Zutaten für Zucchini Cheese Muffins
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- Onions
- Bacon
- ½ cup grated cheddar cheese
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 large egg
- ½ cup milk (any kind)
- Canola Oil
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Zubereitung von Zucchini Cheese Muffins
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup grated cheddar cheese, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- In a separate bowl, whisk together the wet ingredients: 1 cup grated zucchini (squeeze out excess moisture), 1 large egg, ½ cup milk (any kind), ¼ cup melted unsalted butter, and 2 tablespoons of sugar.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
10g
Carbs
6g
