Recipe
Muffins are small cupcakes, each filled with filling. The maximum volume of classic forms should not exceed 100 ml (the whole secret is that the muffin should fit in the palm of a person). So, what ingredients are needed to prepare the dish? This:
- large young zucchini – 1 piece;
- high-grade wheat flour – 150 g;
- semolina – 40 gr.;
- butter or margarine – 50 g;
- large egg – 1 pc.;
- sour cream – 80 ml;
- baking powder (baking powder) – 1 tsp;
- cheese (preferably hard) – 70-80 g;
- 0.5 bunch of dill;
- salt - a pinch.
Diet cupcakes with kefir. TOP recipe
INGREDIENTS:
- Ground oatmeal 1 tbsp.
- Low-fat kefir 0.5 cups
- Whole oat flakes 1 tbsp.
- Prunes 80 g
- Chicken egg 2 pcs.
- Baking powder 2 tsp.
- Salt, stevia
PREPARATION:
- Pour 115 g of oatmeal with 1/2 cup of boiling water.
- Grind the second half of the oatmeal (115 g) in a blender or coffee grinder and mix with kefir.
- Then combine both parts, add eggs, baking powder and stevia, mix well.
- Add prunes, mix gently.
- Place the resulting mass on a baking sheet greased with oil. Bake for 50-60 minutes until done.
Let's start cooking
First, grate the zucchini on a medium grater. Let's do the same with cheese. Add egg, sour cream, margarine (butter) to the zucchini, mix thoroughly. Next, add semolina and leave for some time to swell. After 20 minutes you can add cheese (not all of it - some will be needed for sprinkling the baked goods).
Mix flour, baking powder and salt. Combine the two mixtures. Let's take the molds. If you have paper ones, it is better to grease them with vegetable oil. So, lay out the dough, sprinkle cheese and chopped herbs on top and put our zucchini muffins in the oven for 25-30 minutes at 190 degrees.
Enjoy!
Recipe for zucchini muffins with cheese
Fortunately, zucchini is still on sale now. Therefore, before the cold weather sets in, try making muffins. Zucchini makes them tender and flavorful. What ingredients should I buy for this dish? Here they are:
- zucchini (small) – 1 pc.;
- large chicken eggs – 2 pcs.;
- high-grade wheat flour – 150 g;
- milk – 50 ml;
- cheese (preferably hard) – 70-90 g;
- confectionery powder (baking powder) – 2 tsp;
- olive oil – 50 ml;
- semolina – 50 g;
- 0.5 bunch of dill;
- black pepper, salt.
Recipe for Zucchini Muffins with Chicken. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Zucchini Muffins with Chicken.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 103.6 kcal | 1684 kcal | 6.2% | 6% | 1625 g |
| Squirrels | 11.2 g | 76 g | 14.7% | 14.2% | 679 g |
| Fats | 3.3 g | 56 g | 5.9% | 5.7% | 1697 g |
| Carbohydrates | 7.2 g | 219 g | 3.3% | 3.2% | 3042 g |
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 4.3% | 2222 g |
| Water | 68.5 g | 2273 g | 3% | 2.9% | 3318 g |
| Ash | 0.722 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 71.7 mcg | 900 mcg | 8% | 7.7% | 1255 g |
| Retinol | 0.018 mg | ~ | |||
| alpha carotene | 206.964 mcg | ~ | |||
| beta carotene | 0.518 mg | 5 mg | 10.4% | 10% | 965 g |
| Lycopene | 0.06 mcg | ~ | |||
| Lutein + Zeaxanthin | 15.238 mcg | ~ | |||
| Vitamin B1, thiamine | 0.065 mg | 1.5 mg | 4.3% | 4.2% | 2308 g |
| Vitamin B2, riboflavin | 0.076 mg | 1.8 mg | 4.2% | 4.1% | 2368 g |
| Vitamin B4, choline | 18.45 mg | 500 mg | 3.7% | 3.6% | 2710 g |
| Vitamin B5, pantothenic | 0.145 mg | 5 mg | 2.9% | 2.8% | 3448 g |
| Vitamin B6, pyridoxine | 0.058 mg | 2 mg | 2.9% | 2.8% | 3448 g |
| Vitamin B9, folates | 6.333 mcg | 400 mcg | 1.6% | 1.5% | 6316 g |
| Vitamin B12, cobalamin | 0.037 mcg | 3 mcg | 1.2% | 1.2% | 8108 g |
| Vitamin C, ascorbic acid | 5.41 mg | 90 mg | 6% | 5.8% | 1664 g |
| Vitamin D, calciferol | 0.157 mcg | 10 mcg | 1.6% | 1.5% | 6369 g |
| Vitamin E, alpha tocopherol, TE | 0.16 mg | 15 mg | 1.1% | 1.1% | 9375 g |
| beta tocopherol | 0.001 mg | ~ | |||
