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A cooling rack holding freshly baked muffins next to a metal muffin tray where a hand uses a butter knife to gently loosen a golden-brown, baked Cheesy Zucchini Muffins from its mold.

12-Minute Prep Cheesy Zucchini Muffins (Ek Lajawab Namkeen Naashta)

Preheat the oven to 200°C and grease the muffin tray.
Mix the dry ingredients and wet ingredients separately, then combine them lightly.
Add the zucchini and cheddar cheese and gently fold them in.
Spoon the batter into the tray, bake for 25 minutes, and then let them cool on a cooling rack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: pakistani
Calories: 160
Ingredients Method

Ingredients
  

  • For greasing: Olive oil spray to grease the muffin tin.
  • 1 Zucchini: Medium-sized approx. 180g, grated using a box grater and squeezed with hands to remove excess water.
  • 2 Cups Cheddar Cheese: Grated you can use tasty cheese or any cheese that melts well; just avoid mozzarella as it has a mild taste.
  • Dry Ingredients:
  • 2 Cups Plain Flour / All-purpose flour
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda Bi-carb soda
  • 1/2 tsp Salt
  • Wet Ingredients:
  • 1 Large Egg
  • 3/4 Cup Milk
  • 1/4 Cup Plain Yoghurt or Sour Cream
  • 1/4 Cup Olive Oil or any regular cooking oil
  • 1 Garlic clove: Grated or crushed.

Method
 

  1. Preheat the Oven: First, preheat your oven to 200°C (180°C fan-forced).Prepare the Muffin Tin: Spray the muffin tray with oil. If the non-stick coating is worn out, lightly dust the tray with flour and shake off the excess so the muffins don't stick. (You can also use paper liners)
    A close-up view of an oven control dial set precisely to 200°C (180°C fan-forced), indicating it is preheating for a batch of Cheesy Zucchini Muffins.
  2. Mix Dry and Wet Ingredients:alt text likh dain In a large bowl, mix all the dry ingredients (flour, baking powder, baking soda, salt).
  3. In another bowl, whisk the wet ingredients (egg, milk, yoghurt, oil, garlic).Combine Both: Pour the wet mixture into the dry ingredients and gently fold using a rubber spatula just 8 times (remember, overmixing will make the muffins tough!).Add Zucchini and Cheese: Now add the zucchini and cheese, and mix gently with large stirs for just another 7 times. The batter will be quite thick, but don't worry—the zucchini will release its moisture while baking.
    A kitchen bowl filled with wet ingredients—A kitchen view of wet ingredients being poured from a bowl into dry ingredients, with a rubber spatula ready for gently folding the batter to make light and fluffy Cheesy Zucchini Muffins.including an egg, milk, yogurt, oil, and garlic—being whisked together smoothly for the Cheesy Zucchini Muffins recipe.
  4. Bake: Divide the batter evenly into the 12-hole muffin tray (an ice cream scoop works best). Bake in the oven for 25 minutes until golden and crusty on top.
  5. Cool and Unmold: Let them sit in the tray for 10 minutes after taking them out of the oven, then transfer them to a cooling rack. If the muffins are sticking, run a knife around the edges and gently shake the tray to release them
    A cooling rack holding freshly baked muffins next to a metal muffin tray where a hand uses a butter knife to gently loosen a golden-brown, baked Cheesy Zucchini Muffins from its mold.