Zucchini Feta Muffins

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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

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!

Minutes to Prepare: 15

Minutes to Cook: 15

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.