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.