Red Pepper Zucchini Muffins

Yield: 10–12 muffins
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: About 40 minutes
Course: Breakfast / Snack / Light Meal

These savory muffins are soft, cheesy, and packed with vegetables. They’re perfect for breakfast, lunchboxes, or a quick snack.

 Ingredients

• 1 medium zucchini, grated

• ¼ red bell pepper, finely chopped

• 200 g (1 cup) grated cheese (cheddar, parmesan, feta, or goat cheese)

• 2 large eggs

• 1 teaspoon salt

• 1 teaspoon black pepper

• 125 g (1 cup) all-purpose flour

• 1 teaspoon baking powder

Optional additions:

• 1 tablespoon chopped fresh herbs (parsley, dill, or chives)

  

  Korean-Style Grated Carrot Salad (Morkovcha)

• ¼ teaspoon smoked paprika or chili flakes

• 1 tablespoon olive oil (for extra moisture)

 Instructions

 Prepare the Zucchini

• Grate the zucchini.

• Place it in a strainer or clean cloth and squeeze out excess liquid.
  (This prevents soggy muffins.)

 Mix Wet Ingredients

In a bowl, whisk together:

• Eggs

• Salt

• Black pepper

 Add Vegetables and Cheese

Stir into the egg mixture:

• Drained zucchini

• Chopped red pepper

• Grated cheese

  

  Meat Lovers Pizza Bread

Mix gently.

 Add Dry Ingredients

• Add flour and baking powder.

• Fold gently until just combined.
  Do not overmix.

 Fill Muffin Tin

• Line muffin tray with paper liners or grease lightly.

• Divide batter evenly among cups (about ¾ full).

 Bake

• Preheat oven to 180°C (350°F).

• Bake for 25 minutes or until golden and a toothpick comes out clean.

 Cool & Serve

• Let cool for 5–10 minutes.

• Serve warm or at room temperature.

 Tips

 Always squeeze zucchini dry
 Use freshly grated cheese
 Add herbs for extra flavor
 Don’t overmix batter
 Bake on middle oven rack

 Variations

• Carrot muffins: Replace zucchini with grated carrot

• Protein boost: Add cooked chopped chicken or turkey

  

  Best Homemade Salsa Ever

• Spicy: Add chili flakes

• Dairy-free: Use dairy-free cheese

• Gluten-free: Use gluten-free flour blend

 Storage

• Room temperature: Up to 3 days

• Refrigerator: Up to 5 days

• Freezer: Up to 3 months

 Nutrition (Approximate per muffin)

• Calories: 140–160

• Protein: 7–9 g

• Carbohydrates: 12–14 g

• Fat: 7–9 g