Zucchini muffins with cheese. Diet muffins without eggs Zucchini muffins without cheese

Tired of oatmeal for breakfast? In this case, why not make something easy and healthy from baked goods, such as zucchini muffins? Firstly, it won't take much time, so you won't have to get up early. Secondly, vegetable muffins can be supplemented with a lot of goodies and health benefits - cheese, pieces of meat fillet, cottage cheese, multigrain flakes, fresh herbs. We are sure that among the proposed recipes there will be an option for your slim figure, for your gourmet spouse, and for your growing little one.

Subtleties of preparing vegetable baked goods

Muffins, however, like all baked goods made from zucchini, have a lot of advantages. It is tasty, low-calorie, and depending on the ingredients, it can be a light main course, part of an appetizer, or even a sweet dessert.

Of all the vegetables, zucchini is best suited for such experiments. Why?

• The pulp of young fruits has a loose, delicate consistency; when baked, the fibers seem to “melt” and are absolutely not felt in the dough.
• The vegetable has a neutral taste, which can be easily shaded in one direction or another with the help of products and spices that are brighter in this regard.
• Dishes made from it belong to the “instant cooking” category, since the grated zucchini is baked in a matter of minutes.
• We must not forget about the dietary properties of the vegetable. And even if some of the vitamins are destroyed during heat treatment, no less valuable minerals (potassium, iron, magnesium) will remain, as well as fiber, with the help of which the body cleanses itself of toxic waste products.

To make vegetable muffins tender and crumbly, we will share the secrets of their proper preparation.

1. You need a young zucchini, with thin soft skin, without seeds. As a last resort, it needs to be cleaned and the inner fibrous part thrown away.
2. The grated pulp should be left for a few minutes to release the juice, and then squeeze out the excess liquid. If you don't do this, the inside of the baked goods will be soggy. The younger the vegetable, the more water it contains.
3. Add a little flour to these muffins, and add semolina for the desired consistency. It makes the dough porous and fluffy.
4. If you add liquid to the dough, it is better to use homemade yogurt rather than milk or kefir. It will taste better.
5. An essential ingredient in quick zucchini muffins is baking powder. It is added to dry sifted flour, but not to beaten eggs or milk. This way the baked goods will not absorb excess fat.
6. The dough flavored with olive oil is softer and has a characteristic finely porous (cupcake) structure.

Do you know how muffins differ from regular cupcakes? Firstly, the dough kneading technology - for muffins, liquid and dry components are mixed separately, and only after that they are combined. Secondly, it is customary to add fillers to muffins - fruits, vegetables, chocolate, cheese, nuts. In modern recipes there is no strict gradation of these types of baked goods.

The eyes are afraid, but the hands are busy - recipes for zucchini muffins

Once you’ve made zucchini muffins at least a couple of times and understand the technology, you won’t need the recipe anymore. The composition of this dish is so “free” that every time you can do something new, improvising with what is currently in the refrigerator.

Muffins from Yulia Vysotskaya

The first recipe is from the idol of millions of housewives, Yulia Vysotskaya. Muffins made from it are light, nutritious, and have a well-balanced composition. They have everything the body needs, especially on the eve of a working day - proteins, complex carbohydrates, fiber, the right fats.

Grate a medium-sized zucchini on a coarse grater, discard it in a colander - some of the liquid will go away on its own; if there is too much juice, the pulp can be lightly squeezed out. Transfer the “cake” into a bowl and add liquid ingredients to it:

• lightly beaten eggs - 2 pcs.;
• milk – 80 ml;
• grated cheese – 80–100 g;
• olive oil – 50 g.

In another bowl, mix the dry ingredients - flour (a little more than half a glass), semolina (2 tablespoons), baking powder (standard 10 g bag). Add salt and a little ground pepper here.

Having combined liquid and dry products, knead the dough. Place it in muffin tins and fill them 2/3 full. While you are working with the dough, preheat the oven. The required temperature is 180–190⁰ C. After 15–20΄, the kitchen will smell so fragrant that your family won’t need any alarm clock. An unconventional breakfast is ready!

Cupcakes without flour

If flour products for breakfast are generally unacceptable for you, you can knead zucchini muffins without baking flour.
We will replace it with a mixture of whole grain (50 g) and almond flour (50 g). You can prepare both components yourself by grinding the appropriate amount of cereal flakes and almonds in a blender.

