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4.08
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Zucchini Feta Olive Oil Muffins
These zucchini feta olive oil muffins are delicious, savory and moist. The perfect accompaniment to a bowl of soup.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
zucchini feta muffins, zucchini feta olive oil muffins
Servings:
12
servings
Author:
Gina Matsoukas
Ingredients
1
cup
whole wheat pastry flour
1/2
cup
all purpose flour
1 1/2
teaspoons
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
1/2
teaspoon
freshly grated pepper
1 1/2
cups
grated zucchini
1
cup
crumbled feta
1/2
cup
milk
1/4
cup
extra virgin olive oil
2
eggs
3
tablespoons
freshly chopped basil
Instructions
Preheat oven to 350 degrees.
Grease muffin pan or line with muffin cups.
Combine first 6 ingredients in large bowl.
Add zucchini and feta and stir to combine.
Add remaining ingredients to medium bowl and whisk together.
Add wet ingredients to dry and mix until just combined.
Scoop mixture into pan and divide evenly among 12 muffin cups.
Bake for approximately 18-20 minutes until muffins have risen and spring to the touch.
Remove from oven, let cool for 5 minutes before transferring to a cooling rack.
Nutrition
Serving:
1
SERVING
|
Calories:
145
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.003
g
|
Cholesterol:
40
mg
|
Sodium:
496
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
167
IU
|
Vitamin C:
3
mg
|
Calcium:
115
mg
|
Iron:
1
mg