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Add a photoI originally got this recipe from Real Simple Magazine, and even made it the original way a couple times, it’s a real hit as is, but for some reason I tweaked it, can’t remember why, but wow I haven’t looked back, it’s a real winner, and there are times that I make it every week. It’s a must whenever I have any baked ham leftovers, that’s for sure
I once tweeked this basic recipe with leftover chow mein, into muffins and it was good also
Raciónes: 12 muffins
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Ingredientes
- Original recipe for zucchini pie:
- 3 cups grated zucchini
- 1 small onion, chopped
- 1 cup all purpose flour
- 1 cup grated provolone cheese
- 3 eggs beaten
- 1/4 cup veg oil
- 4 tbsp greated parmesan
- 2 tsp chopped fresh basil
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- My changes to make this into muffins
- 2 cups grated zucchini
- 1 cup leftover meat (ham, rottissery chicken, pepperoni stick, taco hamburger mix, basically anything you have on hand in any combination-I've used deli meat chopped up in various combo's)
- 1 small onion chopped
- 1 cup all purpose flour
- 1 cup grated cheese of any kind in any combination that happens to be on hand
- 3 eggs, beaten
- 1/4cup veg oil
- 2-4 tbsp parmesan cheese
- 2 tsp chopped fresh basil, or ½ tsp pesto + Splash of lea & perrins
- 1 heaping tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
Direcciones
- preheat oven to 350. Combine zucchini, onion, leftovers( use whatever leftovers you have, iâve been known to use cold chow mein, dried out spagetti, smokies, just use at least 1½ cups zucchini or carrots for the moisture content), cheese in a large bowl, Add flour and baking powder, mix these up before adding the egg and veg oil. It will be thick and gloppy, donât worry thatâs what you want. Your going to think âitâs too thickâ but trust me, thatâs what you want. Use an ice-cream scoop to fill the muffin tray. Once the mix is in the muffin tray, smoosh it down with your fingers, or a spoon â but make sure the mix doesnât go over the tray, donât even be tempted, it should be flat with the tray. If you have extra just throw it in the freezer in sandwich bag. If you overfill, they will turn out soggy and uncooked in the center. It is important that a silicon pan is used otherwise they will be difficult to remove. They brown up nicer with a silicon pan. If you want to make it into a pie, just make sure the glass pie plate is well greased. Bake for 45-50 min if in a pie plate, If making muffins it depends whatâs in it, everytime I make them the time is different about 55 min. I like them well browned. Let cool for about 10-25 min. Just because they might be soggy if eaten right away. Let them cool to set. I put these in a freezer bag to store in the fridge, If you are lucky and they last more than a day they actually taste better because the flavor has a change to meld. I have made these in mini muffins for the smaller kids, but I think the regular muffins are better, because the smaller ones donât get a chance to absord all the flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 244 | |
| Calories from Fat 131 | 54% |
| Total Fat 14.87g | 19% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.23g | |
| Cholesterol 102mg | 34% |
| Sodium 749mg | 31% |
| Potassium 215mg | 6% |
| Total Carbs 19.1g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.59g | 1% |
| Protein 8.95g | 14% |
Comentarios
20 de Agosto de 2013can sub gluten free flour and since posting this recipe i ring zuc out in tea towel to remove most liquid and i use 3 cups of dried out zuc instead of only two. the baked muffin is much drier and bake till very browned almost appearing overdone
