Best 2 Savory Zucchini Chard Muffins Recipes
Kick-start your day with our wholesome Savory Zucchini Chard Muffins, a delightful fusion of flavors and textures. These delectable muffins are not only a culinary treat but also a nutritional powerhouse, boasting an array of vitamins, minerals, and dietary fiber. With their vibrant green hue from the zucchini and chard, these muffins are a feast for the eyes and the palate. Dive into the article to uncover the secrets behind these savory muffins, including a step-by-step guide, insightful tips, and variations to suit your dietary preferences. Unleash your inner chef and embark on a culinary adventure that will leave you craving more. Additionally, the article features a collection of muffin recipes that cater to various dietary needs and preferences, including gluten-free, vegan, and low-carb options. From classic Blueberry Muffins bursting with juicy blueberries to hearty Sweet Potato and Black Bean Muffins, there's something for every muffin enthusiast.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
SAVORY ZUCCHINI MUFFINS
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
- Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
- In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
- Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
- Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
Tips:
- Choose fresh and tender zucchini and Swiss chard: This will ensure that your muffins are moist and flavorful.
- Grate the zucchini and Swiss chard finely: This will help them distribute evenly throughout the batter.
- Don't overmix the batter: Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help them keep their shape.
- Serve the muffins warm or at room temperature: They are best enjoyed fresh out of the oven.
Conclusion:
These savory zucchini and Swiss chard muffins are a delicious and healthy way to start your day. They are packed with vegetables, protein, and fiber, and they are also low in calories and fat. Whether you are looking for a quick and easy breakfast or a healthy snack, these muffins are a great option.
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