I must confess that while I am (still) pretty successful feeding vegetables to my 2 year old, I more often fail with my almost 5 year old. She is such a fussy eater, so when I saw this recipe I could not resist it and made it immediately: it was a success! I LOVE savoury muffins. And I love zucchini. They are great for lunch (lunch boxes too!) and an easier way to feed picky kids some veggies. I also like to take them to picnics or serve them as appetisers at barbecues (in this case, I make mini muffins). They are so versatile. The addition of cheese makes them addictive! Try and stop after the first one! You will have a hard time! Enjoy!
Recipe adapted from Misya
Ingredients: (makes about 12 muffins)
250 gms flour
50 gms Parmigiano Reggiano, thinly grated
1 tsp baking powder
200 ml milk
50 ml extra virgin olive oil
2 eggs
200 gms zucchini, grated
100 gms provolone (I used piquant), cubed
Salt and Pepper
In a bowl, mix together the flour, Parmigiano Reggiano and baking powder (1). In another bowl, mix together the eggs, extra virgin olive oil, milk, salt and pepper (2). Now mix the dry ingredients with the wet ingredients with a wooden spoon until just combined (3-4). Do not over mix the batter or your muffins will come out tough. Add the grated zucchini and cubed provolone (5) and mix quickly (6).
Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾.
Bake them in a preheated fan forced oven at 180°C for 25 minutes or until cooked.
When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.
On another note, today is the 25th of April, a date that is very special for me: for similar reasons, both Italy and Australia share this day as a day of remembrance and thanksgiving. In Australia (and New Zealand) it is known as ANZAC Day and we honour members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli (Turkey) during WW I. Similarly, this date is celebrated in Italy as “Liberation Day” from Nazi and Fascist troops, formally ending WW II in Italy and marking the victory of the resistance movement. You can read my post on ANZAC biscuits (cookies that are traditionally baked for this occasion) to learn more. Happy ANZAC Day everyone! Buon aprile a tutti!
Hi Manu, I have just come to tell you I published your recipe in Portuguese in my blog, and I invite you to come http://reginapaz.wordpress.com/2012/09/01/muffins-de-queijo-com-abobrinha/.
Congrats, and thank you
Manuela,
First of all, I love your name and I have two girls. The older is a teen and is 15 and her name is also Manuela. My younger’s name is Carmen.
Secondly, last Friday, I made your recipe and the muffins desapeared from the table in a few minutes. Very easy to prepare, but the paper cups don’t work very well, once you waste the dough.
Next time I will grease my muffin’s pan and do like your Italian friend (I can read your native language).
Thank you and congrats. You have a beautiful and helpful site.
Mary Jo Zilveti, from Brazil
love those muffins!
This looks delicious! I have never seen a savory zucchini muffin, just the sweet ones…I love this recipe!
Congratulations on your foodbuzz top 9, today!
This is RIGHT up my alley. I’ve been making a batch of muffins a week to send in the lunch boxes of my two boys (ages 4 and 6.) This week in my coop share zucchinis are coming so I was thinking about what to do with them. Thanks for the reminder of making muffins out of them! Perfect.
Brilliant recipe , Thanks Manu
These look SO GOOD! The cheese was a surprise to see but then I guess I was thinking “sweet” muffin, not savory. Great recipe Manuela!
I love these muffins!Never baked savory muffins with Zuchini before and cannot wait to try!My kids are going to love these 🙂
I’ve only had sweet zucchini bread and muffins, so I’m loving this post! This looks so yummy.
I perfectly understand you, why is so difficult for kids to eat vegetables? My son are more open to eat, but not all. My princess by the other side is so hard…!!! I tried with carrot muffins and also zucchini, but the sweet ones, with no success.
But now you give the idea that maybe it’s possible with the savory ones. I will try.
Can you believe I’ve never had a zucchini baked item? I have to change that, these look delicious 🙂
I think I might even get the picky hubby to eat zucchini if I put it in your delicious muffins…mmmmmmmm.