Amazing Mediterranean Zucchini Muffins

Name: Amazing Mediterranean Zucchini Muffins
Cook time: P1H
Total time: P1H
Yield: 12
Cuisine: Mediterranean
Ingredients: olive oil; garlic; onions; sundried tomatoes; sweet red bell peppers, roasted; olives; black pepper; pastry flour, whole wheat; cornmeal; baking powder; baking soda; basil; oregano; milk; yogurt, plain; red hot pepper sauce; eggs; butter; olive oil, extra-virgin; feta cheese; zucchini

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

1½ hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
15	ml	olive oil
2	cloves	garlic or as needed, freshly minced
1	each	onions chopped into about 1/4-inch cubes
118	ml	sundried tomatoes oil packed, drained and chopped
118	ml	roasted red bell peppers drained and chopped
59	ml	olives black or green, cored and chopped	*
1	x	black pepper freshly ground, as needed	*

Dry ingredients
532	ml	whole-wheat pastry flour or half white flour and half whole wheat flour
59	ml	cornmeal
1E+1	ml	baking powder
5	ml	baking soda
45	ml	basil leaves, freshly chopped, or 1 teaspoon dried
3E+1	ml	oregano freshly chopped, or 1/2 teaspoon dried	*

Wet ingredients
118	ml	milk whole milk or low-fat
118	ml	yogurt, plain
2.5	ml	red hot pepper sauce or as needed
2	large	eggs
15	ml	butter melted
15	ml	olive oil, extra-virgin
237	ml	feta cheese crumbled
1	medium	zucchini shredded, about 2 cups, excess water squeezed	*

Directions

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.

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.

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

Stir the zucchini into the batter until well mixed.

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.