healthy zucchini, feta & yogurt muffins
Although my picture doesn't do justice to these muffins. They turned out darker than they should have. I promise you though there is literally nothing better than a quick & easy snack for the office, school, or when you're rushing out the door in the morning. Easy to make with so much flavor! Hope you enjoy these muffins as much as my family and friends do.
yield
12 muffins
prep time
30 Min
cook time
50 Min
method
Bake
Ingredients For healthy zucchini, feta & yogurt muffins
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3 mdzucchini, coarsly shredded, drained from liquid
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2eggs, lightly beaten
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1/2 cgreek yogurt, strained
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1/2 cvegetable oil or seed oil
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1 cself rising flour & a bit more to flour pan if not using paper liners
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1 1/2 cfeta cheese, crumbled
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salt & pepper
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2 Tbspor handful of mint leaves, chopped
How To Make healthy zucchini, feta & yogurt muffins
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1Preheat oven to 35o degrees. Grease & flour muffin pan or line with paper liners (cups)
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2In a small bowl, lightly beat 2 eggs.
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3In a large bowl combine all the ingredients together & fold in the lightly beaten eggs.
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4Fill the prepared muffin pan to the top (they don't puff much) But just to be on the safe side I place the muffin pan on a cookie sheet & then place it in the oven to bake for 45-60 minutes.
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5Let cool & then enjoy. Actually they're much better the next day.
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6TIPS:: 1. Dill or/& oregano could be used,, if mint isn't available. 2When using shredded zucchini in a recipe, I always place the shredded zucchini in a dish towel & squeeze out as much liquid as possible. I always do this a day before using/cooking. 32 fresh green onions, finely chopped could also be added.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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