Last Christmas my sweet little sis got me this cupcake calendar. It's been a great sort of cupcake inspiration and just plain fun. I haven't made as many recipes from it as I've wanted to but I do have a cool one to share with you today.
July 15 featured this Zucchini & Feta Muffins recipe. (the calendar features pound cakes, muffins, petit fours among cupcakes...)
I knew that this recipe would be perfect for using all that zucchini we have from the garden. I'm always looking for ways to use zucchini other than zucchini bread. And I got to use the shred function/attachment on my food processor!
Here's the recipe:
Zucchini and Fetta Muffins
from The Cupcake Calendar by Sellers Publishing, Inc.
Ingredients:
2 cups all-purpose flour
1 tbsp. baking powder
Pinch of salt
2 eggs
1/2 cup virgin olive oil
1 1/2 cups (about 2 or 3 medium) shredded zucchini
1 cup crumbled feta cheese
1 1/2 tbsp. grated lemon zest
Directions:
Preheat the oven to 350 degrees F. Grease a 6-cup muffin pan. (mine made 11 muffins)
Sift dry ingredients together in a medium bowl. In a large bowl, beat the eggs and oil with an electric mixer until smooth.
Stir in the zucchini, feta cheese and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.
Spoon the mixture into the prepared pan. Bake for 30 minutes. Remove pan from the oven and cool for 5 minutes. Remove the muffins and cool on a rack.
Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.
Becky's notes: I liked these but thought they needed more excitement. Next time I make them I will add sun-dried tomatoes and basil! :)
0 comments:
Post a Comment