Plenty of shredded zucchini keeps these savory muffins moist. Feta and dill lend them Greek-inspired flavor.

Ingredients

  • ¾ cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 2 teaspoons dried dill
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 large egg, lightly beaten
  • ¾ cup reduced-fat milk
  • 5 tablespoons extra-virgin olive oil
  • 1 medium zucchini, shredded (about 1 1/2 cups)
  • ½ cup crumbled feta cheese

Directions

  1. Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, dill, baking powder, garlic powder and salt in a large bowl. Whisk egg, milk and oil in a medium bowl.
  3. Pour the wet ingredients into the dry ingredients. Add zucchini and feta and stir until just blended. Do not overmix. Fill the prepared muffin cups about two-thirds full.
  4. Bake the muffins, rotating the pan from front to back halfway through, until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack to cool completely, about 30 minutes more.