These light and fluffy muffins are packed with intense feta and zucchini flavor. Perfect as a side dish for dinner, a snack on the go, or for kids' lunchboxes!
Prep time: 15 minutes
Bake time: 30–35 minutes
Yields: 12 muffins
Ingredients:
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250 ml goat's yogurt or another variation of your choice
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125 g goat feta, crumbled
3 eggs
4 tablespoons olive oil, good quality for the best taste
½ cup teff flour
½ cup brown rice flour, buckwheat flour or chickpea flour
1 teaspoon baking powder
½ teaspoon Himalayan salt
¼ cup grated hard cheese of your choice, Parmesan, goat cheese or similar
1 medium zucchini, peeled and grated
1 small onion, finely grated or chopped, optional
Sesame seeds for sprinkling
Instructions:
Preheat oven to 175 °C (350 °F). Line a muffin tin with paper liners and lightly grease with oil.
In a large bowl, whisk yogurt, eggs, olive oil, and crumbled feta until smooth.
Add flours, baking powder, and salt. Stir just until combined.
Gently fold in the grated zucchini, grated onion, and hard cheese.
Divide the batter evenly into the prepared liners and, if using, sprinkle with sesame seeds.
Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool slightly before serving and enjoy warm or at room temperature.
Pro tip: These muffins freeze wonderfully! Prepare a batch in advance and reheat them for a quick snack or as an addition to a meal.
Soft, golden, and full of flavor — these muffins are sure to become a family favorite!
