These light and fluffy muffins are bursting with rich flavor from feta and zucchini. Perfect for dinner sides, on-the-go snacks, or kids' lunchboxes!
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Serves: 12 muffins
Ingredients:
-
250ml goat yogurt (or any other preference)
-
125g goat feta cheese, crumbled
-
250 ml goat yogurt (or plain natural yogurt)
-
125 g goat feta cheese, crumbled
-
3 eggs
-
4 tbsp olive oil (good quality for best flavor)
-
½ cup teff flour
-
½ cup brown rice flour, buckwheat flour, or chickpea flour
-
1 tsp baking powder
-
½ tsp Himalayan salt
-
¼ cup grated hard cheese of choice (Parmesan, Goat, or similar)
-
1 medium zucchini, peeled and grated
-
Sesame seeds, for topping
Instructions:
-
Preheat the oven to 175°C (350°F). Line a muffin tin with baking paper liners and lightly grease with oil.
-
In a large bowl, whisk together the yogurt, eggs, olive oil, and crumbled feta until smooth.
-
Add the flours, baking powder, and salt. Stir until just combined.
-
Fold in the grated zucchini and the hard cheese gently.
-
Spoon the batter evenly into the prepared liners and sprinkle sesame seeds on top if using.
-
Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
-
Let the muffins cool slightly before serving and enjoy them warm or at room temperature.
Pro Tip: These muffins freeze beautifully! Make a batch ahead of time and reheat for a quick snack or meal addition.
Soft, golden, and full of flavor — these muffins are sure to become a family favorite!
