Mediterranean Zucchini Muffins (#1990)

Serves
Ready
12
1.2
Hours
Prep
Cook
15
Minutes
1
Hours
Categories
Muffins Vegetarian
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Ingredients

  • 1 Tbsp Olive Oil
  • 2 cloves Garlic or as needed, freshly minced
  • 1 Onions chopped into about 1//4-inch cubes
  • 1/2 cup Sundried Tomatoes oil packed, drained and chopped
  • 1/2 cup Roasted Sweet Red Bell Peppers drained and chopped
  • 1/4 cup Olives black or green, cored and chopped
  • 1 Black Pepper freshly ground, as needed

Dry Ingredients

  • 2 1/4 cups Whole Wheat Pastry Flour or half white flour and half whole wheat flour
  • 1/4 cup Cornmeal
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tablespoons Basil leaves, freshly chopped, or 1 teaspoon dried
  • 2 tablespoons Oregano freshly chopped, or 1/2 teaspoon dried

Wet Ingredients

  • 1/2 cup Milk whole milk or low-fat
  • 1/2 cup Plain Yogurt
  • 1/2 tsp Red Hot Pepper Sauce or as needed
  • 2 large Eggs
  • 1 Tbsp Butter melted
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 cup Feta Cheese crumbled
  • 1 medium Zucchini shredded, about 2 cups, excess water squeezed

Directions

  1. Heat the oil in a medium nonstick skillet over medium heat until hot.
  2. 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.
  3. 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.
  4. Preheat the oven to 375° f (190° c).
  5. Grease a 12-muffin pan with butter or line with paper liners.
  6. While the onions are cooking, add all the dry ingredients into a large mixing bowl, and whisk until well mixed.
  7. Stir in the caramelized onion and sun-dried tomato mixture until well combined.
  8. Add all the wet ingredients into another medium bowl, and mix well.
  9. Pour the wet ingredients into the dry ingredients, and stir until well combined.
  10. Stir in the zucchini until well mixed.
  11. Spoon the batter into each muffin cup, it's going to be quite full.
  12. Bake for about 40 minutes until the top becomes golden and brown, inserting a wooden stick comes out almost clean.
  13. Let cool in the pan on a wire rack for about 15 minutes.
  14. Remove from the pan and let muffins cool completely on the wire rack.
  15. Store at an air-tight container for up to a few days, or they can be frozen in the freezer up to 1 month.
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