i wasn’t sure about savory muffins. i mean, i always try to cut down on the sugar that i put in muffins… but a muffin with no sugar, or any other sort of sweetness, at all? it all seemed a little sketchy.
then i tasted these zucchini muffins made with feta cheese and olive oil, and i immediately became a savory muffin believer. first of all, they have an excellent texture – light and fluffy, and super moist from the zucchini. but let’s not forget about the flavor. they really make you feel like you are taking a big bite of some yummy zucchini, and the olive oil gives them a sort of fruity-yet-savory quality while the basil gives them an herbal depth. then the pockets of feta cheese throughout are like little salty surprises. i really, really enjoyed these, and i’m sensing that this is not the end of my relationship with savory muffins.
savory muffins full of zucchini, feta, and olive oil.
- 1½ cups white whole wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cups grated zucchini (about 2 small zucchinis)
- 1 cup diced feta cheese
- ½ cup whole milk
- ¼ cup olive oil
- 2 large eggs
- a handful of fresh basil, chopped
- preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray.
- in a large bowl, combine the flour, baking powder, baking soda, salt, and pepper. stir in the zucchini and feta cheese.
- in a separate bowl, combine the milk, olive oil, and eggs. pour this mixture into the dry ingredients and mix until everything is just barely combined. stir in the basil.
- divide the batter among the muffin cups so that they are about ¾ full. bake the muffins for about 20 minutes, until a toothpick inserted into the center of one muffin comes out clean. let them cool in the pan for a few minutes before transferring them to a wire rack.