Ingredients
Method
- Preheat oven to 350°F (180°C). Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.
- Grate one medium zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture. You should end up with about 1 + ¾ cup of grated zucchini.
- Thoroughly whisk the eggs until they are fully combined.
- Then gently stir in all the remaining ingredients.
- Divide the mixture into either 10-11 muffin cups. If you are using 12 muffin pan, fill the empty tins with water so that the bites cook evenly.
- Bake for 30 minutes.
Nutrition
Notes
Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer.
- To Store. Let the muffins cool down before storing. Refrigerate for 3 days.
- To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months.
- To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.
- Drain grated zucchini well before adding to the batter.
- Ensure egg muffins are fully cooked before removing from the oven.
- Maintain a balanced ratio of veggies and cheese to avoid mushiness.