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Once you have your ingredients ready, it’s time to start mixing. Begin by combining the wet ingredients in a large mixing bowl. This typically includes eggs, milk, and any oils or flavorings you've chosen, such as garlic powder or onion salt. Whisk these together until they are fully blended; this step ensures that your muffins will have a uniform texture.

Zucchini Egg Muffins

Start your day on a healthy note with savory zucchini egg muffins! These delicious bites are not only simple to make but also packed with nutrients, thanks to the star ingredient, zucchini. Rich in vitamins and low in calories, zucchini adds moisture and flavor while keeping the muffins tender. Perfect as a grab-and-go breakfast or tasty snack, these muffins are customizable with various herbs and veggies. Get creative in the kitchen and enjoy a nutritious boost any time of day!
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Ingredients
  

2 medium zucchinis (approximately 1 pound), grated

6 large eggs

1 cup shredded cheese (such as cheddar, mozzarella, or your preferred choice)

1/2 cup diced bell peppers (choose red, green, or a mix for color)

1/2 cup diced onions (yellow or green onions work well)

1/2 cup all-purpose flour (or substitute with whole wheat flour for a healthier option)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon baking powder

Fresh herbs (like parsley or cilantro), finely chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C). Prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners to prevent sticking.

    Prepare the Zucchini: Using a box grater or food processor, grate the zucchinis. After grating, place the zucchini in a clean kitchen towel or cheesecloth and wring out excess moisture. This step is essential for preventing soggy muffins.

      Mix Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them until they are fully combined. Incorporate the shredded cheese and the prepared zucchini into the egg mixture.

        Add Vegetables: Gently fold in the diced bell peppers and onions to the egg and zucchini mixture, ensuring they are evenly distributed.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, garlic powder, onion powder, salt, black pepper, and baking powder until well combined.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined. Avoid overmixing; it's perfectly fine if there are a few lumps.

              Fill Muffin Tin: Use a spoon or scoop to divide the batter evenly among the muffin cups, filling each about 3/4 full. For an extra touch, sprinkle some additional cheese or chopped fresh herbs on top of each muffin.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are ready when their tops are golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Allow the muffins to rest in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or allow them to come to room temperature before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins

                      - Presentation Tips: Consider serving these zucchini muffins on a rustic wooden board, garnished with extra fresh herbs around the edges for a vibrant visual touch. Pair with a light dipping sauce or a dollop of Greek yogurt for a delightful bite!