Savory Zucchini Muffins

Serve these flavorful muffins with grilled fish or chicken along with a spinach salad for a nice dinner.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 Tbsp. olive oil
  • ⅓ cup finely chopped onion
  • 4 cloves garlic, peeled and minced
  • ¼ cup canola oil
  • 1 cup buttermilk
  • ½ cup egg substitute
  • 1 cup grated zucchini, drained
  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 Tbsp. fresh chopped rosemary
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  • In small saucepan, combine olive oil, onion, and garlic; cook and stir until tender, about 6 minutes. Remove from heat and place in large mixing bowl. Let cool for 30 minutes.
  • Stir in canola oil, buttermilk, egg substitute, and zucchini and mix well. Then add flour, whole-wheat flour, baking powder, baking soda, rosemary, and parsley and mix until dry ingredients are moistened. Stir in cheese and pepper.
  • Fill prepared muffin cups ¾ full. Bake for 25 minutes or until muffins are golden brown and set. Remove from cups and serve immediately.

Recipe Information

Serves: 12

Ingredients

  • 1 Tbsp. olive oil
  • ⅓ cup finely chopped onion
  • 4 cloves garlic, peeled and minced
  • ¼ cup canola oil
  • 1 cup buttermilk
  • ½ cup egg substitute
  • 1 cup grated zucchini, drained
  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 Tbsp. fresh chopped rosemary
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  • In small saucepan, combine olive oil, onion, and garlic; cook and stir until tender, about 6 minutes. Remove from heat and place in large mixing bowl. Let cool for 30 minutes.
  • Stir in canola oil, buttermilk, egg substitute, and zucchini and mix well. Then add flour, whole-wheat flour, baking powder, baking soda, rosemary, and parsley and mix until dry ingredients are moistened. Stir in cheese and pepper.
  • Fill prepared muffin cups ¾ full. Bake for 25 minutes or until muffins are golden brown and set. Remove from cups and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat7g
Saturated Fat1g
Cholesterol5mg
Sodium140mg
Total Carbohydrate22g
Dietary Fiber2g
Sugars1g
Protein8g