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Zucchini Feta Muffins

These Zucchini Feta Muffins are a delightful fusion of moist zucchini and tangy feta, making for a perfect snack or breakfast treat that promotes healthy eating.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 350 g grated zucchini Fresh is best! Squeeze out as much moisture as possible.
  • 3/4 cup corn kernels Fresh or frozen will work perfectly.
  • 1 cup crumbled feta cheese Look for a good quality feta.
  • 3 large eggs Bring them to room temperature for the best results.
  • 1 teaspoon dried thyme Adds an aromatic touch.
  • 1 teaspoon onion powder Enhances flavor without the bite of fresh onions.
  • 1/2 teaspoon salt Essential to balance flavors.
  • 2 cups wholemeal self-raising flour If you don’t have self-raising flour, use all-purpose flour with added baking powder.
  • 1 scant cup plain Greek yoghurt Keeps the muffins moist.

Method
 

Preparation
  1. Preheat your oven to 160 degrees C (320 degrees F). Grease or line a 12-hole muffin tin with paper liners.
  2. Grate the zucchini and wrap it in a clean tea towel, squeezing out as much moisture as possible.
  3. In a large mixing bowl, combine the grated zucchini, eggs, Greek yoghurt, thyme, onion powder, salt, and a dash of pepper. Stir until well mixed.
  4. Gently add in the wholemeal self-raising flour. Mix until just combined, being careful not to over-mix.
  5. Fold in the corn kernels and crumbled feta gently to keep the batter fluffy.
  6. Divide the batter among the muffin cups. Optionally, top each muffin with a thin slice of zucchini.
Baking
  1. Place in the oven and bake for about 40 minutes, or until golden and a toothpick inserted comes out clean.
  2. Let the muffins cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

Look for a golden color on top and avoid skipping the step of squeezing the zucchini to prevent dense muffins. Store leftovers in an airtight container for up to three days.