|After quite a few tries, these Savory Whole Wheat Zucchini Muffins with Chiles and Cheese are a winner!|
If you have a garden or you get zucchini in your CSA box, by now you may have made grilled zucchini, stuffed zucchini, cheesy zucchini, zucchini salad, or even left some zucchini on your neighbor's porch! When I'm overloaded with zucchini and I've tried all the recipes I can think of, I start making zucchini bread. I've made quite a few variations of sweet zucchini breads and muffins for the blog, but this time I wanted a savory zucchini muffin. I wanted a muffin that included cheese and a fair amount of zucchini, and it took me seven tries to get a recipe I was satisfied with, but the happy result was these Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese. I'm glad I persisted until I had a winner because I loved the muffins warm with a bit of my favorite yogurt spread.
I used a combination of grated yellow squash and zucchini, but you can use whichever you have a surplus of. I grated it with my food processor, but a large hand grater will work too.
My first few tries were way too wet, so some good bakers gave me the tip of putting the zucchini inside a dish towel and squeezing out all the liquid. I highly recommend doing that! You'll be amazed at how much water comes out.
I also decided that using a can of diced green chiles was adding too much extra liquid, and I got better results when I switched to using canned whole green chiles which can be drained.
Once the chile pieces have drained, stack them up and chop into very small pieces; then take a paper towel and cover the diced chiles, pressing down so the towel absorbs even more of the juice. They should look fairly dry like this when you put them into the bowl.
In a medium-sized bowl, combine the grated zucchini or squash, diced green chiles, grated low-fat cheese, and finely grated Parmesan. Then beat together the buttermilk and eggs and mix it into these wet ingredients.
In a small bowl, combine the white whole wheat flour, sweetener, sea salt, baking soda, and baking powder.
Add the dry ingredients to the wet ingredients and mix until the flour is all incorporated into the batter. (The dough will be stiff and hard to stir.)
Spray muffin tins or silicone liners and fill them full but not overflowing. (I had a tiny bit of dough left, which I baked in a mini-loaf pan.)
Bake the muffins at 350F/180C for about 50 minutes, or until the outside is nicely browned and muffins are cooked through. (They will be moist inside when they're still hot. I was surprised they took so long to bake until I realized how many wet ingredients there were.)
Let muffins cool about 15 minutes before eating them. This is my favorite way to eat them, and they keep well in the fridge and reheat well in the microwave (only about 30 seconds.)
(Makes about 15 small zucchini muffins or 12 muffins and a small mini-loaf of zucchini bread. Recipe created by Kalyn after many tries and a lot of consulting zucchini bread recipes on other blogs.)
1 1/2 cups grated zucchini or yellow squash, squeezed in a dish towel until no more liquid comes out
1 (4 oz.) can whole green chiles, drained well and finely diced
3/4 cup grated low-fat cheese (I used Four Cheese Mexican Blend, a blend of low-fat cheeses)
1/4 cup very finely grated Parmesan (the kind in a can is fine)
1/4 cup buttermilk
1 1/2 cups white whole wheat flour
1/4 cup sugar, Splenda, or Stevia In the Raw Granular Sweetener (use Splenda or Stevia for South Beach Diet)
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
Preheat oven or toaster oven to 350F/180C. Spray muffin pan or silicone muffin cups with non-stick spray or oil. Grate zucchini or squash, using a food processor or the large side of a hand grater. Put grated squash into a dish towel and squeeze until no more water comes out. Measure the squash and put into a medium-sized bowl.
Drain the whole green chiles, and pick off any seeds (unless you want it extra spicy.) Stack up the chiles on a cutting board and dice them into small pieces, then place a paper towel over the diced chiles and press down to absorb any extra water. (You need need to do this with a couple of towels.) Add chiles and both types of cheese to the bowl with the squash. Beat together the eggs and buttermilk and then mix into the wet ingredients.
In a smaller bowl, stir together the white whole wheat flour, sweetener, sea salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients, stirring together until all the flour is incorporated. (The batter will be stiff and hard to stir.) Fill muffin cups so they are full but not overflowing.
Bake muffins about 50 minutes, or until they are nicely browned on the outside and cooked through. (I started checking them at 40 minutes, but I baked mine the full 50 minutes.) Muffins will have a slightly crisp crust and be somewhat moist inside. Let muffins cool about 15 minutes before eating. These muffins kept well in the fridge and were easily reheated (in a microwave for about 30 seconds.) I liked them hot, with a bit of butter or my favorite yogurt spread.
South Beach Suggestions:
Using white whole wheat flour and mostly low-fat cheese plus a generous amount of zucchini makes these muffins a good choice for phase 2 or 3 of the South Beach Diet. If you want to eat them hot with a buttery spread, use something like my favorite yogurt spread or other type of spread that's low in cholesterol.
Ten More Tasty Ideas for Zucchini Muffins, Bread, or Cakes:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot from Kalyn's Kitchen
Low-Sugar and Whole Wheat Chocolate Zucchini Bread from Kalyn's Kitchen
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans from Kalyn's Kitchen
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans from Kalyn's Kitchen
Gluten-Free Low-Sugar and Flourless Zucchini Muffins with Pecans from Kalyn's Kitchen
Cinnamon Zucchini Muffins from Barbara Bakes
Zucchini Muffins from My Madison Bistro
Maple-Sweetened Almond Zucchini Mini-Muffins from Gluten Free Goddess
Olive Oil Zucchini Muffins from Simply Sugar and Gluten Free
Zucchini Banana Flaxseed Muffins from Shutterbean
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)