Description
Cheesy Savory Muffins are a delightful blend of flavors with cheese, zucchini, and carrots. They’re easy to prepare and perfect for any occasion, offering comfort and taste in every bite.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Dash of crushed red pepper flakes
- 1/2 cup unsalted butter, (melted and cooled to room temperature)
- 1/2 cup cottage cheese, (at room temperature)
- 1/2 cup milk, (at room temperature)
- 2 large eggs, (at room temperature)
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 2 green onions, (sliced)
- 1 cup cheddar cheese
- 1/2 cup finely chopped cooked bacon
- 1/4 cup freshly grated Parmesan cheese
- Flaky sea salt, (for sprinkling)
Instructions
- Preheat the oven to 375°F. Prepare a 12-cup muffin pan with paper liners or nonstick spray.
- In a medium bowl, whisk together flour, baking powder, salt, garlic powder, and crushed red pepper flakes.
- In a large bowl, blend melted butter, cottage cheese, milk, and eggs until smooth. Stir in the zucchini, carrots, and green onions.
- Combine the dry ingredients with the wet ingredients, stirring gently until just mixed. Do not overmix. Fold in the cheddar cheese, bacon, and Parmesan cheese.
- Evenly divide the batter among the muffin cups. Top with flaky sea salt.
- Bake for 18 to 22 minutes until golden brown and a toothpick tests clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with butter.
Notes
For extra flavor, try adding herbs like chives or thyme.
These muffins freeze well, so make a batch to enjoy later!
Feel free to customize with your favorite vegetables or cheeses.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg