromatic herbs for a delightful treat that’s perfect for breakfast or a snack. Discover the simple steps to whip up these tasty bites in just 35 minutes. Click through for the full recipe and enjoy a tasty twist on your classic muffins!
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Ingredients
  

2 medium zucchinis, grated

1 cup sharp cheddar cheese, shredded

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 cup fresh chives, finely chopped (or 1 teaspoon dried chives)

2 large eggs

1/2 cup milk

1/4 cup olive oil

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a muffin tin by either greasing each cup with cooking spray or lining them with muffin liners for easy removal.

    In a medium bowl, combine the grated zucchinis with a pinch of salt. Set the bowl aside for about 10 minutes. This resting time allows the zucchini to release excess moisture, which you will need to drain off later. After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze and remove the excess moisture from the zucchini.

      In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, black pepper, and garlic powder until well combined.

        Add the shredded sharp cheddar cheese and chopped chives to the dry mixture, stirring gently to ensure they are evenly distributed.

          In a separate bowl, crack the eggs and beat them lightly. Next, stir in the milk and olive oil until the mixture is smooth and well combined.

            Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is just combined—be cautious not to overmix. The batter should remain slightly lumpy for optimal texture.

              Fold in the drained zucchini until it is evenly incorporated into the batter.

                Spoon the batter into the prepared muffin tin, filling each cup approximately two-thirds full to allow for rising.

                  Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are beautifully golden brown.

                    Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Serving Suggestions: These delectable muffins are best enjoyed warm. Serve them with a dollop of cream cheese or a pat of butter on top. They're perfect as a savory snack, a hearty breakfast option, or as a side to soups and salads for a delightful twist!