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