ZUCCHINI AND CHEESE MINI MUFFIN
The Zucchini and Cheese Mini Muffin is a savoury and high-protein snack designed for simplicity, taste and nourishment. Combining grated courgette, grated cheese, egg white and flour, this bite-sized muffin is light yet satisfying. It is an excellent way to add vegetables to your daily intake without compromising on flavour. The texture is soft on the inside with a gentle crust on the outside, making it ideal for young eaters, lunchboxes or on-the-go snacking. This recipe can also be easily modified to suit dietary requirements by using a dairy-free cheese alternative. It’s baked in just a few minutes and prepared with only four wholesome ingredients, making it an efficient choice for busy schedules. Whether you’re looking for something savoury to tide you over or a healthy addition to your brunch spread, these mini muffins deliver balance and simplicity in every bite.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
Bake, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Family Reunion, Party, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Kid Friendly, Quick & Easy, Low Fat, Low/ No Sugar, Vegetarian, Wheat / Gluten-Free
DISH TYPE
Cupcake
INGREDIENTS
- 1/4 cup grated courgette (squeezed dry)
- 1 tablespoon grated cheese (or dairy-free alternative)
- 1 egg white
- 1/2 tablespoon plain flour
FULL NUTRITIONAL INFORMATION
- Calories:95 kcal
- Fat:3 g
- Saturated Fat:9 g
- Carbohydrate:7 g
- Sugar:1 g
- Sodium:6 mg
- Fiber:4 g
- Protein:2 g
- Cholesterol:2 mg
- Calcium:3 mg
- Potassium:8 mg
- Iron:2 mg
- Vitamin D:1 mg
PREPARATION
- Preheat The Oven: Set the oven to 180°C (fan 160°C) or 350°F. Lightly grease a mini muffin tray or line with a paper case.
- Prepare The Courgette: Grate the courgette and squeeze out excess water using a clean kitchen towel. Removing moisture is essential for proper texture.
- Combine Ingredients: In a small bowl, mix the grated courgette, grated cheese, egg white and flour until well combined and evenly blended.
- Spoon Into Tray: Spoon the mixture into one cavity of the muffin tray. Press lightly to ensure it’s compact but not overflowing.
- Bake Until Set: Bake in the preheated oven for 12 to 15 minutes or until the top is golden and the muffin is set in the centre.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Dry The Courgette Thoroughly: This prevents the batter from becoming soggy and helps the muffin rise and firm up properly.
- Use Non-Stick Muffin Tins: A lightly greased non-stick tray helps ensure easy removal without crumbling.
- Watch The Oven Time: Mini muffins bake quickly. Avoid overcooking by checking for firmness and a light golden top at the 12 minute mark.
VARIATIONS
- Dairy-Free Version: Use a plant-based grated cheese alternative or nutritional yeast for cheesy flavour without dairy.
- Gluten-Free Option: Replace the flour with almond flour or gluten-free flour blend for a wheat-free version.
- Flavour Additions: Stir in finely chopped chives, black pepper or a pinch of garlic powder for extra depth.
- Extra Protein: Add a teaspoon of hemp seeds or a pinch of grated cooked chicken for a meat-inclusive variation.
PREPPING AND STORAGE
- Refrigeration: Once cooled, store the muffin in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the microwave for 10 to 15 seconds.
- Freezing: Wrap the baked muffin in cling film or place it in a freezer-safe container. Freeze for up to 1 month. Defrost overnight in the fridge or warm in the oven before serving.
- Batch Tip: Prepare multiple servings and bake a small tray to have several ready-to-go snacks for the week.