Zucchini & Red Pepper Muffins Recipe
These Zucchini & Red Pepper Muffins are a delightful treat, combining fresh vegetables with savory flavors that make them the perfect addition to your snack or lunchbox. With a golden, crusty top and soft, flavorful interior, theyβre packed with the goodness of zucchini, red bell peppers, and a touch of dill. Enjoy them with your favorite salsa, relish, or a classic tomato ketchup. Pair them with a refreshing glass of lemonade, and you’re set for a light yet satisfying snack!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green zucchini (grated) | 2 |
| Spring onion greens (finely chopped) | 2 |
| Garlic (grated) | 4 cloves |
| Dill leaves (roughly chopped) | 1 tablespoon |
| Red bell pepper (finely chopped) | 1 |
| Potato (boiled and mashed) | 1 |
| Salt | To taste |
| Black pepper powder (coarsely ground) | 1/2 teaspoon |
| Parmesan cheese (grated) | 2 tablespoons |
| Whole wheat bread crumbs | 1/4 cup |
| Extra virgin olive oil | 2 tablespoons |
| Baking powder | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Instructions:
-
Prepare the Muffin Tray:
Begin by greasing a muffin pan with olive oil and setting it aside. Preheat your oven to 180Β°C (350Β°F). -
SautΓ© the Vegetables:
In a large pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the grated garlic, chopped spring onions, and red bell peppers to the pan. SautΓ© them until the peppers and onions are well-roasted and tender, about 5 minutes. Add the grated zucchini to the mixture and stir-fry for an additional 1-2 minutes, just until slightly softened. Remove from heat and let the mixture cool completely. -
Prepare the Muffin Batter:
Once the vegetable mixture has cooled, transfer it to a large bowl. Add the mashed potato, grated Parmesan cheese, breadcrumbs, dill, salt, black pepper, and baking powder. Mix everything thoroughly, using a stand mixer, spoon, or your hands until the ingredients are well combined. -
Fill the Muffin Tray:
Scoop the muffin mixture into the greased muffin pan, filling each mould evenly. -
Bake the Muffins:
Place the muffin tray into the preheated oven and bake for about 25 minutes. The muffins should turn golden and have a firm texture when touched. A toothpick inserted into the centre should come out clean. -
Serve:
Once baked, allow the muffins to cool slightly before serving. These Zucchini & Red Pepper Muffins are best enjoyed with a side of spicy Mexican salsa, relish, or classic tomato ketchup. Pair them with a tall glass of lemonade for the perfect snack experience. They are also an excellent choice for picnics or lunchboxes!
Tips for the Perfect Muffin:
- Zucchini: Grate the zucchini finely to ensure it mixes well with the other ingredients and bakes evenly.
- Cheese: If you prefer a stronger cheese flavor, try adding a bit more Parmesan or substitute with cheddar.
- Make Ahead: These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.
Enjoy this vibrant, healthy snack that’s easy to make, packed with nutrients, and perfect for any occasion!
