Zucchini, Feta and Olive Oil Muffins

These are the kinds of muffins I live for.  Zucchini, feta, extra virgin olive oil, basil and black pepper all in one bite!  No sweetness exists with these treats (it felt so foreign to not add sugar to the batter) but they are every bit as good as the dessert muffins I bake.

Perfectly light and fluffy from the evaporated milk and eggs, these are an unexpected treat.  The feta cheese adds just a hint of salt without weighing down the finished product.  The basil and zucchini produce an earthy flavor while the extra virgin olive oil adds fruitiness.  Harmonious is how I would describe these beauties.  Perfect for breakfast, lunch or dinner.  If you crave these ingredients, then these muffins are for you :)

Zucchini, Feta and Olive Oil Muffins

Source: Miss Sammi Sunshine

1 cup whole wheat pastry flour (I used AP flour)

1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 tsp. black pepper

1 1/2 cups grated zucchini

1 cup feta cheese

1/2 cup milk (I used evaporated milk)

1/4 cup extra virgin olive oil

2 eggs

3 TBSP. freshly chopped basil (I used 2 t dried basil)

1. Preheat oven to 350 degrees. Grease a muffin pan or line with muffin liners.

2. Combine the flours, baking powder, baking soda, salt and pepper in a large bowl. Add the zucchini and feta cheese and mix until combined.

3. In a medium bowl, whisk together the rest of the ingredients. Add to the other bowl of ingredients and mix gently until everything is combined.

4. Scoop mixture into muffin pan and divide evenly between 12  cups. Bake for 15-20 minutes or until lightly browned on top.