| Vitamin H, biotin | 1.615 mcg | 50 mcg | 3.2% | 3.1% | 3096 g |
| Vitamin K, phylloquinone | 0.8 mcg | 120 mcg | 0.7% | 0.7% | 15000 g |
| Vitamin RR, NE | 3.2957 mg | 20 mg | 16.5% | 15.9% | 607 g |
| Niacin | 3.945 mg | ~ | |||
| Betaine | 0.024 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 216.38 mg | 2500 mg | 8.7% | 8.4% | 1155 g |
| Calcium, Ca | 16.06 mg | 1000 mg | 1.6% | 1.5% | 6227 g |
| Magnesium, Mg | 35.54 mg | 400 mg | 8.9% | 8.6% | 1125 g |
| Sodium, Na | 34.93 mg | 1300 mg | 2.7% | 2.6% | 3722 g |
| Sera, S | 16.44 mg | 1000 mg | 1.6% | 1.5% | 6083 g |
| Phosphorus, Ph | 86.3 mg | 800 mg | 10.8% | 10.4% | 927 g |
| Chlorine, Cl | 38.3 mg | 2300 mg | 1.7% | 1.6% | 6005 g |
| Microelements | |||||
| Aluminium, Al | 23.8 mcg | ~ | |||
| Bor, B | 11.9 mcg | ~ | |||
| Iron, Fe | 0.99 mg | 18 mg | 5.5% | 5.3% | 1818 |
| Yod, I | 3.61 mcg | 150 mcg | 2.4% | 2.3% | 4155 g |
| Cobalt, Co | 4.012 mcg | 10 mcg | 40.1% | 38.7% | 249 g |
| Manganese, Mn | 0.0309 mg | 2 mg | 1.5% | 1.4% | 6472 g |
| Copper, Cu | 40.63 mcg | 1000 mcg | 4.1% | 4% | 2461 g |
| Molybdenum, Mo | 4.095 mcg | 70 mcg | 5.9% | 5.7% | 1709 |
| Nickel, Ni | 0.179 mcg | ~ | |||
| Rubidium, Rb | 28.3 mcg | ~ | |||
| Selenium, Se | 2.27 mcg | 55 mcg | 4.1% | 4% | 2423 g |
| Fluorine, F | 49.3 mcg | 4000 mcg | 1.2% | 1.2% | 8114 g |
| Chromium, Cr | 8.74 mcg | 50 mcg | 17.5% | 16.9% | 572 g |
| Zinc, Zn | 0.5775 mg | 12 mg | 4.8% | 4.6% | 2078 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.293 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.3 g | max 100 g | |||
| Glucose (dextrose) | 0.113 g | ~ | |||
| Sucrose | 0.601 g | ~ | |||
| Fructose | 0.104 g | ~ | |||
| Essential amino acids | 0.017 g | ~ | |||
| Arginine* | 0.678 g | ~ | |||
| Valin | 0.494 g | ~ | |||
| Histidine* | 0.468 g | ~ | |||
| Isoleucine | 0.426 g | ~ | |||
| Leucine | 0.746 g | ~ | |||
| Lysine | 0.954 g | ~ | |||
| Methionine | 0.182 g | ~ | |||
| Methionine + Cysteine | 0.343 g | ~ | |||
| Threonine | 0.427 g | ~ | |||
| Tryptophan | 0.143 g | ~ | |||
| Phenylalanine | 0.406 g | ~ | |||
| Phenylalanine+Tyrosine | 0.738 g | ~ | |||
| Nonessential amino acids | 0.039 g | ~ | |||
| Alanin | 0.494 g | ~ | |||
| Aspartic acid | 0.75 g | ~ | |||
| Hydroxyproline | 0.07 g | ~ | |||
| Glycine | 0.342 g | ~ | |||
| Glutamic acid | 1.105 g | ~ | |||
| Proline | 0.37 g | ~ | |||
| Serin | 0.408 g | ~ | |||
| Tyrosine | 0.339 g | ~ | |||
| Cysteine | 0.17 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 44.05 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.282 g | ~ | |||
| 17:0 Margarine | 0.002 g | ~ | |||
| 18:0 Stearic | 0.093 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.593 g | min 16.8 g | 3.5% | 3.4% | |
| 16:1 Palmitoleic | 0.068 g | ~ | |||
| 17:1 Heptadecene | 0.004 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.486 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.17 g | from 11.2 to 20.6 g | 1.5% | 1.4% | |
| 18:2 Linolevaya | 0.149 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.014 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 4.2% |
The energy value of Zucchini Muffins with Chicken Fillet is 103.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Let's start cooking
Grate the zucchini on a medium grater. We do the same with cheese. Combine the two ingredients together and mix. Add eggs. Combine semolina, flour, baking powder and salt. Add the dry mixture to the zucchini and cheese. Mix. Add milk and olive oil. Let's pepper it. Mix everything thoroughly. The consistency of the dough should resemble thick sour cream.
Take the muffin tins, grease them with oil, lay out the dough and put them in the oven for 20 minutes at 190 degrees. Sprinkle the finished dish with chopped herbs. Now our zucchini muffins with cheese are ready.
Bon appetit to you and your family!
