Feel free to make the muffins ahead of time, I made mine the day before. You also could even make way in advance and freeze.
When I make these again (most likely later this week) I want to replace the brown sugar with applesauce and use whole-wheat flour in place of the all-purpose, I'll report back on how this works.
|Ham and Manchego Stuffed Zucchini Muffins - Fitness Magazine|
Ham-and-Manchego-Stuffed Zucchini Muffins - Fitness Magazine
Makes 24 servings
Nonstick cooking spray
1/2 cup packed dark brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/3 cup olive oil
2 tablespoons butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup chopped walnuts, toasted
1/4 pound thinly sliced ham
1/4 pound thinly sliced Manchego
Preheat the oven to 350 degrees. Coat a 24-cup mini-muffin pan with cooking spray.
In a large bowl, combine the brown sugar, egg and vanilla; whisk until frothy and slightly thick. Stir in the zucchini, oil and butter. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and walnuts; stir into the zucchini mixture. Pour 1 tablespoon of the batter into each muffin cup.
Bake on the middle rack until golden brown, about 15 to 18 minutes. Remove pan from oven, raise the rack to the top and set oven to broil.
Cool muffins on a wire rack 5 minutes; remove from pan and let cool completely. Cut the top off each and set aside. Divide the ham and Manchego evenly among the muffin bottoms. Broil on a baking sheet until cheese is slightly melted, 1 to 2 minutes. Remove and top with the muffin tops. Serve warm.