These delicious muffins get great moisture from a generous amount of shredded zucchini. Feta and dill give them a Greek twist.
– ¾ cup all-purpose flour – ¾ cup white whole-wheat flour – 2 teaspoons dried dill – 2 ¼ teaspoons baking powder – 1 teaspoon garlic powder – ¾ teaspoon salt
– 1 large egg, lightly beaten – ¾ cup reduced-fat milk – 5 tablespoons extra-virgin olive oil – 1 medium zucchini, shredded (about 1 1/2 cups) – ½ cup crumbled feta cheese
Preheat the oven to 400 °F. Lightly coat a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together all-purpose flour, whole wheat flour, dill, baking powder, garlic powder, and salt. In a medium mixing bowl, whisk together eggs, milk, and oil.
Pour wet ingredients over the dry ingredients. Stir in zucchini and feta just until combined. Please do not overmix. Fill each muffin cup about two-thirds full.
Bake for 25 to 30 minutes, rotating the pan from front to back halfway through, until a toothpick inserted into the center of one muffin comes out clean.
Allow muffins to stay in the pan for 5 minutes before transferring them to a wire rack to finish cooling completely on the rack, about 30 more minutes.
For maximum freshness keep in an airtight container for three days.