Description
Savory chicken, cheese, and zucchini muffins bring Mediterranean flavors to your breakfast table with irresistible charm. Packed with protein and garden-fresh goodness, these muffins will become your new morning obsession.
Ingredients
Scale
Main Protein:
- 1 ½ cups shredded cooked chicken (rotisserie chicken works great)
- 2 large eggs
Vegetables and Cheese:
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 cup shredded cheddar cheese (or your favorite cheese)
Dry and Liquid Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- ½ cup milk (regular or plant-based)
- ¼ cup olive oil or melted butter
Instructions
- Prepare the oven environment by heating to 375F (190C) and readying a 12-cup muffin tin with either a light grease coating or paper liners.
- Craft the dry foundation by whisking flour, baking powder, baking soda, salt, garlic powder, and paprika into a harmonious blend within a spacious mixing vessel.
- Create a liquid mixture by thoroughly combining eggs, milk, and olive oil until the texture becomes uniformly smooth and well-integrated.
- Gently marry the liquid and dry components, stirring with a delicate touch until barely incorporated. Tenderly fold in shredded chicken, grated zucchini, and crumbled cheese, ensuring even distribution throughout the nascent batter.
- Meticulously allocate the mixture into muffin cavities, filling each compartment approximately three-quarters full to allow room for rising during the baking process.
- Position the muffin tin in the preheated oven and bake for 20-25 minutes, monitoring until the tops transform into a golden hue and a inserted toothpick emerges clean and unencumbered.
- Allow the muffins a brief five-minute rest within the tin, then carefully transfer them to a wire cooling rack. Serve either warmed or at ambient temperature for optimal enjoyment.
Notes
- Swap zucchini with grated carrots or spinach for variety in vegetable intake and flavor profile.
- Use gluten-free flour blend to make these muffins suitable for those with wheat sensitivities.
- Experiment with different cheese types like sharp cheddar, feta, or goat cheese to customize taste intensity.
- Enhance protein content by adding cooked quinoa or replacing chicken with canned tuna or shredded turkey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 70 mg