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To achieve the perfect Savory Zucchini Cheese Muffins, it’s essential to understand the role of each ingredient. Let’s explore the key components that contribute to the flavor and texture of these delectable muffins:

Savory Zucchini Cheese Muffins

Discover the delight of Savory Zucchini Cheese Muffins, a perfect snack or breakfast treat that's both delicious and nutritious. Packed with fresh zucchini, creamy cheeses, and wholesome ingredients, these muffins offer a moist, tender crumb and a delightful blend of savory flavors. Ideal for meal prep, they can be enjoyed on their own or paired with salads and dips. Explore the ingredients, step-by-step instructions, and tips to make these muffins a staple in your kitchen. Enjoy a tasty way to incorporate more vegetables into your diet!
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Ingredients
  

2 medium zucchinis, grated (approximately 2 cups)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup shredded cheddar cheese

1/2 cup crumbled feta cheese

1/2 cup plain Greek yogurt

2 large eggs

1/4 cup extra-virgin olive oil

1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with olive oil to prevent sticking.

    Prepare the Zucchini: Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and tightly twist the towel to squeeze out any excess moisture. This step is crucial to ensure the muffins don’t turn out soggy.

      Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. Whisk the ingredients together until they are evenly mixed.

        Combine the Wet Ingredients: In a separate bowl, crack the eggs and whisk them until well beaten. Then, add the Greek yogurt, olive oil, and freshly chopped dill, mixing until smooth. Carefully fold the drained zucchini into the wet mixture to incorporate.

          Incorporate Wet and Dry Ingredients: Gently pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, mix everything together until just combined – be cautious not to overmix. Finally, fold in the shredded cheddar and crumbled feta cheese, ensuring an even distribution.

            Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each muffin cup about three-quarters full to allow for rising.

              Bake the Muffins: Position the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when they are golden brown, and a toothpick inserted into the center of one comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature for a delightful savory snack!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins

                    Presentation Tips: For an attractive serving, arrange the muffins on a rustic wooden board and garnish with a few sprigs of fresh dill. Serve with a side of yogurt dip for an extra flavor burst!