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Zucchini, Feta, and Dill Muffins
PAIR WITH
Persian Yogurt, Lentil, and Bulgur Soup with Browned Herb Butter
(PAGE 62)
Egg and Lemon Soup with Toasted Orzo and Kale
(PAGE 94)
Grated zucchini keeps these muffins moist, while salty feta cheese and dill give them a savory character. They’re perfect partners for Mediterranean soups like the yogurt and bulgur soup on
page 62
or the Greek egg and lemon soup with orzo pictured here (recipe on
page 94
). These muffins are on the small side, so I usually serve two per person
.
MAKES
12
MUFFINS
SERVES
6
ACTIVE TIME
15
MINUTES
TOTAL TIME
30
MINUTES
1
1
/
2
cups [210 g] all-purpose flour
2
1
/
4
tsp baking powder
3
/
4
tsp sea salt
3
/
4
cup [180 ml] milk
1 large egg
1 medium zucchini, grated
1
/
2
cup [85 g] crumbled feta cheese
5 Tbsp [70 g] unsalted butter, melted, or 5 Tbsp [75 ml] extra-virgin olive oil
3 Tbsp chopped fresh dill
1.
Preheat the oven to 400°F [200°C].
Coat a twelve-well muffin tin with cooking spray.
2.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the milk and egg.
Pour the milk mixture into the flour mixture, and add the zucchini, cheese, butter, and dill.
Stir until just blended, about fifteen strokes (a few lumps are okay).
3.
Using an ice-cream scoop or
1
/
3
cup [75 ml] measuring cup, fill the prepared muffin wells two-thirds full with batter.
Bake, rotating the tin once, until a skewer inserted into the center of a muffin comes out clean, about 25 minutes.
Transfer to a cooling rack and let the muffins cool in the tin for 5 minutes before removing.
4.
Serve the muffins warm or at room temperature.
GET AHEAD:
Store in an airtight container in the refrigerator for up to 3 days. Or wrap individually in plastic wrap, slip into zip-top plastic freezer bags, and store in the freezer for up to 1 month. To serve refrigerated muffins, unwrap them and microwave on high for 10 to 30 seconds, or until warm in the center, or wrap in foil and bake in a 350°F [180°C] oven until heated through, 20 to 25 minutes. For frozen muffins, microwave on high for 2 minutes or wrap in foil and bake until heated through, about 35 minutes.