Plenty of shredded zucchini keeps these savory muffins moist.
Feta and dill lend them Greek-inspired flavor.
Coat a 12-cup muffin tin with cooking spray.
Photo: Jerrelle Guy
Whisk egg, milk and oil in a medium bowl.
Pour the wet ingredients into the dry ingredients.
Add zucchini and feta and stir until just blended.
Fill the prepared muffin cups about two-thirds full.
To make ahead:
Store in an airtight container for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
