These Zucchini Oatmeal Muffins are a delicious and healthy option for lunch or a snack. Made with wholesome ingredients like zucchini, potato, oats, and whole wheat flour, they are nutritious and satisfying. Perfect for a quick meal, these muffins are packed with flavor and easy to make.
Preparation Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- 1 zucchini, grated
- 1/3 teaspoon salt
- 1 potato, grated
- 3 tablespoons oatmeal
- 50 ml milk or plant milk
- Dill, chopped
- Parsley, chopped
- 60g cheese, grated
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2 eggs
- 4 tablespoons whole wheat flour
- 1/2 teaspoon baking powder
- Vegetable oil for frying
Topping:
- 3-4 tablespoons thick yogurt
- 1 cucumber, finely chopped
- Dill, chopped
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Directions:
Prepare the Vegetables:
- Grate the zucchini and place it in a colander. Sprinkle with 1/3 teaspoon salt and let it sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible.
- Grate the potato and squeeze out excess moisture.
Mix the Ingredients:
- In a large bowl, combine the grated zucchini, grated potato, oatmeal, and milk. Mix well.
- Add the chopped dill, parsley, grated cheese, 1/2 teaspoon salt, and 1 teaspoon olive oil. Stir to combine.
- Beat the eggs and add them to the mixture.
- Add the whole wheat flour and baking powder. Mix until everything is well incorporated.
Bake the Muffins:
- Preheat your oven to 180°C (350°F).
- Grease a muffin tin with vegetable oil or line with muffin liners.
- Spoon the batter into the muffin cups, filling them about 3/4 full.
- Bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Prepare the Topping:
- In a small bowl, combine the thick yogurt, finely chopped cucumber, chopped dill, and minced garlic.
- Season with salt and black pepper to taste. Mix well.
Serve:
- Let the muffins cool slightly before removing them from the tin.
- Serve the muffins warm or at room temperature with the yogurt topping on the side.
Serving Suggestions:
- These zucchini muffins are perfect for a light lunch or snack. Serve them with a side salad or soup for a complete meal.
Cooking Tips:
- Make sure to squeeze out as much moisture as possible from the zucchini and potato to prevent the muffins from becoming too moist.
- You can add your favorite herbs or spices to the batter for extra flavor.
Storage:
- Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
Why You’ll Love This Recipe:
- Quick and easy to prepare.
- Nutritious and full of flavor.
- Perfect for a healthy meal or snack.
- Versatile and can be customized with your favorite ingredients.
Conclusion:
- These Zucchini Muffins are a tasty and nutritious addition to your meal rotation.
- Easy to make and full of fresh flavors, they are perfect for any time of day. If you like this recipe, please let me know in the comments!
