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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 109.0
  • Total Fat: 5.0 g
  • Cholesterol: 34.9 mg
  • Sodium: 214.4 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Zucchini Feta Muffins calories by ingredient
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Zucchini Feta Muffins

Submitted by: WENDYSTARR
Zucchini Feta Muffins

Introduction

This is a nice muffin to eat toasted with reduced fat or fat free cream cheese. Yum! This is a nice muffin to eat toasted with reduced fat or fat free cream cheese. Yum!
Number of Servings: 16

Ingredients

    2 cups all purpose flour
    1 tbsp baking powder
    Pinch of salt
    2 eggs
    1/2 cup VIRGIN olive oil
    1 1/2 cups (about 2 or 3 medium) shredded zucchini
    1 cup crumbled REDUCED FAT feta cheese
    1 1/2 tbsp grated lemon zest (optional)

Directions

Preheat the oven to 350 degrees. Grease a 12 cup muffin pan.

Sift the dry ingredients together in a medium bowl. In a large bowl, beat the eggs and oil with an electric mixer until smooth.

Stir in the zucchini, feta cheese, and lemon zest. Add the dry ingredients and stir until the mixture is just combined.

Scoop the mixture into the prepared pan using an ice cream scoop for portion control. Bake for 15-30 minutes depending on your desired level of darkness. Remove the pan from the oven and cool for 5 minutes. Transfer the muffins to a rack and cool for another 20 minutes.

Store refrigerated in an airtight container for up to 2 days or freeze for up to 3 months.

Number of Servings: 16

Recipe submitted by SparkPeople user WENDYSTARR.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    These were delicious! With the oil and egg, though, they are more like scones than muffins. I will make these again, maybe adding some Italian herbs next time.
    Also, I used whole grain spelt flour to make them more nutritious. - 7/28/09

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  • Good
    1 of 1 people found this review helpful
    This was a good recipe. Next time I make this I might add some garlic or sun dried tomatoes. - 6/22/09

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  • Good
    1 of 1 people found this review helpful
    I would call these biscuits rather than muffins. I substituted 11/4c of the white flour with 1c whole wheat flour and 1/4c flax flour, added a couple of tbsp sour cream. A good healthy biscuit that I will make again. - 6/22/09

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  • 1 of 1 people found this review helpful
    Sooooo yummy! My new favorite pick me up! - 6/3/09

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  • I enjoyed these but I Found that there was too much dry mixture as oppose to the wet. Adding a little water solved the problem but I would advise those making these to reduce the flour. - 8/2/13

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  • these tasted wonderful! maybe cos i used small zucchini which meant there was less juicy flesh and more skin but i needed to add almost 2 cups of water to the mix. i decided to add the water rather than throw out the mixture and i am so glad. they were light, tasty, filling, and enjoyable. yum! - 5/2/10

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  • These are AWESOME!! I never would've thought it'd be so good, even the kids l♥ve them! - 9/28/09

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  • This was a great recipe i added one small grated carrot and one tsp of baking soda which i think was accidently missing off the recipe - my 13mth old ate them up and my husband too!! - 8/31/09

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  • it sounds good and simple - 5/23/09

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