Moist, flavorful muffins made with zucchini, feta, and fresh herbs, perfect for a quick snack or light bite.
# What You Need:
→ Vegetables
01 - 1½ cups shredded zucchini (about 1 medium zucchini)
02 - 2 spring onions, finely sliced
→ Dairy
03 - ¾ cup crumbled feta cheese (about 3.5 oz)
04 - ½ cup whole milk (120 ml)
05 - ¼ cup plain Greek yogurt (60 ml)
→ Dry Ingredients
06 - 2 cups all-purpose flour (about 8.75 oz)
07 - 2 teaspoons baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon fine sea salt
10 - ¼ teaspoon freshly ground black pepper
→ Eggs & Oil
11 - 2 large eggs
12 - ⅓ cup olive oil (80 ml)
→ Herbs & Seasoning
13 - 2 tablespoons fresh dill, chopped (or parsley)
14 - 1 teaspoon dried oregano (optional)
# How-To:
01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat eggs and then stir in milk, Greek yogurt, and olive oil until smooth.
05 - Gently fold wet ingredients into dry ingredients until just combined; avoid overmixing.
06 - Fold in squeezed zucchini, crumbled feta, spring onions, fresh dill, and oregano if using.
07 - Divide batter evenly among the muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
