Recipe: Savoury Egg Zucchini Muffins

 

Muffins do not always have to be sweet to be a hit in your household. Our Savoury Egg Zucchini muffins make for the perfect snack on the go or great addition to lunch boxes.

Savoury Egg Zucchini Muffins

Savoury Egg Zucchini Muffins
Yield: 6 Muffins
Author: Rachel Aust
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
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Ingredients

Ingredients

Instructions

  1. Grate the zucchini, transfer to a fine-mesh strainer placed over a bowl, sprinkle with salt, and toss. Let sit for 15 minutes to remove excess moisture.
  2. Heat a tablespoon of oil in a skillet over medium heat. Sauté the onion for 3 minutes or until softened and fragrant. Add the garlic and continue to sauté for another 30 seconds, then remove from the heat and set aside to cool.
  3. Brush the cups of a muffin tin with the remaining oil to prevent sticking. Also, preheat oven to 190 degrees Celsius.
  4. Squeeze the grated zucchini to remove as much water as possible, then pat dry with paper towels.
  5. Whisk the eggs together in a medium bowl. Add the zucchini, onion, garlic, spinach, cheese, and pepper – whisk again until well combined.
  6. Pour the mixture into the muffin tin. Fill the cups about ¾ of the way.
  7. Bake for 20 minutes or until a tester comes out clean when inserted in the center. Cool for 5 minutes, carefully remove from the muffin tin and serve.

Notes

The muffins can be refrigerated for 4-5 days or frozen for up to 3 months.

Nutrition Facts

Calories

122

Fat (grams)

9 g

Sat. Fat (grams)

3 g

Carbs (grams)

2 g

Fiber (grams)

0 g

Net carbs

2

Sugar (grams)

1 g

Protein (grams)

8 g

Sodium (milligrams)

308 mg

Cholesterol (grams)

191 g

The nutritional labels are a product of online calculators. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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