These savory Zucchini & Feta Muffins are soft, tasty, and contain a good deal of fresh zucchini and creamy feta cheese; they are easy to prepare and make a wonderful choice for a breakfast, a snack or as a side dish. They have golden edges and a tender centre, offering a nice way of enjoying zucchini.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack, Side Dish
Cuisine: Mediterranean-Inspired
Ingredients:
2 medium zucchini, grated
1 cup crumbled feta cheese
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ cup olive oil
¼ cup milk
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
2 tablespoons grated Parmesan cheese, optional
Instructions:
Oven should be preheated to 375°F (190°C) and the 12-cup muffin tin should be lightly greased or it should be lined with paper muffin liners.
Chop the zucchini and put it into a clean kitchen towel. Press it down firmly so as to get rid of as much of the excess moisture as possible.
Put the eggs, olive oil, and milk into a big mixing bowl and whisk them together until they are well combined.
Grate the zucchini, add the crumbled feta, parsley, oregano, garlic powder, salt, black pepper, and red pepper flakes, then stir gently to combine.
Mix in the flour and baking powder until they are just combined. Avoid overmixing the batter.
Split the batter equally between the 12 muffin cups, filling each one about three-quarters of the way.
If you wish, you can dot the tops with some Parmesan cheese.
Bake for 22 to 25 minutes, or until the tops of the muffins have turned golden and a toothpick placed in the centre comes out mostly clean.
Take the muffin tin out of the oven and let the muffins cool for about five minutes.
Place the muffins on a wire rack and let them cool a bit before serving.
It can be served warm or at room temperature together with a fresh salad, yogurt dip, or your preferred breakfast spread.
Helpful Tips:
It is important to squeeze the zucchini well since too much moisture would make the muffins too soft.
Break the feta down into small pieces so that it is thoroughly distributed in the batter.
To prevent the muffins from being too dense, do not overmix after the flour has been added.
You may add some chopped green onions, some fresh dill, or a bit of Parmesan to give the mixture an extra flavour.
Storage:
You can keep leftover muffins in a sealed container in the refrigerator for a maximum of three days and reheat them for a short time in either the oven or the microwave before serving.
Freezing:
Leave the muffins to cool fully and then put them into a freezer-safe container or bag. They can be frozen for up to two months and should be thawed in the refrigerator before being warmed before serving.
Zucchini & Feta Muffins
Ingredients
Method