Ingredients
- All-purpose flour: 1 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Granulated sugar: 1/2 cup
- Cottage cheese: 1/2 cup, low-fat
- Vegetable oil: 1/4 cup
- Vanilla extract: 1 teaspoon
- Shredded zucchini: 1 cup, packed
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, beat the eggs, sugar, cottage cheese, vegetable oil, and vanilla extract until well combined.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Gently fold in the shredded zucchini.
- Step 5: Fill the muffin cups about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- A quick zap in the microwave for 15-20 seconds will bring back that fresh-baked warmth and moisture.
- Enjoy these muffins as a protein-packed breakfast on-the-go or a satisfying afternoon snack.
- Gently squeeze excess moisture from the shredded zucchini before adding it to the batter to prevent soggy muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American