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Photo: Jerrelle Guy
Active Time:15 minsTotal Time:1 hr 15 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 15 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhite whole-wheat flour2teaspoonsdried dill2 ¼teaspoonsbaking powder1teaspoongarlic powder¾teaspoonsalt1large egg, lightly beaten¾cupreduced-fat milk5tablespoonsextra-virgin olive oil1medium zucchini, shredded (about 1 1/2 cups)½cupcrumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhite whole-wheat flour
2teaspoonsdried dill
2 ¼teaspoonsbaking powder
1teaspoongarlic powder
¾teaspoonsalt
1large egg, lightly beaten
¾cupreduced-fat milk
5tablespoonsextra-virgin olive oil
1medium zucchini, shredded (about 1 1/2 cups)
½cupcrumbled feta cheese
DirectionsPreheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, dill, baking powder, garlic powder and salt in a large bowl. Whisk egg, milk and oil in a medium bowl.Pour the wet ingredients into the dry ingredients. Add zucchini and feta and stir until just blended. Do not overmix. Fill the prepared muffin cups about two-thirds full.Bake the muffins, rotating the pan from front to back halfway through, until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack to cool completely, about 30 minutes more.To make ahead:Store in an airtight container for up to 3 days.Equipment:Muffin tin with 12 (1/2-cup) cupsOriginally appeared: EatingWell Magazine, June 2021
Directions
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, dill, baking powder, garlic powder and salt in a large bowl. Whisk egg, milk and oil in a medium bowl.Pour the wet ingredients into the dry ingredients. Add zucchini and feta and stir until just blended. Do not overmix. Fill the prepared muffin cups about two-thirds full.Bake the muffins, rotating the pan from front to back halfway through, until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack to cool completely, about 30 minutes more.To make ahead:Store in an airtight container for up to 3 days.Equipment:Muffin tin with 12 (1/2-cup) cups
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, dill, baking powder, garlic powder and salt in a large bowl. Whisk egg, milk and oil in a medium bowl.
Pour the wet ingredients into the dry ingredients. Add zucchini and feta and stir until just blended. Do not overmix. Fill the prepared muffin cups about two-thirds full.
Bake the muffins, rotating the pan from front to back halfway through, until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack to cool completely, about 30 minutes more.
To make ahead:
Store in an airtight container for up to 3 days.
Equipment:
Muffin tin with 12 (1/2-cup) cups
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)142Calories8gFat14gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
