Description

These Ham & Zucchini Muffins are a savory treat perfect for breakfast, snacks, or lunchboxes. Packed with grated zucchini, savory ham, and cheese, they are moist, fluffy, and flavorful. The careful removal of zucchini’s excess liquid ensures a light texture, while buttermilk keeps the muffins tender. Easy to prepare and bake, these muffins make a delightful and wholesome option for any time of day.

Ingredients

Scale

Dry Ingredients

2 cups (300g) self-raising flour (or plain flour with 4 tsp baking powder sifted)
1 cup (80g) grated cheese (tasty or cheddar)
Sea salt and pepper, to season

Wet Ingredients

¾ cup (185g) buttermilk (or homemade by adding 1 tbsp vinegar or lemon juice to milk)
2 eggs (room temperature)
¼ cup (65g) vegetable oil

Main Ingredients

2 medium zucchinis (approx. 400g total), grated and excess liquid drained
125g chopped ham or cooked bacon pieces

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Instructions

Prepare the muffin tray: Grease and line a 12-hole muffin tray with paper cases. Preheat the oven to 180°C (160°C fan-forced).
Mix wet ingredients: In a medium bowl, whisk together the buttermilk, vegetable oil, and eggs until combined. Set aside.
Combine dry ingredients: Sift self-raising flour into a large bowl. Add grated cheese, chopped ham, grated zucchini, and season with sea salt and pepper. Mix gently to combine.
Combine wet and dry mixtures: Pour the liquid ingredients over the flour mixture and carefully fold with a spatula until just combined. Avoid over-mixing to maintain light muffins.
Fill muffin cases: Divide the mixture equally among the paper cases, filling each about two-thirds full to allow room for rising.
Bake: Place the tray in the oven and bake for approximately 15 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
Cool: Leave the muffins in the tray for 5 minutes to set, then transfer 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 cup of plain flour.
Grated tasty or cheddar cheese works best for flavor.
Squeeze out all excess liquid from grated zucchini using a fine strainer and paper towels to avoid soggy muffins.
Use room temperature ingredients for optimal texture.
Gently fold ingredients; over-mixing leads to dense muffins.
To prevent greasy muffin cases, place a small amount of rice or baking beads at the bottom of each muffin cup before adding batter.
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze muffins up to 3 months; thaw at room temperature before eating.

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 1.5 g
Sodium: 320 mg
Fat: 11 g
Saturated Fat: 3.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 55 mg