Let's take a zucchini that is also healthier - zucchini. Its pulp is tender, soft, there are practically no seeds, there is more carotene, folic acid than in its white-fruited relative. But on the contrary, there are fewer calories (16 versus 27). One medium fruit is enough for a serving of muffins.

Of the other components, let's take:

• egg (1 pc.);
• homemade yogurt or sourdough (60 ml);
• olive oil – 1 tbsp. spoon;
• green onions and cilantro (can be replaced with parsley) - 50 g each;
• baking powder – 5 g;
• cheese – 50 g;
• salt, black pepper.

While the grated zucchini releases its juice, mix eggs, yogurt, butter, and half the amount of grated cheese. Add dry ingredients to this mixture, at the end - zucchini and finely chopped greens. Place the dough in greased pans and sprinkle with the remaining cheese.

Diet muffins are baked at 180⁰ C 25΄.

For a hearty breakfast (with chicken fillet)

If you need to feed your spouse breakfast, prepare a heartier version of zucchini muffins. What will you need for this?

Let's start with zucchini. Grate two small zucchini and add a little salt to release the juice better. Before adding to the dough, squeeze out the liquid.

A small sweet and juicy carrot will keep him company. Let's rub it too. And chop the onion very finely. If you like the aroma of garlic, you can add a clove by squeezing it through a press. Of the greens, dill will work best here - take a generous bunch.

The next muffin filling is chicken fillet. You need 200 grams of meat, cut it into small (1×1 cm) cubes.

To prepare the dough, in addition to the indicated products, you will need:

• eggs – 2 pcs.;
• sour cream 20% – 4 tbsp. heaped spoons;
• flour and semolina - 2 tbsp each. spoons;
• baking powder – 5 g;
• cheese – 100 g.

Combine vegetables with meat, sour cream, and lightly beaten eggs. Add dry ingredients. Don't forget to add salt and pepper to taste. Fill the molds 2/3 full with dough, sprinkle finely grated hard cheese on top.

Baking time – 30–40΄(t 180⁰С).

With sour cream, these muffins are a real treat!

Curd and zucchini duet

This muffin recipe successfully combines the refreshing taste of zucchini and the delicate creaminess of homemade cottage cheese and butter. And in terms of useful components, this is a good balance of products.

For a young, medium-sized zucchini:

• homemade fat cottage cheese – 200 g;
• eggs – 3 pcs.;
• butter (as an alternative, you can use olive oil) – 100 g;
• a small bunch of dill.

You also need ¾ cup of flour, which we combine with semolina (2 tablespoons) and baking powder (5 g).

Mix the suggested products into a soft dough. Bake in muffin tins 25–30΄ (t 180⁰С).

If you understand the essence of the technology, you can further improvise ad infinitum, changing fillers “like gloves.” In addition to the products mentioned, ham, soft cheese such as Almetta, sweet pepper, as well as raisins, cinnamon, and coriander work well in unsweetened muffins. Cook and create your own recipes.

Zucchini muffins:

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Often you want to cook something tasty for tea, and as luck would have it, you ran out of eggs, but you really wanted a juicy muffin... The “eggless muffin recipe” will save us. The set of ingredients is such that few people will not have these products in their bins. Therefore, you can always prepare a treat for tea. We will spend 40 minutes on preparation, and at the end we will get delicious dietary muffins. With this simple recipe, you are guaranteed a pleasant tea party.

Ingredients:

• 1 cup whole grain flour;
• 125 grams of natural yogurt;
• 1 carrot;
• 1 apple;
• 2 tablespoons bran;
• 1 teaspoon olive oil;
• 2 grams of soda;
• cinnamon and honey to taste.

Diet muffins without eggs. Step by step recipe

1. Wash and peel the carrots and apples. Grind the carrots in a blender, grate the apple on a fine grater.
2. Mix soda, cinnamon and flour, add yogurt to them and mix thoroughly until smooth.
3. Add the remaining ingredients to the resulting mixture and knead until smooth. Cover with a towel and let rest for 10 minutes.
4. Place the rested dough into silicone molds greased with olive oil and bake in the oven at 200 degrees for 30 minutes.

So we got an excellent addition to tea, tasty and undoubtedly healthy. Thanks to carrots, the muffins will acquire a light orange hue and will be endowed with its beneficial properties - improving vision, cleansing of toxins and normalizing the nervous system. After such a tea ceremony, you will glow with happiness and be able to see in the night. Jokes aside, the muffins are really good both in taste and nutritional value.

