Savory Muffins with Zucchini and Cheddar Cheese

My new year's resolution, eat healthier "time-wise." I tend to skip dinner then dive straight into big breakfast. The extended time frame is not a good thing for my digestive system. So to ease into a better habit, I cut down a small portion of breakfast and set up a rule that I have to eat something during late afternoon. 

Fruits and toasts are two options for my light afternoon meal. Lately, I've been eating some boiled chicken too. Once in a while, something more satisfying and of course with higher calories came into the picture. Just need to refrain myself not to reach out for the second one.

Zucchini and Cheddar cheese muffins -

Ingredients (for 8 to 10 medium sized muffins)?

• 1 1/4 cups all purpose flour
• 1/2 cup semolina flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup or half stick melted butter
• 1 cup whole milk
• 1 3/4 cups shredded Cheddar cheese
• 1 medium zucchini
• 1 egg
• Some ham cubes

How?

Cut the zucchini into strips or simply shred it with food processor. 

Preheat the oven to 350 degrees Fahrenheit. Line the muffin tray with paper muffin cups. Just to be safe, spray the liners with non-stick cooking spray.

Prepare a big bowl and mix in all purpose flour, semolina flour, baking powder, baking soda, and salt.

Prepare another big bowl. Add in melted butter, egg, milk, zucchini and blend together. 

Pour the dry mixture into this wet mixture. Mix together then fold in the cheese. Pour the mixture to the muffin cups. 

Into the oven and bake for around 5 minutes. Take out the muffin tray and push some ham cubes into the muffin mixture, also garnish some ham cubes on top of the muffins. 

The reason why we add the ham cubes now is that the ham will set "on" the muffins instead of "sinking" to the bottom.

Transfer the tray back to the oven and bake for another 27 to 30 minutes, at least till the edges turned slightly browned. Test with a toothpick by sticking it into the muffin, if it comes out clean, then the muffin is ready. I do recommend baking the muffins a little bit longer for that extra crunch on the edges. 

Once ready, remove from heat and wait till it cools down a little before popping the muffins out.


Other savory muffin recipe:

• Jalapeño and Cheddar cheese muffins

Don't Throw Away Those Cilantro Stems Just Yet, Give This Egg Recipe a Try

Let's put cilantro stems into good use. Those stems are just as aromatic as its leafy counterpart. In addition, the stems are actually quite soft compared to other herbs such as thyme and rosemary. So instead of tossing the cilantro stems, why not put them into good use and brightens up a simple scrambled eggs recipe?

Scrambled eggs with cilantro -

Ingredients?

• 4 large eggs
• 3 tablespoons finely chopped cilantro 
• 2 tablespoons olive oil
• 1 tablespoon water
• 1/2 teaspoon salt
• Some white pepper powder

How?

Break the eggs into a medium bowl. Add in finely chopped cilantro, including the stems. Also add in salt, water, and about two dashes of white pepper powder. 

Beat the mixture till fully combined.

Drizzle some olive oil to the pan and turn to medium high heat. Wait till the oil turns warm then pour in the egg mixture.

Even though it's a "scrambled" eggs recipe, but try not to scramble it too much in order get larger bite size pieces. Only lightly scramble it in the beginning then just let the mixture "sear" on the pan till the bottom turns slightly browned. 

Flip the pieces and continue to "sear" till slightly browned. Transfer onto a serving plate.

Use more salt if preferred. This recipe only use minimal amount of salt so that the cilantro aroma can shine through.

Serve with Sriracha if desired.