Recipe Library
Feta & Zucchini Muffins
These muffins bake up tender and moist, their crumb laced with dill and garlic, while pockets of creamy feta and sweet zucchini melt into each bite. The savory aroma fills the kitchen as they cool, ready for breakfast or a quick snack.
- Total
- 43 min
- Prep
- 15 min
- Cook
- 28 min
- Serves
- 12
Nutrition per Serving
- Calories
- 142
- Protein
- 4g
- Carbs
- 14g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 287mg
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup white whole-wheat flour
- 2 teaspoons dried dill
- 2 1/4 teaspoons baking powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup reduced-fat milk
- 5 tablespoons extra-virgin olive oil
- 1 medium zucchini, shredded (about 1 1/2 cups)
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, dill, baking powder, garlic powder and salt in a large bowl. Whisk egg, milk and oil in a medium bowl.
- Pour the wet ingredients into the dry ingredients. Add zucchini and feta and stir until just blended. Do not overmix. Fill the prepared muffin cups about two-thirds full.
- Bake the muffins, rotating the pan from front to back halfway through, until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack to cool completely, about 30 minutes more.