Zucchini & Feta Muffins
2 cups all purpose flour
1 Tbsp baking powder
pinch of salt
2 eggs
1/2 cup of virgin olive oil
1 1/2 cups shredded zucchini
1 cup crumbled feta cheese
1 1/2 Tbsp grated lemon zest
Preheat oven to 375. Grease 6-cup muffin tin.
Sift the dry ingredients together in A medium bowl, beat eggs and oil with electric mixer until smooth.
Stir in the zucchini, feta cheese, and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.
Spoon the mixture into the prepared pan. Bake 30 minutes. Remove pan from the oven and cool on a rack.
Variations:
Carrot & Zucchini muffins— prepare the basic muffin recipe substituting 3/4 cup finely shredded carrot for 3/4 cup zucchini.
Zucchini, feta, & olive muffins– add 3 Tbsp finely chopped olives in muffin batter.
Orange & Zucchini– add 1 Tbsp finely grated orange zest to the muffin batter.
Store refrigerated in an air tight container for up to 2 days, or freeze for up to 3 months.
FYI: Hubs even likes these.. so they are good. he doesnt like anything.
AHY 