What's easier than pre-made muffins that you can take to work, school, or just on the go? These broccoli-zucchini muffins are super easy to make and perfect for on-the-go or during a picnic. Since everything is inside the muffins, you can easily take them with you without needing plates or cutlery. Ideal!
The grated zucchini makes these muffins extra fluffy. You can easily replace the broccoli with other vegetables, such as corn, sautéed and drained spinach, or sautéed mushrooms. Feel free to experiment!
Preparation
- Coarsely grate the zucchini and place the grated zucchini in a colander. Put the colander over a bowl and sprinkle ½ teaspoon of salt over the zucchini. Let it sit briefly, then squeeze out as much moisture as possible from the grated zucchini.
- Cut the broccoli into small florets. Place the florets in a colander and pour boiling water over them to lightly cook them. Let them cool afterward.
- Preheat the oven to 180 degrees Celsius. Grease the muffin tinIn a bowl, mix the flour with the baking powder, the remaining salt, and the pepper. In a second bowl, mix the milk with the butter and the egg.
- Then, using a spatula, combine the wet ingredients with the dry ingredients. Stir in the squeezed zucchini and 2/3 of the cheddar.
- Fold the broccoli florets into the batter, then spoon the batter into the muffin cups. Sprinkle the remaining cheese over the muffins.
- Bake the savory muffins in the preheated oven for 20–25 minutes. Allow them to cool in the tin for at least 30 minutes, then transfer them to a rack to cool completely.