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To create a light and fluffy batter for your Cheesy Zucchini Quiche Muffins, it’s essential to properly combine the wet and dry ingredients. Start by whisking together the wet ingredients, which typically include eggs, milk, and oil. This step helps to incorporate air, which is crucial for achieving that airy texture.

Cheesy Zucchini Quiche Muffins

Discover the mouthwatering goodness of Cheesy Zucchini Quiche Muffins, a nutritious snack perfect for any time of day. These muffins are a delightful combination of savory flavors and tender texture, thanks to the star ingredient—zucchini. Low in calories and high in vitamins, they serve as a quick breakfast, a hearty snack, or a light lunch. Easy to customize for various dietary needs, these muffins are sure to impress the whole family. Enjoy them warm or reheated, and savor the blend of cheese and veggies in every bite.
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Ingredients
  

2 medium zucchinis, finely grated

1 cup shredded cheese (choose your favorite like cheddar, mozzarella, or a blend)

4 large eggs

1 cup milk (whole or low-fat for creaminess)

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup chopped green onions (optional but adds great flavor)

Cooking spray or paper muffin liners for easy removal

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). If you're using muffin liners, prepare your muffin tin by lining it with these, or spray the tin generously with cooking spray to prevent sticking.

    Prepare Zucchini: In a medium mixing bowl, grate the zucchinis using a box grater. Transfer the grated zucchini to a clean kitchen towel or cheesecloth and gather the edges to form a pouch. Squeeze the pouch firmly to extract as much moisture as possible—this is a vital step to ensure your muffins are not soggy.

      Mix Wet Ingredients: In a large mixing bowl, crack the eggs and pour in the milk. Whisk these together vigorously until they are fully combined and slightly frothy.

        Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. This ensures even distribution of the dry ingredients.

          Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. It’s important not to overmix; a few lumps are perfectly fine.

            Add Zucchini and Cheese: Gently fold in the drained grated zucchini and shredded cheese. If you're using green onions, add them now as well, folding everything until it's evenly distributed throughout the batter.

              Fill Muffin Tin: Use a spoon or a measuring cup to fill each muffin cup with batter, ensuring each is filled about 3/4 full to allow room for rising.

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

                  Cool and Serve: Let the quiche muffins cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely. They are delightful served warm or at room temperature, making them a perfect snack or breakfast treat!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes total | Makes 12 muffins

                      Presentation Tips: For a beautiful presentation, serve the muffins on a rustic wooden platter, garnished with a sprinkling of fresh herbs like parsley or chives.