Don't miss another issue…      Subscribe

Amazing Mediterranean Zucchini Muffins

 
Amazing Mediterranean Zucchini Muffins
229

These savory Mediterranea muffins are super delicious, chunks of feta cheese, sun-dried tomatoes, olives, caramelized onions and roasted bell pepper are all in one bite. We are inspired by watching master chef Australia, they were making savory zucchini muffins; then we came out our own idea to make these savory Mediterranean zucchini muffins that are packed with flavors and yummy ingredients, ideal breakfast, snack or served as a side along with main course.

Yield

12

servings

Prep

15

min

Cook

60

min

Ready

hrs

Trans-fat Free
 

Ingredients

1 tablespoon olive oil
2 cloves garlic
or as needed, freshly minced
1 onions
chopped into about 1/4-inch cubes
½ cup sundried tomatoes
oil packed, drained and chopped
½ cup roasted red bell peppers
drained and chopped
¼ cup olives
black or green, cored and chopped
*
black pepper
freshly ground, as needed
*
Dry ingredients
2 ¼ cups whole-wheat pastry flour
or half white flour and half whole wheat flour
¼ cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons basil
leaves, freshly chopped, or 1 teaspoon dried
2 tablespoons oregano
freshly chopped, or 1/2 teaspoon dried
*
Wet ingredients
½ cup milk
whole milk or low-fat
½ cup yogurt, plain
½ teaspoon red hot pepper sauce
or as needed
*
2 large eggs
1 tablespoon butter
melted
1 tablespoon olive oil, extra-virgin
1 cup feta cheese
crumbled
1 medium zucchini
shredded, about 2 cups, excess water squeezed
*

Directions

Get together these a few ingredients.
Meanwhile get together all the dry ingredients and fresh herb.

Heat the oil in a medium nonstick skillet over medium heat until hot. Add the garlic and onions, stirring once 3 to 4 minutes, and cook until the onions are browned and caramelized about 15 minutes. You may need to reduce the heat to medium-low half way through the cooking.

Heat the oil in a medium nonstick skillet over medium heat until hot.
and cook until the onions are browned and caramelized, about 15 minutes.

Remove from the heat, stir in the sun-dried tomatoes, olives, and roasted peppers, season with black pepper; because all these a few ingredients are salty, you don't have to add extra salt.

Meanwhile chop up the sun-dried tomatoes, olives and roasted bell peppers.
Once the onions are caramelized, remove from the heat.

Give it a good stir until well mixed, season with some freshly ground black pepper.

Preheat the oven to 375℉ (190℃). Grease a 12-muffin pan with butter or line with paper liners.

While the onions are cooking, add all the dry ingredients into a large mixing bowl, and whisk until well mixed. Stir in the caramelized onion and sun-dried tomato mixture until well combined.

Add all the dry ingredients including herbs into a large bowl.
Stir in the caramelized onion-sundried tomato mixture until well mixed.

Add all the wet ingredients into another medium bowl, and mix well. Pour the wet ingredients into the dry ingredients, and stir until well combined.

These are the wet ingredients we need.
Add them all into a medium sized bowl.

Stir in the zucchini until well mixed. Spoon the batter into each muffin cup, it's going to be quite full.

Shred the zucchini with a box shredder.
Stir the zucchini into the batter until well mixed.
Spoon the batter into each muffin cup.
And it's gong to be quite full.

Bake for about 40 minutes until the top becomes golden and brown, inserting a wooden stick comes out almost clean. Let cool in the pan on a wire rack for about 15 minutes. Remove from the pan and let muffins cool completely on the wire rack.

Bake for about 40 minutes until the top becomes golden and brown, inserting a wooden stick comes out almost clean.
Remove from the pan, and let cool completely on the wire rack.

Store at an air-tight container for up to a few days, or they can be frozen in the freezer up to 1 month.

Grap one and time to enjoy it!
Look great and taste even better.

 

* not incl. in nutrient facts

Reviews

+2

over 6 years

These savory Mediterranea muffins are super delicious, chunks of feta cheese, sun-dried tomatoes, olives, caramelized onions and roasted bell pepper are all in one bite. We are inspired by watching master chef Australia, they were making savory zucchini muffins; then we came out our own idea to make these savory Mediterranean zucchini muffins that are packed with flavors and yummy ingredients, ideal breakfast, snack or served as a side along with main course.

Add review

 

 

Comments

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 19834% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 262mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 17%
Calcium 12% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed