Recipe adapted from runningtothekitchen.com
I saw this idea on some random person’s IG post on the Explorer page and thought what a great combination. I’m quite the feta cheese lover and of course zucchini in EVERYTHING.
Another incredibly simple recipe that you will thank yourself for making. I’m obsessed with these muffins. Need to make more savory muffins ASAP. I love my sweet stuffs, but right now these are really hitting the mark for me.
Eat them ANYTIME – they are amazing for breakfast, snack or side bread at dinner.
Prep Time: 10 mins
Bake Time: 20 mins
- 1 cup flour
- 1/2 cup oat flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1.5 cups grated zucchini
- 1 cup crumbled feta cheese
- 1/2 cup milk
- 1/4 cup olive oil
- 2 eggs, lightly beaten
- 2 tbs fresh chopped basil
Preheat oven to 350 F. Line a 12 slot muffin pan with liners.
In a large bowl, whisk together the first 6 ingredients.
In a medium bowl, mix the zucchini shreds and feta crumbles to combine. Add the milk, oil, eggs and basil and stir to combine. Add the wet ingredients to the dry and mix GENTLY until JUST combined. Transfer batter equally to muffin pan.
Bake for 18-20 minutes or until toothpick comes out clean. Remove muffins from pan and allow to cool at least 10 minutes on wire rack.
Please be aware that these will be super moist the first day. Whenever I’m using zucchini in baked goods, they always taste better the next day, after they’ve absorbed their excess moisture.
Yields 12 muffins.
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