By mid-summer there are generally more zucchini in these parts than humans. In fact, it’s not uncommon to find that a well-meaning friend or neighbor has left some on your porch. While there are surely many ways to use them up, these mini muffins are great for little ones, as they fit perfectly in their hands and travel well too.

Better yet, these mini egg muffins store well in the freezer for up to 3 months. What I do is bake them off in one of these flexible silicone mini muffin pans which makes them easy to pop out, let them cool, and then freeze them in a gallon-sized freezer bag. Then, you can remove a few at a time and thaw them over night. If you’re pressed for time and need a quick snack for your tot, you can even put the frozen muffins straight into the microwave and heat in 15 second bursts until heated through.

Print

MINI ZUCCHINI EGG MUFFINS

Author: Katelyn Masters
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 12 1x

Print

Description

Perfect for little ones, these mini egg muffins feature fresh zucchini and cheese for a healthy breakfast or snack.

Scale

Ingredients

1 cup shredded zucchini, squeezed very dry with a clean towel
1/2 cup shredded mozzarella or cheddar cheese
1 tablespoon grated parmesan cheese
1/2 cup cornmeal
2 eggs
1/2 teaspoon salt

Instructions

Preheat oven to 375. Lightly grease a mini muffin pan.
Lightly beat two eggs in a medium bowl.
Add all remaining ingredients and stir well to combine.
Fill prepared muffin pan with mixture, filling each cup to the top.
Bake for about 15 minutes or until the edges are golden and the muffins feel firm to the touch.
Cool slightly and serve.

Notes

These mini muffins store well in the refrigerator, covered, for up to 5 days. You can also freeze them in a freezer bag for up to 3 months. To thaw, remove the desired amount and thaw in the fridge overnight or simply microwave at 15 second increments until warmed through.

Keywords: toddler mini zucchini egg muffins

Recipe adapted from Yummy Toddler Food.