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Greek Cheese, Zucchini & Carrot Savoury Muffins

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Greek cheese, zucchini & carrot savoury muffins are moist, flavorful snacks filled with shredded vegetables, crumbled feta, and aromatic herbs. Perfect for breakfast, brunch, or snacking, they’re easy to make and full of Mediterranean flair.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/3 cup olive oil
  • 1/2 cup Greek yogurt or milk
  • 1 cup grated zucchini (squeezed dry)
  • 1/2 cup grated carrot
  • 3/4 cup crumbled feta cheese (or mix with grated hard cheese)
  • 1 tbsp fresh dill or 1 tsp dried herbs (oregano, thyme, or dill)
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and herbs.
  3. In another bowl, beat eggs, then stir in olive oil and yogurt (or milk) until combined.
  4. Fold in zucchini, carrot, and feta.
  5. Mix wet ingredients into dry ingredients just until combined—do not overmix.
  6. Spoon batter into muffin cups, filling each about 3/4 full.
  7. Bake for 20–25 minutes or until golden and a toothpick comes out clean.
  8. Cool in tin for a few minutes, then transfer to a wire rack.

Notes

  • Squeeze zucchini well to avoid soggy muffins.
  • Great served warm or at room temperature with butter or as a side.
  • Freeze cooled muffins for up to 2 months. Reheat in oven or microwave.
  • Add chopped veggies or switch up cheeses for variety.

Nutrition

Find it online: https://recipesbyliza.com/greek-cheese-zucchini-carrot-savoury-muffins/