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Zucchini Quiche Muffins

Savory Zucchini Muffins with Parmesan Cheese

Housewives of Frederick County
Healthy savory zucchini muffins with parmesan cheese are only 2 WW SmartPoints per muffin!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, muffins
Cuisine American, French
Servings 24 Muffins

Ingredients
  

  • 4 sprays Cooking Spray
  • 2 Zucchini, finely chopped
  • 1 Onion, large, finely chopped
  • 1 cup Parmesan Cheese, shredded, about 3 oz
  • 6 Eggs, large
  • ½ cup All Purpose Flour
  • ¼ cup Fresh Basil, finely chopped
  • 3 tbsp Olive Oil, extra virgin
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • ½ tsp Ground Black Pepper

Instructions
 

  • Preheat oven to 375 degrees. Coat two 12-hole nonstick muffin pans with cooking spray or use just one pan and cook in two batches.
  • Combine all ingredients in a large bowl; spoon about 2 heaping tablespoons egg mixture into each prepared hole, making sure to stir mixture after filling each one.
  • Bake until bottoms are golden brown and muffins are cooked through, about 15 minutes.
  • Remove pan(s) from oven and let muffins cool for a few minutes in pan(s); Remove muffins to a wire rack to cool more (and repeat with remaining ingredients if necessary).
  • Yields 1 muffin per serving.

Notes

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