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, they’re 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 180°C (350°F). -
Sauté 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. Sauté 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!
