Description
A delicious twist on a classic snack, these muffins combine the fresh flavors of zucchini with the comforting saltiness of feta.
Ingredients
Scale
- 350g grated zucchini (about 3 medium zucchinis)
- 3/4 cup corn kernels (canned or frozen)
- 1 cup crumbled feta cheese
- 3 large eggs
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 cups wholemeal self-raising flour
- 1 scant cup plain Greek yogurt
Instructions
- Set your oven to 160 degrees C (320 degrees F) and lightly grease or line a 12-hole muffin tin with paper liners.
- Grate the zucchini using a box grater and squeeze out as much moisture as possible.
- Mix the wet ingredients in a large bowl: strained zucchini, eggs, Greek yogurt, thyme, onion powder, salt, and a dash of pepper until well combined.
- Add the dry ingredients by gradually incorporating the flour into the wet mixture; mix until just combined.
- Fold in the corn kernels and crumbled feta gently.
- Fill the muffin tins evenly with the batter, topping with a slice of zucchini if desired.
- Bake for about 40 minutes or until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
Squeeze excess moisture from zucchini for best texture and store muffins in an airtight container for up to 2 days. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg