appetizers and snacks,  breakfast

Feta cheese zucchini muffins

Because it’s summer and because I love zucchini, here’s another super delicious zucchini recipe: feta cheese zucchini muffins. These muffins were a hit! Very tasty, packed with flavor, moist and very easy to prepare, these feta cheese zucchini muffins make the perfect summer breakfast!

And you don’t have to be a zucchini lover to enjoy these muffins. They have a very subtle zucchini flavor, the main flavors are feta cheese and onion. My kids loved these muffins, although they call me “evil” when they find zucchini into their soup :).

These feta cheese zucchini muffins are very quick and easy to prepare.

You should start with the zucchini. Grate them, sprinkle with salt, allow to rest for about 30 minutes and squeeze. This is an important step because zucchini contain a huge amount of water. If you’re in a hurry you may skip the resting part and thoroughly squeeze the grated zucchini into your fist.

Next, combine all the ingredients, divide the batter into muffin cups and bake.

I’ve made half of muffins into paper muffin cups and half directly into the slightly greased muffin tin. I recommend you to bake the muffins directly into the slightly greased muffin tin because they stick to the paper cups. Or you can use silicone muffin cups.


You may serve these delicious feta cheese zucchini muffins for breakfast or as a snack along with your favorite salad or with a Greek yogurt.

You should also try: ham and cheese muffins

The recipe makes 12 muffins

 

 

Ingredients for feta cheese zucchini muffins:

 

– 500-600 gr (1.1-1.3 lb) zucchini

– 1 small red bell pepper

– 1 bunch green onions

– 1 bunch fresh dill

– 200 gr (7.05 oz) feta cheese

– 2 eggs

– 120 gr (1/2 cup) yogurt

– 300 gr (2 1/3 cups and 1 tablespoon) flour

– 45 ml (3 tablespoons) vegetable oil

– salt and pepper to taste

– 1 1/2 teaspoon baking powder

– 1 teaspoon baking soda

How to make feta cheese zucchini muffins

 

Rinse and grate the zucchini. Place them into a strainer and sprinkle some salt. Allow to rest for about 30 minutes.



Meanwhile finely slice the green onions and place them into a skillet along with 45 ml (3 tablespoons) vegetable oil. Add the finely chopped bell pepper, place the skillet over medium heat and cook, stirring occasionally, until soft. Allow to completely cool.

Use a bowl to combine flour, baking powder and baking soda. Set aside.

After 30 minutes squeeze the zucchini into your fist. Discard the water.

Crack the eggs into a bowl and mix until foamy. Add the yogurt and mix to combine.

Add the onions, bell pepper, zucchini and chopped dill, season with salt and pepper and stir to combine.

Stir in the flour (combined with baking powder and baking soda).

Stir in the feta cheese (grated or crumbled).

Divide the batter into 12 muffin cups (or directly into slightly greased muffin tin).

Place the feta cheese zucchini muffins into the preheated oven and bake at 190º C (374º F) for about 20 minutes (or until golden brown on top).

Allow to cool for a few minutes and serve.

These super delicious feta cheese zucchini muffins go great with Greek yogurt!

Enjoy!

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