1/4 cup freshly chopped herbs (such as dill, parsley, or chives)
1/4 cup sun-dried tomatoes, chopped (optional)
1 cup plain yogurt or sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
Fresh rosemary sprigs or other herbs for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with muffin liners.
Place the grated zucchini in a clean kitchen towel and wring out any excess moisture. This step is crucial to prevent soggy muffins.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
In another bowl, whisk together the EVOO, eggs, yogurt (or sour cream), lemon zest, and lemon juice until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the grated zucchini, crumbled feta cheese, chopped herbs, and sun-dried tomatoes (if using).
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Garnish with fresh rosemary sprigs or other herbs if desired. These muffins are best enjoyed warm and can be served with a drizzle of EVOO on top for extra flavor.
