Zucchini Feta Muffins
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
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
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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.
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.
Member Ratings For This Recipe
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POLARBEARSCAT
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MOIRAFITZ
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GDAVIDS123
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MAMAHARMONY
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THERAVENLENORE
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CHRISTURTLE
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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JCSMVN
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SHELLY2622
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SANDYTYLERTERRY