Description
Zucchini Feta Egg Muffins are a healthy and delicious snack option, perfect for breakfast or a quick bite.
Ingredients
Scale
- 2 medium zucchinis, grated
- 4 large eggs
- 1 cup feta cheese, crumbled
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh herbs (like parsley or dill)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, combine the grated zucchini, eggs, milk, and feta cheese.
- In another bowl, mix the flour, baking powder, salt, and pepper.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped herbs.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are golden and a toothpick comes out clean.
- Let cool for a few minutes before removing from the tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They can also be frozen for longer storage.
- Feel free to add other vegetables or cheese to customize the recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Zucchini Feta Egg Muffins, healthy snack, breakfast muffins