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In the world of baked goods, savory muffins are an excellent alternative to their sweet counterparts. These muffins offer a versatile snack or meal option, perfect for breakfast, lunch, or even as an afternoon treat. One of the standout recipes in the savory muffin category is the Savory Zucchini Cheese Muffins. This delightful recipe not only satisfies your taste buds but also packs an impressive nutritional punch, making it a brilliant choice for health-conscious eaters.

Savory Zucchini Cheese Muffins

Discover the perfect blend of taste and nutrition with Savory Zucchini Cheese Muffins! These delightful muffins are a great way to incorporate veggies into your diet without sacrificing flavor. Packed with zucchini, cheddar, and feta cheese, they make a delicious snack or meal option for any time of day. Easy to make and perfect for on-the-go breakfasts or lunchboxes, these muffins are sure to impress everyone. Enjoy a healthy treat that's both satisfying and delicious!
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Ingredients
  

2 medium zucchinis, grated (about 2 cups)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup shredded cheddar cheese

1/2 cup crumbled feta cheese

1/2 cup Greek yogurt

2 large eggs

1/4 cup olive oil

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with olive oil.

    Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture to prevent the muffins from becoming soggy.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until well combined.

        Combine Wet Ingredients: In another bowl, beat the eggs and then mix in the Greek yogurt, olive oil, and chopped dill. Add the drained zucchini to this mixture and stir until well blended.

          Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined - be careful not to overmix. Fold in the shredded cheddar and crumbled feta cheese.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins