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Ham-and-Manchego-Stuffed Zucchini Muffins

Ham-and-Manchego-Stuffed Zucchini Muffins

Nutrition Facts
  • cal. (kcal) 133
Ham-and-Manchego-Stuffed Zucchini Muffins
  • Makes: 24 servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Carb Grams Per Serving: 12


  • 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


  1. Preheat the oven to 350 degrees. Coat a 24-cup mini-muffin pan with cooking spray.
  2. 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 1/2 cup of the walnuts; stir into the zucchini mixture. Pour 1 tablespoon of the batter into each muffin cup. Top with the remaining walnuts.
  3. 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.
  4. 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.

Nutrition Information

Servings Per Recipe: 24
PER SERVING: 133 cal., 8 g total fat (2 g sat. fat), 12 g carb. (1 g fiber), 3 g pro.