Go Back

Zucchini and cheese oat muffins

Savoury muffins are great snacks at parties or picnics and to accompany soups as well. One of my favourite are these zucchini and cheese oat muffins, which are super yummy and very easy to make. Sometimes I add crispy pancetta or prosciutto to the batter too and leave out the raisins.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g flour any type
  • 50 g rolled oats
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 10 basil leaves chopped
  • 50 g coarsely grated Parmesan plus some for topping
  • 250 g Greek yoghurt
  • 4 Tbsp olive oil
  • 2 eggs
  • 250 g zucchini/courgette
  • 50 g toasted pine nuts
  • 50 g raisins optional
  • Ground Pepper

Method
 

  1. Preheat the oven to 200 C
  2. In a large mixing bowl toss the flour, oats, baking soda, baking powder, chopped basil and grated cheese and some pepper.
  3. In another bowl beat the eggs lightly then mix with in the oil and yoghurt.
  4. Grate coarsely the zucchini.
  5. Pour the wet mixture into the dry one, stir but don't overmix. Then add the grated zucchini, pine nuts and raisins. Combine gently.
  6. Spoon the batter into a lined muffin tin or into silicon muffin cases. Sprinkle the top of each muffin with some grated cheese.
  7. Bake for about 18 to 20 minutes. It's ready when the cheese is golden and crispy on the top.
  8. Transfer the muffins to a wire rack to cool.