Zucchini and Cheese Muffins

Zucchini and Cheese Muffins

Basic Information

• Servings: 4
• Serving Size: 2 muffins
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• Keto
• Atkins
• High-Protein

Equipment

• Muffin tin (12-cup)
• Large mixing bowl
• Whisk
• Grater
• Measuring cups and spoons

Ingredients

1. 1 cup zucchini, grated
2. 6 large eggs, beaten
3. 1/2 cup shredded cheddar cheese
4. 1/4 cup almond flour
5. 1 teaspoon baking powder
6. 1 tablespoon olive oil
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F and grease 8 cups of a 12-cup muffin tin with olive oil.
2. In a large mixing bowl, whisk eggs with salt and pepper.
3. Stir in grated zucchini, shredded cheddar cheese, almond flour, and baking powder until evenly combined.
4. Pour mixture evenly into the 8 prepared muffin cups.
5. Bake for 20-25 minutes until set and lightly golden.
6. Serve 2 muffins per plate warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in a microwave or oven.

Nutrition

• Calories: 240
• Protein: 16g
• Fat: 18g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A