Tomato Zucchini Muffins
Add cubed tomatoes and grated zucchini to muffins for a balanced afternoon snack.
Equipment
- Regular Size Muffin Tin
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Dry Oregano
- 1 teaspoon Smoked Paprika
Wet Ingredients
- ⅓ cup Unsalted Butter melted
- ½ cup Brown Sugar
- 2 large Eggs
- 1 cup Greek Yogurt
- 2 tablespoon Tomato Paste
- 2 cups Grated Zucchini not drained
- 2 medium Tomatoes
- 1 cup Marble Cheese Cheddar grated
Instructions
- Preheat the oven to 375F. Line a regular muffin pan with parchment paper liners.
- Pour the melted butter into a large mixing bowl. Add the brown sugar and whisk until dissolved. Whisk in the eggs, followed by the yogurt and tomato paste.⅓ cup Unsalted Butter, ½ cup Brown Sugar, 2 large Eggs, 1 cup Greek Yogurt, 2 tablespoon Tomato Paste
- Add the grated zucchini and diced tomatoes to the wet ingredients. Fold them in until well incorporated.2 cups Grated Zucchini, 2 medium Tomatoes
- Sift the flour and baking powder into the mixing bowl with the wet ingredients. Add the paprika, oregano, and salt.2 cups All Purpose Flour, 1 tablespoon Baking Powder, ½ teaspoon Salt, 1 tablespoon Dry Oregano, 1 teaspoon Smoked Paprika
- Use a rubber spatula to gently fold in the cheese and all the ingredients until mixture is homogonous. Be careful not to overmix to avoid having dense muffins.1 cup Marble Cheese Cheddar
- Spoon the batter into the prepared muffin tin cavities, until very full. You should have enough batter for 15-16 muffins.
- Bake at 375F for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let muffins cool completely and enjoy!
Video
Nutrition
Calories: 182kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 248mgPotassium: 174mgFiber: 1gSugar: 9gVitamin A: 512IUVitamin C: 6mgCalcium: 139mgIron: 1mg
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