- Make Ahead: Muffins can be stored in an airtight container in the fridge for up to 3 days or frozen for 1 month.
- Customizing the Flavor: Add herbs like parsley or thyme for extra flavor.
- Serving Suggestions: Serve warm for breakfast, as a snack, or with a side salad for lunch.
CHICKEN, CHEESE, AND ZUCCHINI MUFFINS
These Chicken, Cheese, and Zucchini Muffins are savory, moist, and packed with protein and veggies. Perfect for breakfast, snacks, or lunchboxes, they’re easy to make and loved by both kids and adults alike.
Ingredients
- 1 cup cooked chicken shredded
- 1 cup grated zucchini
- 1 cup shredded cheddar cheese
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup milk
- ¼ cup olive oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and pepper.
- Mix Wet Ingredients: In another bowl, whisk together eggs, milk, and olive oil.
- Combine: Add the wet ingredients to the dry ingredients. Fold in shredded chicken, zucchini, and cheese until evenly distributed.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.