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Zucchini and Cheddar Muffins

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.

Recipe cardPerfect recipe_ Zucchini and Cheddar Mufins

 

PREPARATION 20 MIN

COOKING 30 MIN

SERVINGS 9

INGREDIENTS

  • 310 ml (1 ¼ cup) all-purpose flour
  • 10 ml (2 tsp.) baking powder
  • 1 ml (¼ tsp.) salt
  • 500 ml (2 cups) zucchini, grated
  • 2 eggs
  • 30 ml (2 tbsp.) brown sugar
  • 125 ml (½ cup) milk
  • 375 ml (1 ½ cups) Cheddar cheese, grated

 

PREPARATION

  • Preheat the oven to 350 °F and position the rack in the centre.
  • Oil a 9-cup muffin tin or line it with paper liners.
  • In a bowl, combine all the dry ingredients, then set aside.
  • With your hands, squeeze the grated zucchini to drain excess water, then set aside.
  • In another bowl, whisk the eggs with the brown sugar and milk.
  • Add the zucchini and cheddar and stir.
  • Add the dry ingredients and mix just enough to form a batter.
  • Spread the mixture into the muffin tin, then bake for 30 minutes.
  • Let stand for at least 20 minutes before unmoulding.

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