Zucchini & Mushrooms Muffins With Feta Cheese
These zucchini and mushroom muffins are extremely summery and delicious. Mediterranean flavors creating a moist and easy one bowl recipe, that is gluten-free and nut-free.
Ingredients
- 350 g/12.34oz zucchini grated & drained
- 180 g/6.35oz mushrooms finely sliced
- 1 medium red bullhorn pepper diced in medium pieces
- 150 g/5.3oz feta cheese crumbled
- 2 medium eggs
- 8 pieces sun-dried tomatoes half
- 60 ml/¼ cup olive oil extra virgin
- 1 teaspoon paprika powder smoked or sweet
- ½ teaspoon onion powder
- ½ teaspoon black pepper freshly ground
- ¾ teaspoon dried oregano
- 2 ½ teaspoon baking powder
- 220-240 g/7.76-8.46oz all-purpose flour gluten-free
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 180°C (350°F). Grease a 12 cup muffin tin with olive oil.1
- In a large mixing bowl, combine flour with baking powder, oregano, and spices.
- Make a well in the middle and add the eggs and olive oil. Use a whisk to break the egg yolks.
- Add the zucchini, the feta cheese, bullhorn pepper, vinegar and mushrooms, and stir to combine. Do not over-mix the batter.
- Use an ice-cream scoop to spoon the batter into the muffin tins, and bake for 30-40 minutes. Bake until the tops are golden and a toothpick/skewer inserted into the center comes out almost clean.
- Remove from the oven, let them cool for 10 minutes in the tin and then place them in a wire rack, until completely cooled.
- Enjoy 🙂
Notes
- The mixture is for 12 normal muffins, or 8 large.