Craving a delicious and healthy snack that’s packed with flavor? These Savory Zucchini and Feta Muffins are a perfect choice. You can easily whip up a batch for a satisfying bite any time of day, making them an excellent healthy adult snack.
Key Ingredients & Substitutions:
- Zucchini: You can use yellow squash as a substitute.
- Feta Cheese: Crumbled goat cheese or a sharp cheddar can work if you don’t have feta.
- Whole Wheat Flour: All-purpose flour can be used, but whole wheat adds more fiber.
- Plain Yogurt: Sour cream or buttermilk can be used in a pinch.
Ingredients:
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups grated zucchini, excess water squeezed out
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh dill (or 1 tablespoon dried dill)
- 1 large egg
- ½ cup plain yogurt
- ¼ cup olive oil
- 2 tablespoons milk (any kind)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, mixing bowls, grater, whisk
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. This prevents sticking and makes for easy cleanup.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and black pepper. Ensure all ingredients are evenly distributed. This creates the foundation for your delicious muffins.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg, yogurt, olive oil, and milk until smooth. This liquid mixture will add moisture and tenderness to your muffins.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fold in Zucchini, Feta, and Dill
Gently fold in the grated zucchini, crumbled feta cheese, and fresh dill. Mix until they are just incorporated throughout the batter. These additions make your muffins savory and flavorful.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can use a spoon or an ice cream scoop for easy portioning. Fill each cup about two-thirds full.
7. Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. Let them cool slightly in the tin before transferring to a wire rack.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Incorporate other chopped herbs like chives or parsley.
- Mix in ½ cup of corn kernels for extra sweetness and texture.
- Top with a sprinkle of sesame seeds before baking for a nutty flavor.
Storage Instructions:
Store your Savory Zucchini and Feta Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat frozen muffins in the microwave or a toaster oven until warm.
Frequently Asked Questions (FAQ):
Q: Can you make these muffins gluten-free?
A: Yes, you can substitute the whole wheat flour with a 1:1 gluten-free baking blend.
Q: Do you need to squeeze the water out of the zucchini?
A: Yes, squeezing out the excess water is crucial to prevent the muffins from becoming soggy.
Q: Can you use frozen zucchini?
A: Frozen zucchini can be used, but make sure to thaw it and thoroughly squeeze out all the water before adding it to the batter.
Q: Are these suitable for meal prep?
A: Absolutely, these muffins are a fantastic healthy adult snack for meal prepping throughout the week.
Q: How do you know if the muffins are fully baked?
A: Insert a toothpick into the center; if it comes out clean, they are ready.
Q: Can you make these into mini muffins?
A: Yes, reduce the baking time to about 10-15 minutes for mini muffins.
