Plenty of shredded zucchini keeps these savory muffins moist. Feta and dill lend them Greek-inspired flavor.

Ivy Manning
EatingWell Magazine, June 2021

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Credit: Jerrelle Guy

Recipe Summary test

active:
15 mins
total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

To make ahead:

Store in an airtight container for up to 3 days.

Equipment:

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

142 calories; fat 8g; cholesterol 22mg; sodium 287mg; carbohydrates 14g; dietary fiber 1g; protein 4g; sugars 2g; saturated fat 2g; potassium 128mg.
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