Tip: Adjust your screen timeout in Settings
Savoury Zucchini Parmesan Breakfast Muffins
Savoury breakfast muffins built on grated zucchini and parmesan bound with eggs and milk. A protein-forward bake for breakfast or snacks — the batter comes together in 5 minutes.
10 min prep / 55 min total
229 kcal
8.5g protein
6 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 50 gparmesan
grated
- 1zucchini
450 g
- salt
- 2eggs
- 60 mlmilk
- 2 tbspolive oil
- 1 tbspbaking powder
- 2 tbspsemolina
- 175 gflour
sifted, 150-200 g
Instructions
Grate the zucchini, salt it and press out the juice.
Whisk eggs with milk, parmesan, olive oil and baking powder.
Stir in semolina and flour, then fold in the zucchini.
Divide between muffin cups and score the tops if desired.
Bake at 180 °C for 40- until golden.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
