Best Healthy Zucchini Feta Yogurt Muffins Recipes
HEALTHY ZUCCHINI, FETA & YOGURT MUFFINS
Although my picture doesn't do justice to these muffins. They turned out darker than they should have. I promise you though there is literally nothing better than a quick & easy snack for the office, school, or when you're rushing out the door in the morning. Easy to make with so much flavor! Hope you enjoy these muffins as much as my family and friends do.
Provided by Maria * @WWCook1
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 35o degrees. Grease & flour muffin pan or line with paper liners (cups)
- In a small bowl, lightly beat 2 eggs.
- In a large bowl combine all the ingredients together & fold in the lightly beaten eggs.
- Fill the prepared muffin pan to the top (they don't puff much) But just to be on the safe side I place the muffin pan on a cookie sheet & then place it in the oven to bake for 45-60 minutes.
- Let cool & then enjoy. Actually they're much better the next day.
- TIPS:: 1. Dill or/& oregano could be used,, if mint isn't available. 2When using shredded zucchini in a recipe, I always place the shredded zucchini in a dish towel & squeeze out as much liquid as possible. I always do this a day before using/cooking. 32 fresh green onions, finely chopped could also be added.
GREEK ZUCCHINI & FETA BAKE
Steps:
- Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
ZUCCHINI YOGURT MULTIGRAIN MUFFINS
I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.
Provided by CARINAB
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 33.1 g, Cholesterol 23.9 mg, Fat 7.6 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 185.9 mg, Sugar 20.9 g
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