Ingredients
5 eggs
60 ml (¼ cup) olive oil
60 ml (¼ cup) milk
90 g (¾ cup) sharp cheddar cheese, grated
25 g (¼ cup) Parmesan cheese, grated
2 green onions, finely chopped
1 zucchini, grated
1 bell pepper, diced
1 carrot, diced
2 garlic cloves, pressed
2 tbsp fresh chives, chopped
130 g (1 cup) whole wheat flour
1 tsp baking powder
Salt and pepper, to taste
Instructions
- Preheat oven to 180°C (350°F).
- In a large bowl, whisk the eggs with the olive oil. Add the milk, cheeses, vegetables, garlic, and chives. Mix with a wooden spoon.
- In another bowl, combine the flour, baking powder, salt, and pepper. Pour into the egg–vegetable mixture and stir gently until just combined.
- Divide the batter evenly into 12 muffin tin cavities lined with paper or silicone liners (or lightly greased).
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the tin, cool on a wire rack, and enjoy warm or cold.
Notes
- Drain grated zucchini well to prevent soggy muffins.
- Swap cheddar for mozzarella, gouda, or feta.
- Add diced ham, turkey, or bacon for extra protein.
- Use spinach, kale, or other vegetables in place of zucchini.
- Top with sunflower or pumpkin seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
