Description
These savory zucchini and feta muffins are a delightful blend of fresh zucchini, salty feta cheese, and aromatic herbs. They are perfect for a quick breakfast, a satisfying snack, or a light lunch. The muffins are moist, flavorful, and easy to make.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/2 cup olive oil
- 1 cup milk
- 1 cup grated zucchini (squeeze out excess moisture)
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, oregano, dill, and garlic powder.
- In a separate bowl, whisk together the eggs, olive oil, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini, crumbled feta cheese, and chopped parsley.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the batter.
- Ensure you squeeze out as much moisture as possible from the grated zucchini to prevent soggy muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Mediterranean