Feta & Zucchini Muffins


ACTIVE: 15 min TOTAL: 1¼ hrs

TO MAKE AHEAD: Store in an airtight container for up to 3 days.

EQUIPMENT: Muffin tin with 12 (½-cup) cups Plenty of shredded zucchini keeps these savory muffins moist. Feta and dill lend them Greekinspi­red flavor.

¾ cup all-purpose flour

¾ cup white whole-wheat flour 2 teaspoons dried dill 2¼ teaspoons baking powder

1 teaspoon garlic powder ¾ teaspoon salt

1 large egg, lightly beaten

¾ cup reduced-fat milk 5 tablespoon­s extra-virgin olive oil 1 medium zucchini, shredded

(about 1½ cups)

½ cup crumbled feta cheese

1. Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.

2. 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.

3. 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.

4. 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. SERVES 12: 1 muffin each

Cal 142 Fat 8g (sat 2g) Chol 22mg Carbs 14g

Total sugars 2g (added 0g) Protein 4g Fiber 1g

Sodium 287mg Potassium 128mg.

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