You can use zucchini to prepare not only main courses, but also a variety of snacks, for example, muffins. They turn out juicy, tender and incredibly tasty. Try to make muffins from zucchini, for this you will need simple, affordable products.

The main advantage of this summer dish is its quick preparation; the whole process does not take more than 30 minutes. Garlic adds piquancy to the appetizer. Absolutely everyone will love these fragrant zucchini muffins baked in the oven. The recipe is simple, quickly knead the dough, pour into molds and into the oven. After 20 min. You can take out the appetizer and serve it immediately.

Ingredients

• large zucchini - 1 pc.;
• onions - 2 pcs.;
• sweet pepper - 0.5 pcs.;
• garlic - 3 cloves;
• chicken egg - 3 pcs.;
• homemade cottage cheese - 75 g;
• flour - 160 g;
• salt - 5 g;
• refined oil – 30 ml;
• sugar, spices, soy sauce - to your own taste.

Preparation

Prepare the zucchini, peel it, remove the seeds if the fruit is ripe. If the zucchini is young, then you can simply rinse it and trim the ends. Grind the zucchini on a coarse grater.

Finely chop half a sweet pepper and a few cloves of garlic. The muffins will turn out to have a piquant taste if you add not only garlic to the dough, but also herbs, sweet or hot chili peppers.

Place the zucchini mixture with pepper and garlic in a saucepan, add a handful of flour and stir. If desired, you can add a little cottage cheese (2-3 tbsp) or a handful of grated hard cheese to the zucchini.

Beat three eggs into a saucepan, add a pinch of sugar, salt, and the required amount of vegetable oil. Beat the eggs with a mixer until smooth and fluffy.

Combine the zucchini mass and egg mixture, the remaining flour, mix everything with a spatula. If the dough is not salty enough, you can add soy sauce or salt and spices. Depending on the juiciness of the zucchini, the muffin batter may turn out runny. In this case, add a few tablespoons of flour.

On a note: To keep the muffins airy after baking, you can add baking powder to the dough (no more than 1 teaspoon).

Grease silicone molds with oil, spoon out the zucchini dough into about 2/3 of the molds.

Advice: Regular metal muffin tins can also be used for baking.

Place the baking sheet with zucchini muffins in an oven preheated to 170 degrees for 20-30 minutes. Bake the vegetable appetizer until browned. Check readiness by piercing through with a wooden skewer. The skewer should remain dry and clean.

The zucchini muffins are ready, they look very appetizing, carefully remove them from the molds, place them on a dish, and serve with sour cream sauce. Enjoy your meal!

Cooking tips

• If desired, add chopped herbs to the dough; it will add bright, refreshing notes.
• To add new flavor notes, add grated hard cheese or chicken to the dough; it can be cut into small cubes or minced into minced meat.
• Before kneading the dough, the flour must be sifted.
• If you don’t like garlic, you don’t have to add it to the dough, it will turn out just as tasty.
• For muffins, it is better to use homemade cottage cheese; the snack will be much juicier and more tender.
• If you add soy sauce, do not add additional salt.
• Before baking, sprinkle the dough with a small amount of grated cheese; as a result of baking, an appetizing cheese crust will form.
• Instead of wheat flour, you can use whole grain flour; the dough will retain its porous structure.

Don’t forget to criticize the photos, does everyone remember?

Author's recipe and my changes

1 small young squash or zucchini
150 g flour
2 eggs
50-70 g hard cheese
2-3 sprigs of mint
80 ml milk (replaced with yogurt, it took about 150 ml)
60 ml olive oil
2 tbsp. semolina
1 tsp baking powder
Several sun-dried tomatoes (optional)

Preheat the oven to 190 C.
Wash the zucchini and coarsely grate the skin and skin. Coarsely grate the cheese and add to the zucchini. Break the eggs in there and mix everything.
Combine flour with semolina and baking powder, add to zucchini mixture. Add milk, salt, pepper and stir. The dough should have the consistency of thick sour cream. Pour 50 ml of olive oil into the dough and mix again. Grease the muffin tins with the remaining oil and fill 2/3 full with dough. Place in the oven for 25-30 minutes until the muffins are golden brown. Serve sprinkled with mint.
They rise very well.
*I made it according to the recipe, the zucchini was very young, I didn’t peel it and grated it coarsely. Instead of milk I added homemade yogurt. I put coarsely chopped sun-dried tomatoes in half of the muffins. I baked some of it in a silicone muffin pan and the remaining dough in a small rectangular pan.