Description
These Ham & Zucchini Muffins are savory, moist, and fluffy bite-sized treats perfect for breakfast, snacks, or lunchboxes. Packed with grated zucchini, cheese, and ham, they’re easy to prepare and baked to golden perfection. The muffins use buttermilk to keep them tender and have a wonderful balance of flavors, making them irresistible for both kids and adults.
Ingredients
Scale
Dry Ingredients
- 2 cups (300g) self-raising flour (or make your own with 2 tsp baking powder per cup of plain flour)
- 1 cup (80g) grated cheese (tasty or cheddar)
Wet Ingredients
- ¾ cup (185g) buttermilk (or homemade buttermilk by adding 1 tbsp white vinegar/lemon juice to full fat milk)
- 2 eggs (room temperature)
- ¼ cup (65g) vegetable oil
Other Ingredients
- 2 medium zucchinis (400g total), grated and excess liquid drained
- 125g chopped ham or cooked bacon pieces
- Sea salt and pepper to season
Instructions
- Prepare the muffin tray: Grease and line a standard 12-hole muffin tray with paper muffin cases. Preheat your oven to 180°C (160°C if fan forced).
- Mix wet ingredients: In a bowl, whisk together the buttermilk, vegetable oil, and eggs until fully combined. Set aside.
- Combine dry ingredients: Sift the self-raising flour into a large bowl. Add the grated cheese, chopped ham, grated zucchini (with all excess liquid thoroughly drained), and season with sea salt and pepper. Gently mix to combine all ingredients.
- Fold wet ingredients into dry: Pour the buttermilk mixture over the flour mixture. Gently fold the ingredients together, careful not to over-mix to keep the batter light and fluffy.
- Fill muffin cases: Divide the mixture evenly among the prepared muffin cases, filling each about two-thirds full.
- Bake: Place the tray in the oven and bake for approximately 15 minutes, or until a skewer inserted comes out with just a few moist crumbs.
- Cool the muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use self-raising flour or make your own by adding 2 teaspoons baking powder per 1 cup plain flour.
- Use tasty or cheddar cheese shredded freshly for best flavor.
- Squeeze out all liquid from grated zucchini using a fine strainer and paper towels to avoid soggy muffins.
- Room temperature ingredients help in achieving light, fluffy muffins.
- Do not over-mix the batter to avoid dense and tough muffins. Fold ingredients gently.
- Place rice grains at the bottom of muffin tin holes before inserting paper cases to prevent grease seepage.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Defrost at room temperature before eating.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 55 mg
