Savory Zucchini Fennel Muffins (Instant Pot)
These savory muffins with zucchini and fennel will be perfect for kids and adults. They are so delicious, soft, and nutritive. Keep stored in an airtight container lined with kitchen paper at room temperature.
🍳 Cook: 18 min
Ingredients
| 1.5 cup | 360 ml | wheat whole-grain flour |
| — | sea salt | |
| 3 tsp | 15 ml | baking soda |
| 1 stalk | fennel, finely chopped | |
| 0.5 cup | 120 ml | grated zucchini |
| 0.25 cup | 60 ml | milk, full fat |
| 1 stick | butter, softened | |
| 2 | eggs from free-range chickens | |
| 0.66 cup | 160 ml | Colby cheese, shredded |
| 1 cup | 240 ml | water for Instant Pot |
Instructions
Servings (2 persons): 6 | Total Time: 25 minutes
- Combine the flour, baking soda, salt, and fennel in a large bowl; stir well.
- In a separate bowl, whisk eggs with the fork.
- Add melted butter and continue to stir.
- Pour in milk, and add in shredded cheese and zucchini; stir well.
- Combine the egg mixture to the flour mixture, and stir until all ingredients combined well.
- Pour the batter in the muffin tins (2/3 full).
- Pour water in the Instant Pot, and place the trivet or steamer basket.
- Place muffin pan on the trivet.
- Lock lid into place and set on the MANUAL setting at HIGH pressure for 18 minutes.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to the Venting position.
- Carefully open the lid and remove the muffin tin.
- Cool and serve.