Zucchini Muffins: The Easy and Healthy Muffin Recipe

These zucchini muffins can be frozen. Simply wrap the muffins with a few layers of plastic wrap. Freeze for up to 1 month. Let thaw at room temperature or in the refrigerator overnight.

Ingredients

• courgette: 1
• red pepper: 1/4
• eggs: 2
• grated cheese: 200 g (1 cup)
• salt: 4 g (1 teaspoon)
• pepper: 4 g (1 teaspoon)
• flour: 125 g (1 cup)
• baking powder: 5 g (1 teaspoon)

Preparation

1. In a bowl put two eggs, salt and pepper and whisk.
2. Grate the zucchini and put it in the bowl.
3. Add chopped red pepper and grated cheese.
4. Mix and add flour and baking powder.
5. Mix well and add it to a muffin tin.
6. Bake at 180°C for 25 minutes. Serve.
7. Serve over muffins at room temperature or reheat in the microwave.
8. Store zucchini bread muffins at room temperature in an airtight container for up to 5 days. You can also wrap them individually with plastic wrap.