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.
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