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Vegetable and Feta Cheese Muffins_001

Vegetable and Feta Cheese Muffins

These savory Vegetable and Feta Cheese Muffins are a delightful twist on your classic muffin. Packed with the goodness of fresh veggies, the richness of feta cheese, and a blend of Mediterranean herbs, they are perfect for a nutritious breakfast or as a tasty side.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Mediterranean
Servings 12 muffins
Calories 180 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Grater
  • Oven

Ingredients
  

  • 2 cups all-purpose flour (240g / 8.5oz)
  • 1 tbsp baking powder (14g / 0.5oz)
  • 1/2 tsp salt (2g / 0.07oz)
  • 1/4 tsp black pepper (1g / 0.03oz)
  • 1/2 tsp dried oregano (1g / 0.03oz)
  • 1/2 tsp dried basil (1g / 0.03oz)
  • 1/4 cup olive oil (60ml / 2 fl oz)
  • 1 cup milk (240ml / 8 fl oz)
  • 2 large eggs
  • 1 cup grated zucchini (about 1 medium zucchini) (120g / 4.2oz)
  • 1/2 cup diced red bell pepper (75g / 2.6oz)
  • 1/2 cup crumbled feta cheese (75g / 2.6oz)
  • 1/4 cup finely chopped sun-dried tomatoes (30g / 1oz)
  • 1/4 cup chopped fresh parsley (15g / 0.5oz)

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin cups.
  • In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, black pepper, dried oregano, and dried basil.
  • In a separate bowl, whisk together the olive oil, milk, and eggs until well combined.
  • Stir the wet ingredients into the dry ingredients using a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
  • Gently fold in the grated zucchini, diced red bell pepper, crumbled feta cheese, sun-dried tomatoes, and chopped parsley until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  • Bake in the preheated oven for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Serve the muffins warm or at room temperature as part of a Mediterranean-inspired breakfast or as a portable snack.

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month. Reheat in the oven or microwave before serving.
Keyword Feta Cheese Muffins, Healthy Muffins, Mediterranean Breakfast, Savory Muffins, Vegetable Muffins