Finely grated zucchini and crumbled feta add flavor and moisture to these tasty zucchini feta muffins. They make an excellent breakfast or snack.
For the last several years we have enjoyed having a young couple live next door to us. Through the pandemic, the birth of their first baby girl, winter ice storms and summer hurricanes, we have supported each other.
We were so excited for them this summer when they found a bigger house in our same neighborhood to buy but very sad for us. We miss having them next door.
But, in better news, we have a new neighbor! She has moved into Houston to be closer to family and we are looking forward to getting to know her. Of course, I’ve already baked her some welcome cookies, but I decided perhaps she needed some muffins as well.
Zucchini Feta Muffins
This recipe makes 9 regular muffins. I highly recommend buying feta in brine and crumbling it yourself. I find the already crumbled feta much drier. Plus what you don't use keeps fresh in the brine for ages.
Ingredients
1 small zucchini (approximate weight after removing seeds: 120g)
1 1/2 cups or 188g flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne
3 tablespoons olive oil
1/2 cup or 120ml milk
1 egg
4 oz or 112g crumbled feta, divided
Method
Cut the ends off of the zucchini, then cut it in half and scoop the seeds out and discard (or compost) them.
Grate the zucchini onto a paper towel.
Fold the paper towel over to cover the zucchini and roll it up in a cloth towel. Wring as much juice as you can out, set aside.
Preheat the oven to 350°F or 180°C. Line 9 holes of a 12-cup muffin pan with paper muffin cases. Or use nine silicone muffin cups on a baking tray.
Separate out a small amount of the crumbled feta for topping.
In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt and cayenne.
And in the grated zucchini and feta.
Use a fork to gently mix the zucchini and feta into the flour to coat.
In another mixing bowl, whisk together the olive oil, egg and milk.
Pour the wet ingredients in to the dry and fold until just combined.
Divide the batter among the muffin holes and top each with a little of the reserved feta crumbles.
Bake for 20-25 minutes or until golden and springy to the touch.
Leave to cool on a wire rack.
Serve warm or at room temperature. Share some with a neighbor!
Enjoy!
It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the lovely muffins my blogger friends are sharing today.
- Chocolate Chip Nut Muffins from Passion Kneaded
- Fruit Curd Muffins from A Messy Kitchen
- Mocha Oatmeal Muffins from Karen's Kitchen Stories
- Pumpkin Apple Muffins from A Day in the Life on the Farm
- Zucchini Feta Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Pin these Zucchini Feta Muffins!
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