Amazing Mediterranean Zucchini Muffins
Submitted by sean
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 servingsPREP
15 minCOOK
60 minREADY
1½ hrsIngredients
Directions
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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.
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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.
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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.
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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.
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Stir in the zucchini until well mixed. Spoon the batter into each muffin cup, it’s going to be quite full.
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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.
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Store at an air-tight container for up to a few days, or they can be frozen in the freezer up to 1 month.
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