Ham and Manchego Stuffed Zucchini Muffins

Ummmm wow is all I have to say about this combo. Ya ya ya ya I know another muffin, but have you all ever had zucchini muffins?! They are delicious. This was my first time to make and/or have a zucchini muffin and I'm already planning on baking a second batch this week. This was another item I made for the baby shower this past weekend (See yesterday's post for another item we served.) and I loved that it was a small bite, but with a little extra something something because of the ham and manchego.

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

Ingredients

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

Pinch salt

1/2 teaspoon  cinnamon

Pinch nutmeg

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.