John Myers
Feta Zucchini Muffins
The perfect feta zucchini muffins recipe with a picture and simple step-by-step instructions.
- 250 g Zucchini fresh
- 5 Stems Mint fresh
- 150 g Feta cheese
- 80 g Butter
- 250 g Flour
- 2 tsp Baking powder
- 200 ml Buttermilk
- 2 Eggs
- 30 g Pine nuts
- 2 Pinches Sugar
- Salt
- Preheat the oven to 180 degrees. Wash the zucchini, cut off the ends and roughly grate, season with salt.
- Pluck the mint leaves and finely puree with the buttermilk. Melt butter in a saucepan and let cool down a little.
- Mix the flour with baking powder, a pinch of salt and sugar. Beat the cooled but still liquid butter, eggs and buttermilk with the flour until everything is well mixed. Crumble the feta cheese and fold in with the zucchini.
- Pour the dough into the mini muffin molds (20 pieces), sprinkle with the pine nuts and bake in the oven for about 20 minutes. Let the muffins cool down a little, then remove. Enjoy warm or cold.
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