Mediterranean Vegetable Mini Muffins
These savory Mediterranean mini muffins are packed with zucchini, sun-dried tomatoes, and feta cheese for a quick, delicious snack.
10 min
Prep
15 min
Cook
4
Serves
150
Calories
Macros · per serving
5g protein
17g carbs
8g fat
Ingredients
For 4 servings
- 1 zucchini
- 1/4 cup sun-dried tomatoes
- 1/3 cup feta cheese
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- 2
Grate the zucchini and squeeze out excess moisture using a paper towel.
- 3
Chop the sun-dried tomatoes into small pieces.
- 4
In a bowl, whisk together the flour, baking powder, salt, and pepper.
- 5
In another bowl, beat the egg and mix with milk and olive oil.
- 6
Add the wet ingredients to the dry ingredients and stir until just combined.
- 7
Fold in the grated zucchini, sun-dried tomatoes, feta cheese, and oregano.
- 8
Spoon the batter into the mini muffin tin, filling each about 3/4 full.
- 9
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- 10
Let cool slightly before removing the muffins from the tin.
Cook it this week.
NeatEat plans Mediterranean Vegetable Mini Muffins — and the rest of your week — around your budget, groceries included.