Zucchini, Corn And Feta Muffins
A perfect and delicious little snack, which keeps well and is ideal to put in lunchboxes or take on picnics!
Recipe type: Savory
Serves: 12
  • 2 eggs
  • 80ml (1/3 cup) oil (rapeseed or sunflower)
  • 300ml (1¼ cup) buttermilk
  • 300g (2½ cups) flour (I used half white/whole wheat)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 100g corn* (canned or frozen)
  • 100g zucchini*, finely grated
  • 100g chopped walnuts*
  • 150g feta* in small cubes
  1. Grease a muffin tin and put in muffin paper cups if you want. Preheat oven to 180°C (350 °F).
  2. In a bowl mix eggs, oil and buttermilk well. Add flour, salt and baking powder on top and distribute the dry ingredients a little with a spoon. Then mix wet and dry ingredients slowly until just incorporated.
  3. Add corn, zucchini and walnuts. Then fold in feta carefully with a tablespoon.
  4. You can use the spoon now to transfer the batter into the muffin cups! You can make the cups pretty full, at least in my case the muffins just rose but did not spill and sank back when cooling!
  5. Bake the muffins for 25-30 minutes. Check with a wooden skewer!
  6. Enjoy!! :)
* I am sorry I can't tell how much of those ingredients you need in cups. Corn, walnuts and feta it is approximately 1 big handful of each and zucchini about ¾ of a smaller one.
Recipe by ginger, lemon & spice at http://gingerlemonandspice.com/2013/05/my-very-first-guest-post-zucchini-and-feta-muffins/