Cooking according to recipe
Sift the flour through a sieve, add baking powder, salt and a chicken egg. Mix. Melt the butter in the microwave and add to the dough. Beat with a whisk. Add milk, pepper, dried basil. Mix thoroughly again.
Grate the zucchini and cheese on a fine grater, cut the tomato into cubes. Add the ingredients to the dough. Mix thoroughly. Grease the molds with vegetable oil and place them in the dough. Bake in the oven for 30 minutes at 180 degrees.
Our zucchini, cheese and tomato muffins are ready. Enjoy the unforgettable taste of vegetable baking!
Let's start cooking
Grate the zucchini on a medium grater, add salt and pepper and set aside. Cut the ham into small cubes, grate the cheese on a coarse grater, and chop the parsley.
In a separate container, mix flour and baking powder. Remove the juice from the grated zucchini and add the eggs. Add ham, herbs and cheese. Add the dry mixture. Mix everything thoroughly.
Place the dough in molds greased with vegetable oil. Bake for 30 minutes at 190 degrees.
So our zucchini and sausage muffins are ready. Enjoy your meal!
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. Using a mixer, beat the eggs 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.
In general, all sorts of flash mobs are a good thing, I think.
As far as I can see, I met almost all of my LJ friends thanks to FM. Either they came to me to participate, or I came to them, or we were playing fun with flash mobiles somewhere together) So Yulia cheburash_kin herself came to me and met me, she brought lunch for MONOCHROME, green. And since then we have been friends. Yulia has recently joined LiveJournal, you will definitely meet her, she is a most charming person, very pleasant to talk to and positive. And of course she cooks great! I chose these muffins from her https://cheburash-kin.livejournal.com/12288.html#cutid1, with our favorite zucchini. We swept them away at once, they just got eaten by themselves))
Don’t forget to criticize the photos, does everyone remember?
Author's recipe and my changes
1 small young zucchini or zucchini 150 g flour 2 eggs 50-70 g hard cheese 2-3 sprigs of mint 80 ml milk (replaced with yogurt, about 150 ml was needed) 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.
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.
Let's start cooking
Take a bowl and mix flour, baking powder, granulated sugar, salt, and cinnamon in it. Chop walnuts and add to the dough. Mix thoroughly.
In a separate container, grate the zucchini. Add 1 tbsp to it. l. vegetable oil, pre-beaten eggs and vanilla. Mix. Combine the contents of two bowls.
Prepare the molds and grease them with vegetable oil. Place the dough in each and bake for 40 minutes at 190 degrees. Check readiness with a toothpick. Our sweet zucchini muffins are ready. Enjoy!
It should be noted: if you are a fan of dense baked goods, then the amount of flour can be increased. The same goes for soft dough. In this situation, it is necessary to adjust the portion of semolina.
Please also note that you can add other products to the zucchini. For example, carrots, herbs, tomatoes, garlic, etc.
Diet muffins. 4 recipes for healthy muffins for snacking.
These muffins can be eaten anytime, anywhere, rediscovering their delicate taste every time! You won't find a better snack!
juicy chicken muffins with herbs - they just melt in your mouth!
Chicken breast is one of the main products for those who care about their shape! But who likes to chew dry boiled breast? Try these muffins - chicken has never tasted so good! (You can prepare it in advance and then take it with you to lunch at the office; they are equally tasty either hot or cold).
- Chicken fillet 2 pcs. (500 g).
- Egg 2 pcs.
- Low-fat milk 100 ml.
- Greens to taste: parsley, dill, cilantro, onion.
- Wheat bran 1 tbsp. l.
- Salt to taste.
Boil the chicken breast, then grind it in a blender with herbs, add a little salt. Beat eggs with milk, add bran, pour this mixture into the minced chicken, mix everything thoroughly. Distribute the mixture into muffin tins and place in the oven for 25 minutes at 180 degrees.
zucchini and cottage cheese muffins.
- * zucchini (zucchini) 600 g.
- * low-fat cottage cheese 150 g.
- * eggs 2 pcs.
- * salt.
- * whole grain flour 1/2 cup.
- * garlic 1-2 cloves.
Grate the zucchini. Mix all ingredients in a bowl. Add a few more tablespoons of flour with baking powder to the dough, and lightly grease the muffin tins with a drop of oil. Bake for 25 minutes at 200*C. Serve with sour cream or yogurt.
cheese muffins with green onions.
- Low-fat kefir 200 ml.
- Whole wheat flour 4 tbsp. l.
- Eggs 1 pc.
- Low-fat hard cheese 160 g.
- Soda 1/2 tsp.
- Green onions to taste.
Grate the cheese on a small grater. Beat the egg into the cheese and mix. Next, pour in kefir, add chopped green onions and stir. Sift the flour and soda into the cheese and kefir mixture and mix well. Let the dough stand for 20-30 minutes so that the flour swells and the soda interacts with kefir. Then place in molds (if the molds are not silicone or Teflon, grease them with olive oil) and bake in a hot oven for 25-40 minutes at 220-240 degrees until golden brown on top.
