Healthy Cheddar Zucchini Muffins

Name: Healthy Cheddar Zucchini Muffins
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 cups King Arthur All-Purpose Flour1 cup King Arthur White Whole Wheat Flour2 scoops Cabot Whey Protein2½ teaspoons baking powder1 teaspoon salt¼ teaspoon ground black pepper1½ teaspoons dried dill1½ teaspoons dried thyme1 tablespoon dried minced onions1 cup milk2 eggs2 tablespoons olive oil2½ cups grated zucchini3 tablespoons chives; chopped fine4 ounces Cabot Sharp Cheddar; grated (about 1 cup) or Cabot Sharp Shredded Cheddar Cheese

– Serves 24, 2 each –

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While many muffins don’t pack enough nutrients to make a complete breakfast on their own, this recipe for healthy muffins is a great grab-and-go choice. Made with Cabot Whey Protein, a mix of all-purpose white flour and white whole wheat flour, zucchini, chives, onions, milk, eggs, Cabot Sharp Cheddar cheese and seasonings, these muffins contain a healthy combination of carbohydrates, protein and fat, providing you with the fuel you need to start your day. After trying this recipe, please share it with your family and friends on Facebook, Pinterest and Twitter.

To make 48 mini zucchini cheese muffins, preheat your oven to 325°F. Oil or spray 2 mini muffin pans.

Combine the all-purpose flour, white whole wheat flour, Cabot Whey Protein, baking powder, salt, black pepper, dill, thyme and minced onions in a large mixing bowl. Stir until thoroughly combined.

Whisk milk, eggs and olive oil in a separate bowl.

Add the wet ingredients to the bowl with the dry mixture and stir until combined, being careful not to over stir.

Mix grated zucchini, chopped chives and Cabot Sharp Cheddar cheese (you can also use Cabot Sharp Shredded Cheddar cheese if you don’t have time to grate) together in a bowl. Then fold into the muffin mixture and stir well.

Spoon batter into the oiled muffin pans, filling just below the surface and tap batter with a spoon so there are no high peaks.

Bake for 20 minutes until the tops start to turn golden and a toothpick comes out clean. Let muffins rest in the muffin tins for 15 minutes, then transfer to a cooling rack or plate.

Serve warm or at room temperature. Store in an airtight container in the refrigerator.

When you’re in the mood for a fruit and cheese muffin, give our Apple, Cranberry & Cheddar Muffins a try. Cabot is a cooperative of 800 farm families. We work hard to produce our award-winning cheeses and dairy products. After trying this easy recipe for muffins, please rate and review it. We can’t wait to hear your feedback!

Ingredients

2 cups King Arthur All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour
2 scoops Cabot Whey Protein
2½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground black pepper
1½ teaspoons dried dill
1½ teaspoons dried thyme
1 tablespoon dried minced onions
1 cup milk
2 eggs
2 tablespoons olive oil
2½ cups grated zucchini
3 tablespoons chives, chopped fine
4 ounces Cabot Sharp Cheddar, grated (about 1 cup) or Cabot Sharp Shredded Cheddar Cheese

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Directions

PREHEAT oven to 325°F. Oil or spray 2 mini muffin pans to accommodate 48 mini muffins.

COMBINE both flours, whey protein, baking powder, salt, pepper, dill, thyme, and mince onion in a large mixing bowl. Stir until thoroughly combined.

WHISK milk, eggs, and oil in a separate bowl.

ADD the wet ingredients to the bowl with dry mixture and stir until combined, do not over stir.

MIX grated zucchini, chives, and cheese together in a bowl then fold into the muffin mixture. Stir well.

SPOON the batter into oiled muffin pans filling just below the surface and tap batter with a spoon so there are no high peaks.

BAKE for 20 minutes until the tops start to turn golden and a toothpick comes out clean. Let muffins rest in the muffin tins for 15 minutes then transfer to a cooling rack or plate.

SERVE warm or at room temperature. Store in an airtight container in the refrigerator.