Friday, September 19, 2014
Zucchini Muffins with Feta
And I will make them again.
adapted from Chilly Frosting
yields 12 muffins
1 ½ cup all-purpose flour
1½ tsps baking powder
1 tsp baking soda
1 tsp salt
½ tsp freshly ground pepper
1/2 cup milk
3 Tbsp vegetable oil
1 large or 2 small zucchini, grated (about 1 1/2 cups)
1 cup crumbled feta cheese
Preheat the oven to 350 degrees F.
Lightly oil a miffin tin, or line with paper liners.
In a large bowl combine the flour, baking powder, baking soda, salt and pepper.
In a second bowl, whisk together the milk, oil and eggs. Add the wet ingredients to the dry and mix until just combined.
Fold the zucchini and feta into the batter.
Spoon the batter into the prepared muffin tin, filling about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and cool for 5 minutes. Remove muffins from tin to a cooling rack to cool completely.