Meal-in-a-muffin edited Recipe

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I originally got this recipe from Real Simple Magazine, and even made it the original way a couple times, it’s a real hit as is, but for some reason I tweaked it, can’t remember why, but wow I haven’t looked back, it’s a real winner, and there are times that I make it every week. It’s a must whenever I have any baked ham leftovers, that’s for sure
I once tweeked this basic recipe with leftover chow mein, into muffins and it was good also

Servings: 12 muffins


Cost per serving $0.60 view details
  • Original recipe for zucchini pie:
  • 3 cups grated zucchini
  • 1 small onion, chopped
  • 1 cup all purpose flour
  • 1 cup grated provolone cheese
  • 3 eggs beaten
  • 1/4 cup veg oil
  • 4 tbsp greated parmesan
  • 2 tsp chopped fresh basil
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • My changes to make this into muffins
  • 2 cups grated zucchini
  • 1 cup leftover meat (ham, rottissery chicken, pepperoni stick, taco hamburger mix, basically anything you have on hand in any combination-I've used deli meat chopped up in various combo's)
  • 1 small onion chopped
  • 1 cup all purpose flour
  • 1 cup grated cheese of any kind in any combination that happens to be on hand
  • 3 eggs, beaten
  • 1/4cup veg oil
  • 2-4 tbsp parmesan cheese
  • 2 tsp chopped fresh basil, or ½ tsp pesto + Splash of lea & perrins
  • 1 heaping tsp baking powder
  • 1 tsp salt
  • 1/2 tsp pepper


  1. preheat oven to 350. Combine zucchini, onion, leftovers( use whatever leftovers you have, i’ve been known to use cold chow mein, dried out spagetti, smokies, just use at least 1½ cups zucchini or carrots for the moisture content), cheese in a large bowl, Add flour and baking powder, mix these up before adding the egg and veg oil. It will be thick and gloppy, don’t worry that’s what you want. Your going to think “it’s too thick” but trust me, that’s what you want. Use an ice-cream scoop to fill the muffin tray. Once the mix is in the muffin tray, smoosh it down with your fingers, or a spoon – but make sure the mix doesn’t go over the tray, don’t even be tempted, it should be flat with the tray. If you have extra just throw it in the freezer in sandwich bag. If you overfill, they will turn out soggy and uncooked in the center. It is important that a silicon pan is used otherwise they will be difficult to remove. They brown up nicer with a silicon pan. If you want to make it into a pie, just make sure the glass pie plate is well greased. Bake for 45-50 min if in a pie plate, If making muffins it depends what’s in it, everytime I make them the time is different about 55 min. I like them well browned. Let cool for about 10-25 min. Just because they might be soggy if eaten right away. Let them cool to set. I put these in a freezer bag to store in the fridge, If you are lucky and they last more than a day they actually taste better because the flavor has a change to meld. I have made these in mini muffins for the smaller kids, but I think the regular muffins are better, because the smaller ones don’t get a chance to absord all the flavour.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 125g
Recipe makes 12 servings
Calories 244  
Calories from Fat 131 54%
Total Fat 14.87g 19%
Saturated Fat 3.51g 14%
Trans Fat 0.23g  
Cholesterol 102mg 34%
Sodium 749mg 31%
Potassium 215mg 6%
Total Carbs 19.1g 5%
Dietary Fiber 1.3g 4%
Sugars 1.59g 1%
Protein 8.95g 14%
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  • Chez la mere
    August 20, 2013
    can sub gluten free flour and since posting this recipe i ring zuc out in tea towel to remove most liquid and i use 3 cups of dried out zuc instead of only two. the baked muffin is much drier and bake till very browned almost appearing overdone

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